Easy Homemade Focaccia Bread Recipe

Easy Focaccia Bread Recipe

Rosemary and Caramelized Onion Sun-Dried Tomato Focaccia
Rosemary and Caramelized Onion Sun-Dried Tomato Focaccia
Votes: 8
Rating: 4.63
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You will love this easy rosemary and caramelized onion sun-dried tomato focaccia bread recipe. Enjoy this flat oven-baked Italian bread.
Servings Prep Time
4 Leaves 1 hour
Cook Time
1 hour
Servings Prep Time
4 Leaves 1 hour
Cook Time
1 hour
Rosemary and Caramelized Onion Sun-Dried Tomato Focaccia
Rosemary and Caramelized Onion Sun-Dried Tomato Focaccia
Votes: 8
Rating: 4.63
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
You will love this easy rosemary and caramelized onion sun-dried tomato focaccia bread recipe. Enjoy this flat oven-baked Italian bread.
Servings Prep Time
4 Leaves 1 hour
Cook Time
1 hour
Servings Prep Time
4 Leaves 1 hour
Cook Time
1 hour
Ingredients
  • 1 Pack dry yeast
  • 1 Cup hot water
  • 1 Tsp honey
  • 2 1/2 Cups all purpose flour
  • 1 Tsp salt
  • 1/4 cup Secolari Rosemary Olive Oil
  • 1 large onion chopped
  • 1 Tsp Secolari Rosemary Olive Oil for cooking the caramelized onions
  • 1/2 Cup sundried tomatoes
  • 1 Cup black olives Sliced
  • 1/4 Cup Secolari Rosemary Olive Oil divided in half for drizzling over the dough
Servings: Leaves
Units:
Instructions
  1. Mix the water and honey in a mixing bowl. Sprinkle the yeast and wait 5-10 minutes
  2. Stir in the flour, 1/4 cup olive oil, and salt and knead for 5-10 minutes.
  3. Place dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour
    Kneading dough
  4. Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add the onion slices and cook until onion is golden brown, stirring frequently about 20 minutes.
  5. After the dough has doubled in size, remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges.
  6. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
  7. Preheat oven to 450 degrees F. Lightly press the sundried tomato slices and olive slices into the dough. Sprinkle or press the caramelized onions into the dough. Drizzle 2 tablespoons olive oil over the toppings and bake for 20 minutes or until golden.
  8. Transfer to a wire rack to cool.
  9. Cut into pieces and serve.
    Focaccia Bread Recipe
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