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Rosemary Onion Focaccia

 Rosemary Onion Focaccia
From Thunder Bay, Ontario, Linda Parker confirms, “This bread beefs up any plain dinner. It’s great to make on a chilly day because it smells so good and warms the soul.”
16 ServingsPrep: 30 min. + rising Bake: 25 min.


  • 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

2 of 2

Rosemary Onion Focaccia (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 wedge equals 114 calories, 3 g fat (trace saturated fat), 0 cholesterol, 133 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.