Rosemary Onion Focaccia – a delicious recipe with active dry yeast, water, honey, onion, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large bowl, dissolve yeast in warm water. Stir in the honey; let stand for 5 minutes. Meanwhile, in a nonstick skillet, saute onion in 1 tablespoon oil until tender. Add to yeast mixture. Add the salt, 1 tablespoon rosemary, 1 cup flour and 1 tablespoon oil; beat until smooth. Stir in enough remaining flour to form a soft dough.
2
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes.
3
Turn dough onto a lightly floured surface; divide in half. Pat each portion into a 9-in. circle. Place on a
4
lightly coated with cooking spray. Cover and let rise until doubled, about 35 minutes.
5
Brush with remaining oil; sprinkle with kosher salt and remaining rosemary. Bake at 375u00b0 for 25-30 minutes or until lightly browned. Remove from pans to wire racks.
397
kcal
Calories
12
g
Fat
63
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 teaspoons active dry yeast, 1-1/2 cups warm water (110u00b0 to 115u00b0), 2 teaspoons honey, 1/2 cup chopped onion, and more.
Yes, Rosemary Onion 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.
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