Herbed Onion Focaccia Recipe

4.5 1 2
Herbed Onion Focaccia Recipe
Herbed Onion Focaccia Recipe photo by Taste of Home
Publisher Photo

Herbed Onion Focaccia Recipe

Read Reviews
4.5 1 2
Publisher Photo
This recipe makes three savory flat breads, but don't be surprised to see them all disappear from your dinner table!
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min.

Ingredients

  • 1 tablespoon active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 1 teaspoon sugar
  • 6 tablespoons olive oil, divided
  • 2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 3 tablespoons finely chopped green onions
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1-1/2 teaspoons small fresh sage leaves or 1/2 teaspoon rubbed sage
  • 1-1/2 teaspoons minced fresh oregano plus 1/2 teaspoon dried oregano
  • Seasoned olive oil or additional olive oil, optional

Directions

In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add 4 tablespoons oil, salt, 2 cups flour and remaining water. Beat until smooth. Stir enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide into three portions. Cover and let rest for 10 minutes. Shape each portion in to an 8-in. circle; place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon handle, make several 1/4-in. indentations in each loaf. Brush with remaining oil. Sprinkle with green onions, rosemary, sage and oregano. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Serve with olive oil for dipping if desired. Yield: 3 loaves.
Originally published as Herbed Onion Focaccia in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p173

Nutritional Facts

1 piece: 217 calories, 7g fat (1g saturated fat), 0 cholesterol, 395mg sodium, 33g carbohydrate (1g sugars, 1g fiber), 5g protein.

  • 1 tablespoon active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 1 teaspoon sugar
  • 6 tablespoons olive oil, divided
  • 2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 3 tablespoons finely chopped green onions
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1-1/2 teaspoons small fresh sage leaves or 1/2 teaspoon rubbed sage
  • 1-1/2 teaspoons minced fresh oregano plus 1/2 teaspoon dried oregano
  • Seasoned olive oil or additional olive oil, optional
  1. In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add 4 tablespoons oil, salt, 2 cups flour and remaining water. Beat until smooth. Stir enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Punch dough down. Divide into three portions. Cover and let rest for 10 minutes. Shape each portion in to an 8-in. circle; place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon handle, make several 1/4-in. indentations in each loaf. Brush with remaining oil. Sprinkle with green onions, rosemary, sage and oregano. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Serve with olive oil for dipping if desired. Yield: 3 loaves.
Originally published as Herbed Onion Focaccia in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p173

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Malry User ID: 6140176 154751
Reviewed Aug. 8, 2011

"I was really pleased with the way the focaccia turned out. It was fairly simple to make and tasted great. I didn't have green onions, but it tasted great anyway!"

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