Herb-Infused Onion Focaccia Bread
Experience the delightful blend of aromatic herbs and sweet, caramelized onions in this Herb-Infused Onion Focaccia Bread. Perfectly airy and soft, this focaccia is not only a wonderful accompaniment to Italian dishes but also stands out as a tempting snack on its own. After our first batch disappeared within minutes, we couldn’t resist making another! This versatile recipe yields two flat loaves that can be effortlessly sliced into delicious breadsticks or served as a side. Optionally, enhance the flavor profile by adding sliced Greek olives for a Mediterranean twist. Impress your family and friends with this homemade treat, inspired by the culinary expertise of Micheff sister Brenda Walsh.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
active dry yeast
1 tablespoon (Sprinkled into warm water and dissolved)
warm water
1 1/4 cups (Divided into 1 cup for yeast and 1/4 cup for dough)
olive oil
3 tablespoons (Used for mixing in and brushing on top)
unbleached white flour
3 cups (For dough)
salt
1/2 teaspoon (Mixed with flour)
sugar
1 tablespoon (Mixed with flour)
red onion
1 medium (Sliced into thin slivers)
rosemary leaves
1/2 teaspoon (Dried)
thyme leaves
1/2 teaspoon (Dried)
oregano leaves
1/4 teaspoon (Dried)
Instructions
1
In a small bowl, sprinkle the yeast over 1 cup of warm water. Stir gently with a fork to dissolve and let sit for about 5 minutes until foamy.
2
In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and pour in the dissolved yeast mixture and olive oil.
3
Gradually mix in the flour, adding the additional 1/4 cup of warm water one tablespoon at a time until a soft, sticky dough forms. If the dough seems dry, continue adding more water only as needed.
4
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
5
Lightly brush the top of the dough with olive oil and cover it with a dish towel. Allow it to rise in a warm place until it doubles in size, about 30 to 40 minutes.
6
Once risen, punch the dough down and divide it into two equal pieces. Shape each piece into a rectangle about 6x12 inches and place them on a greased baking sheet.
7
Cover again and let rise for an additional 30 minutes until puffy. Preheat your oven to 350°F (175°C) during this time.
8
Gently use your fingertips to create dimples across the surface of the dough, pressing down about 1/2 inch deep. Brush the tops with olive oil and generously sprinkle with the sliced onions, rosemary, thyme, and oregano.
9
Bake in the preheated oven for 25 to 30 minutes, or until the bread is golden brown. Let it cool slightly before slicing to serve either hot or at room temperature. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Onion Focaccia Bread?
It is a soft and airy Italian-style bread topped with aromatic herbs and caramelized red onions.
How much active dry yeast is required for this recipe?
You will need 1 tablespoon of active dry yeast.
What is the total amount of warm water used in the dough?
The recipe calls for 1 and 1/4 cups of warm water in total.
How long should the yeast sit in water before mixing?
Let the yeast sit for about 5 minutes until it becomes foamy.
What type of flour is best for this focaccia?
The recipe recommends using 3 cups of unbleached white flour.
How much olive oil is needed for the dough?
The recipe uses 3 tablespoons of olive oil, divided for mixing and brushing.
Is sugar included in the dough ingredients?
Yes, the recipe uses 1 tablespoon of sugar mixed with the flour.
How long do you need to knead the dough?
Knead the dough for about 10 minutes until it is smooth and elastic.
What is the duration of the first rise?
The dough should rise in a warm place for 30 to 40 minutes or until doubled in size.
How many loaves does this recipe produce?
This recipe yields two rectangular flat loaves.
What are the dimensions for shaping the focaccia?
Each piece of dough should be shaped into a rectangle approximately 6x12 inches.
How long is the second rise after shaping the loaves?
The second rise takes an additional 30 minutes until the dough is puffy.
At what temperature should the oven be preheated?
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
How do you create the traditional dimples on the focaccia?
Gently use your fingertips to press down about 1/2 inch deep across the surface of the dough.
What type of onion is used as a topping?
One medium red onion sliced into thin slivers is used.
Which dried herbs are used in the topping?
The topping includes dried rosemary, thyme, and oregano.
How long should the focaccia bake?
Bake the bread for 25 to 30 minutes or until it is golden brown.
Can I add other toppings to this focaccia?
Yes, you can add sliced Greek olives for a Mediterranean twist.
What should I do if the dough seems too dry?
Gradually add more warm water one tablespoon at a time until a soft, sticky dough forms.
Is salt included in the bread dough?
Yes, 1/2 teaspoon of salt is mixed with the dry ingredients.
Should the dough be covered while rising?
Yes, cover the dough with a dish towel while it rises in a warm place.
How should the bread be served?
It can be sliced into breadsticks or served as a side, either hot or at room temperature.
Who is the culinary inspiration for this recipe?
This recipe is inspired by the culinary expertise of Micheff sister Brenda Walsh.
What should the dough consistency be like?
The dough should be soft and slightly sticky before kneading.
How much rosemary is required?
The recipe calls for 1/2 teaspoon of dried rosemary leaves.
How much thyme is used?
You will need 1/2 teaspoon of dried thyme leaves.
What is the amount of oregano needed?
The recipe uses 1/4 teaspoon of dried oregano leaves.
Do you brush the dough with oil before baking?
Yes, brush the tops with olive oil before adding the toppings and baking.
Should I grease the baking sheet?
Yes, place the shaped dough rectangles on a greased baking sheet.
Can this bread be served as an appetizer?
Yes, it is tagged as a great option for snacks and appetizers.