Rosemary & Red Onion Focaccia

by

Drop

POSTED Mon, March 9, 2020

Serves

8

Total Time

150 MINS

Calories

282

Italian style bread with a soft golden crust, this is a reliable recipe for bakers that are new to yeast breads. Try experimenting with different toppings. (Vegan)

recipe-image

    INGREDIENTS


  • Bread flour icon
    Bread flour

    500 g (about 4 cups)

  • Active dried yeast icon
    Active dried yeast

    7 g (about 1 ¾ teaspoons)

  • Sea salt icon
    Sea salt

    1 dash (about 0.81 g)

  • Water icon
    Water

    300 g (about 1 ¼ cups)warm

  • Olive oil icon
    Olive oil

    3 tablespoons (about 40.95 g)

  • Red onion icon
    Red onion

    200 g (about 1 ½)sliced

  • Fresh rosemary icon
    Fresh rosemary

    as neededchopped

  • Olive oil icon
    Olive oil

    as needed

  • Sea salt icon
    Sea salt

    as needed

    METHOD


  • 1. Add bread flour, active dried yeast and sea salt to a clean large mixing bowl
  • 2. Mix briefly until blended
  • 3. Make a well
  • 4. Add water and olive oil to the dough
  • 5. Mix until combined
  • 6. Knead until elastic - 10 min, dough hook
  • 7. Grease a clean large mixing bowl
  • 8. Transfer dough to large mixing bowl
  • 9. Cover with plastic wrap
  • 10. Let rise until doubled - 1 hr
  • 11. Add red onion to a clean small bowl
  • 12. Sauté in frying pan until soft
  • 13. Grease a clean baking sheet
  • 14. Turn out content of large mixing bowl onto baking sheet
  • 15. Flatten
  • 16. Cover with plastic wrap
  • 17. Let rise - 30 min
  • 18. Pre-heat oven - 200°C
  • 19. Cover content of baking sheet with onions
  • 20. Sprinkle with fresh rosemary
  • 21. Drizzle with olive oil
  • 22. Sprinkle with sea salt
  • 23. Bake until light golden - 30 min, 200°C

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