Easy Focaccia Recipe
A light and airy focaccia bread dotted with rosemary and red onions is the perfect companion to any main course. Serve it alongside some balsamic vinegar for a quick appetizer. The recipe is simple and easy, which makes it perfect for serving when you have guests.
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Servings: 8 servings
Calories: 283kcal
Cost: $10
Equipment
- Stand Mixer
Ingredients
FOR THE DOUGH
- 1 1/2 cup Warm water 110 F
- 4 cups Bread flour
- 2 1/4 tsp Active yeast (1 packet)
- 2 tbsp Olive oil
- 1 tbsp Honey or sugar
- 1 tsp Salt
- 1/2 cup Bread flour for kneading
FOR THE TOPPING
- 2 sprigs Rosemary fresh
- 1/4 cup Red onions sliced
- 1/4 cup Olive oil
- 1 Garlic sliced (optional)
Instructions
Dough
- Combine warm water, yeast, sugar, salt, and olive oil.
- Let rest at room temperature for 3 to 5 minutes.
- The yeast mixture will get foamy.
- Tip – you can add active yeast directly to the flour but this method ensures that the yeast is activated.
- Place the flour in a mixer bowl with a dough attachment.
- Pour in the yeast mixture.
- Combine the flour and yeast on medium-low speed scraping the sides of the bowl until all the dry flour is incorporated.
- Continue to knead on medium speed for 2 to 3 minutes. Avoid the temptation to add more flour – The dough will be smooth, soft, and elastic but still quite sticky – and that’s ok.
- Transfer to an oiled bowl, coat the dough with a little olive oil and cover with a clean kitchen cloth.
- Leave to rise until doubled in volume - about an hour or more.
Shape
- Once the dough is double in size.
- Spread olive oil in a 9 x 13 sheet pan.
- Spread the dough with your fingertips into the pan as evenly as possible.
- Tip – If the dough is not stretching let it rest for 10 minutes then spread again. Letting the dough rest helps the gluten in the bread relax.
- Cover with a clean kitchen cloth and rest for about 15 minutes.
Bake
- Preheat the oven to 200 C / 392 F.
- Make holes on the top of the focaccia with your fingers.
- Sprinkle olive oil on the rosemary, onions, and garlic.
- Tip – Coating the rosemary and onion with oil will prevent it from burning in the oven.
- Dot the bread with rosemary and sliced garlic. Sprinkle the sliced onions. Pour any leftover olive oil over the bread as well.
- Let rest another 10 minutes while the oven is preheating.
- Bake in a preheated oven for about 20 minutes, or until golden brown on the top.
- Tip – I like to take the Focaccia out of the sheet pan after 15 minutes so the bottom gets crisp as well.
- Transfer to a cooling rack for 10 minutes.
- Serve warm.
Video
Nutrition
Calories: 283kcal | Carbohydrates: 55g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 975mg | Potassium: 110mg | Fiber: 3g | Sugar: 3g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg