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–+ servings
Focaccia bread with rosemary and Spanish onions.

Easy Focaccia Recipe

Author: Veena Azmanov
5 from 8 votes
Prep Time: 10 mins
Cook Time: 20 mins
Proving Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Calories: 283kcal
Adjust Servings Here: 8 servings

Description

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.

Ingredients 

FOR THE DOUGH

  • 1 ½ cup (350 ml) Warm water 110 F
  • 4 cups (500 g) Bread flour
  • 2 ¼ tsp (9 g) Active yeast (1 packet)
  • 2 tbsp Olive oil
  • 1 tbsp Honey or sugar
  • 1 tsp Salt
  • ½ cup (60 g) Bread flour for kneading

FOR THE TOPPING

  • 2 sprigs Rosemary fresh
  • ¼ cup Red onions sliced
  • ¼ 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.
Nutrition Information
Calories: 283kcalCarbohydrates: 55gProtein: 10gFat: 2gSaturated Fat: 1gSodium: 975mgPotassium: 110mgFiber: 3gSugar: 3gVitamin A: 24IUVitamin C: 1mgCalcium: 13mgIron: 1mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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