- 1-1/2 teaspoons active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 2 teaspoons honey
- 1/2 cup chopped onion
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1 tablespoon plus 2 teaspoons minced fresh rosemary, divided
- 3 to 4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 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.
- 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.
- Turn dough onto a lightly floured surface; divide in half. Pat each portion into a 9-in. circle. Place on a baking sheet lightly coated with cooking spray. Cover and let rise until doubled, about 35 minutes.
- Brush with remaining oil; sprinkle with kosher salt and remaining rosemary. Bake at 375° for 25-30 minutes or until lightly browned. Remove from pans to wire racks. Yield: 2 loaves (8 wedges each).
Originally published as Rosemary Onion Focaccia in Light & Tasty October 2005, p38
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Reviewed Jan. 15, 2014
"This was really good. I used dried rosemary in smaller amounts as I didn't have fresh. Was short on time, so didn't let rise as long the second rising. Only baked 20 minutes."