Rosemary Focaccia Recipe

Name: Rosemary Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, chopped; 1/4 cup plus 3 tablespoons olive oil, divided; 1-1/2 teaspoons active dry yeast; 1-1/2 cups warm water (110u00b0 to 115u00b0), divided; 1/2 teaspoon sugar; 1/2 teaspoon salt; 3 to 4 cups all-purpose flour; 2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed, divided; Cornmeal; Coarse salt

Servings: persons

2 medium onions, chopped
1/4 cup plus 3 tablespoons olive oil, divided
1-1/2 teaspoons active dry yeast
1-1/2 cups warm water (110u00b0 to 115u00b0), divided
1/2 teaspoon sugar
1/2 teaspoon salt
3 to 4 cups all-purpose flour
2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed, divided
Cornmeal
Coarse salt

1
In a large skillet, saute onions in 1/4 cup oil until tender; cool. In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand for 5 minutes. Add 2 tablespoons oil, salt and remaining water. Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onions and half of the rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
3
Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest for 5 minutes. Grease two
4
and sprinkle with cornmeal. Stretch each portion of dough into a 10-in. circle on prepared pans. Cover and let rise until doubled, about 40 minutes.
5
Brush with remaining oil. Sprinkle with coarse salt and remaining rosemary. Bake at 375u00b0 for 25-30 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium onions, chopped, 1/4 cup plus 3 tablespoons olive oil, divided, 1-1/2 teaspoons active dry yeast, 1-1/2 cups warm water (110u00b0 to 115u00b0), divided, and more.

Yes, Rosemary Focaccia falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Focaccia

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