How to Make Rosemary and Red Onion Focaccia
Step #1: Dissolve the yeast in warm water for about 5 minutes until it becomes cloudy and starts to bubble. Focaccia bread has been satisfying carb cravings since ancient Roman times, known as ‘panis focacius’ back in the day. It was often used as a quick and easy way to make a tasty snack. And while traditional focaccia is a delight, adding the pungent kick of red onion and the piney zest of rosemary? Game-changer. Whether you’re tearing it apart in the company of friends or enjoying a quiet piece (or three) solo, this focaccia is all about bringing a bit of that Italian piazza to your table. Buon appetito! Step #2: Mix the flour, table salt, and garlic powder in the bowl of a mixer with the paddle attachment. Step #3: With the mixer running on low, pour in the yeast mixture and olive oil until the dough becomes formed and sticky. Switch over to the dough hook and knead on medium to high for about 5 minutes. Toss a little extra flour around the edges of the bowl and knead for another 5 minutes on low. Step #5: Preheat the oven to 425 degrees Fahrenheit (approximately 220 degrees Celsius) when the dough has about 15 minutes left to rise. Step #6: Once the dough has fully risen, gently dump it out onto a baking sheet that you’ve lined with parchment paper. Step #7: Shape the dough into a flat, rounded loaf. Poke the dough with your fingers to make little indentations, then drizzle the extra olive oil over the top and brush it to distribute evenly. Step #8: Bake for 30 minutes until golden brown. Let it cool before cutting. Serve with olive oil and balsamic vinegar for dipping!
