Crispy on the outside, soft and and chewy on the inside, this easy focaccia is all about the savory flavors. The tang of fresh grated Parmesan, subtle bite of garlic, and hint of rosemary is offset by the simple sweetness of the onions and the richness of the extra virgin olive oil.
Perfect for dipping in your favorite soup or scooping up the last bits of sauce from your favorite Italian main dish-Yum!
And yes, there is alot of olive oil- olive oil is good for the brain AND the crust of this lovely bread, so pile it on- you only live once!
Sweet Onion Focaccia
1 3/4 cups warm water (90-105F or 32-40C )
2 1/2 tsp active dry yeast
1 Tblsp sugar
5 cups organic, unbleached flour, plus additional for kneading
1Tblsp dried rosemary
1 Tblsp garlic powder
1 Tblsp kosher salt
1 cup extra virgin olive oil, divided
2 sweet onions, very thinly sliced
1 cup fresh parmesan, coarsely grated
1-2 Tblsp dried rosemary
1 Tblsp garlic powder
Coarse sea salt
In bowl of stand mixer, combine warm water, yeast and sugar. Let stand until yeast mixture is bubbly and aromatic, at least 15 minutes.
Fit the stand mixer with dough hook and add 1/2 cup olive oil, 1 kosher salt, rosemary, and garlic powder to yeast mixture. Mix on low speed until combined.
With mixer on low speed, add flour to mixing bowl, one cup at a time, until dough comes together and begins to clean the side of the mixing bowl.
Continue to knead for 5-6 minutes on medium speed until dough becomes smooth and soft. Add additional flour, 1/4 cup at a time, if dough becomes sticky and tacky.
Lightly coat the inside of a large bowl with olive oil. Coat hands with flour and remove dough from mixing bowl. Tuck and shape dough into a ball and roll in bowl to coat surface with oil.
Cover bowl and place in warm place to rise until dough is doubled in size, at least one hour.
Coat a large cookie sheet or jelly roll pan (13 x 18 in) or two 9 inch cast iron pans with remaining 1/2 cup of olive oil.
(Note- this amount of olive oil really is necessary for the crisp tasty crust that focaccia is known for.)
Place dough on pan and begin pressing to fit. Once dough is stretched to fit pan, create holes in the dough by pushing fingers completely through the dough about an inch apart.
(Note: This creates the characteristic craggy look to focaccia. If you do not make holes in the dough, the finished product will be very smooth.)
Spread thin slices of onion across dough, sprinkle with parmesan, and top with rosemary, garlic powder, and sea salt.
Cover pan with bar towel, place in warm place, and let rise until doubled in size, about an hour.
Towards the end of rising time, preheat the oven to 425F.
Bake until top is golden brown, about 25 to 30 minutes. Remove from oven and let stand for 15- 20 minutes before serving.
Leftovers will keep in the refrigerator for up to a week. Warm in oven before serving.
Adapted from Anne Burrell’s Food Network recipe found here: Focaccia