Imagine pulling a golden, aromatic focaccia from the oven, its surface studded with caramelized onions and glistening with olive oil – a slice of Italian culinary heaven that will transport your taste buds straight to the rustic kitchens of Liguria. This isn't just bread; it's an experience that combines the simplicity of traditional Italian baking with a burst of irresistible flavors that will make your home smell like a Mediterranean bakery.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 ½ cups warm water
- ¼ cup olive oil
- 1 large onion, thinly sliced
- Fresh herbs (optional)
Instructions
- In a large mixing bowl, combine warm water (around 110°F), active dry yeast, and sugar. Let the mixture sit for 5-7 minutes until it becomes foamy and activated.
- Add olive oil to the yeast mixture and stir gently to combine.
- In a separate large bowl, mix all-purpose flour and salt together.
- Gradually pour the wet ingredients into the flour mixture, stirring with a wooden spoon or using a stand mixer with a dough hook until a soft, sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be soft but not too sticky.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- While the dough is rising, prepare the onions by thinly slicing them and sautéing in a little olive oil until soft and slightly caramelized.
- Once the dough has risen, punch it down and transfer to a well-oiled baking sheet, spreading it out with your fingers to create dimples across the surface.
- Scatter the caramelized onions evenly over the dough, pressing them gently into the surface.
- Optional: Sprinkle fresh herbs like rosemary or thyme over the top of the focaccia.
- Drizzle additional olive oil over the dough and sprinkle with sea salt.
- Let the focaccia rest and rise again for about 20 minutes while preheating the oven to 425°F (220°C).
- Bake the focaccia for 25-30 minutes, or until the edges are golden brown and the bread sounds hollow when tapped.
- Remove from the oven and let cool on a wire rack for 10-15 minutes before slicing and serving.
Tips
- Water Temperature is Key: Ensure your water is precisely between 105-110°F to activate the yeast without killing it. Too hot or too cold, and your dough won't rise properly.
- Knead with Patience: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your focaccia that signature chewy texture.
- Dimpling Technique: Use your fingertips to create deep, deliberate dimples in the dough. This isn't just for looks – it helps trap olive oil and creates those classic focaccia pockets.
- Caramelize Onions Slowly: Take your time cooking the onions. Low and slow is the secret to bringing out their natural sweetness.
- Don't Skip the Second Rise: Letting the dough rest a second time after adding toppings helps develop flavor and creates a lighter texture.
- Olive Oil is Your Friend: Be generous with high-quality olive oil – it's what gives focaccia its signature rich flavor and crispy bottom.Pro Tip: For an extra flavor boost, experiment with different herbs like rosemary, thyme, or oregano to make this recipe uniquely yours!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 6g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
