Rosemary Focaccia Bread
Discover the magic of homemade rosemary and onion focaccia bread!This golden, fluffy masterpiece bursts with savory flavors, making it the perfect addition to any meal.
Ingredients
For the bread :
- 1 packet of instant yeast
- 400 ml warm water
- 1 teaspoon sugar
- 2 ½ teaspoons salt
- 60 ml olive oil
- About 700 g flour adjust as needed, depending on how well your flour absorbs liquid
For the topping :
- 2 tablespoons olive oil
- ¼ onion thinly sliced
- A sprinkle of fresh or dried rosemary I used dried rosemary
Instructions
Prepare the Dough:
- In a blender bowl, add warm water, sugar, and yeast. Let sit for 5 minutes to activate.
- Add olive oil, salt, and about ¾ of the flour. Blend gently until the dough begins to form.
- Gradually add more flour as needed until the dough is soft and slightly sticky (but not too sticky).
Shape and Proof the Dough:
- Transfer the dough to a well-oiled baking tray and spread it evenly.
- Cover the tray with a clean cloth and place it in a warm, turned-off oven to rise.
- Let the dough double in size. (The rise time can vary; for some, it may take 1–1.5 hours, but mine rose in just 20 minutes!)
Prepare for Baking:
- Remove the tray and preheat the oven to 180°C (350°F).
- Using your fingertips, gently press dimples across the surface of the dough.
Add Toppings:
- In a small bowl, mix olive oil, rosemary, and sliced onion.
- Use a brush to coat the surface of the risen dough with the mixture, being careful not to deflate it.
- Decorate with more rosemary and onion, and sprinkle lightly with coarse salt (or fine salt if that’s what you have).
Bake:
- Bake the focaccia for 20–25 minutes, or until golden brown, depending on your oven.
- Let cool slightly before serving. Enjoy warm or at room temperature!