Rosemary Onion Focaccia
This Rosemary Onion Focaccia is a delightful bread inspired by the renowned Monti's Restaurant in Tempe, Arizona. It combines the earthy flavors of rosemary and the sweet, aromatic essence of sautéed onions, creating a delectable bread that's perfect to accompany any meal or enjoyed on its own. Brushed with melted butter before serving, this focaccia comes out of the oven hot and fluffy, promising an irresistible aroma that’s simply hard to resist. Ideal for sharing with family and friends, this recipe yields a tray that fits perfectly into gatherings or cozy dinners.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
yeast
2 1/4 teaspoons (active dry yeast)
warm water
2 1/2 cups (at 100°F)
granulated sugar
2 tablespoons (sugar for yeast activation)
flour
6 cups (all-purpose flour)
salt
2 teaspoons (kosher or sea salt)
minced onion
3/4 cup (white or yellow onion, minced)
canola oil
1 tablespoon (for brushing the dough)
dried rosemary
1 tablespoon (for topping)
Instructions
1
In a warmed glass or metal bowl, combine the warm water (100°F), yeast, and granulated sugar. Stir gently to combine and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is activated.
2
Once the yeast is foamy, add the flour, salt, and minced onion to the bowl. Mix together until a dough begins to form. If you have a stand mixer, you can use the dough hook to knead for about 5-7 minutes until the dough is smooth and elastic.
3
Place the dough in a well-oiled bowl, covering it with a damp cloth to keep moisture in. Let it rise in a warm place until it has doubled in size, approximately 1 to 1.5 hours.
4
Once risen, punch down the dough gently to release any air bubbles. Turn it out onto a lightly floured surface and roll it to fit a greased 9x13 inch sheet pan.
5
Brush the surface of the dough liberally with canola oil, then sprinkle the dried rosemary evenly across the top.
6
Preheat your oven to 425°F (220°C). Let the dough rest for about 15-20 minutes to puff up slightly.
7
Bake in the preheated oven for 15 to 20 minutes, or until the focaccia is golden brown and sounds hollow when tapped.
8
Immediately brush the hot focaccia with melted butter before serving. Cut into squares and serve warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rosemary Onion Focaccia?
Rosemary Onion Focaccia is a delightful, fluffy bread featuring earthy rosemary and sweet, aromatic sauteed onions, inspired by Monti's Restaurant in Tempe, Arizona.
Which restaurant inspired this focaccia recipe?
This recipe is inspired by the renowned Monti's Restaurant in Tempe, Arizona.
How much yeast is needed for this recipe?
The recipe requires 2 1/4 teaspoons of active dry yeast.
What is the ideal water temperature for activating the yeast?
The water should be warmed to approximately 100 degrees Fahrenheit.
Why is sugar added to the yeast mixture?
Granulated sugar is added to the warm water and yeast to facilitate the activation process.
How long should the yeast mixture sit before adding flour?
Let the mixture sit for about 5 to 10 minutes until it becomes frothy.
How much flour is used in this recipe?
The recipe calls for 6 cups of all-purpose flour.
What kind of onion should I use?
Use 3/4 cup of minced white or yellow onion.
How long should the dough be kneaded?
Knead the dough for about 5 to 7 minutes until it is smooth and elastic.
Can I use a stand mixer for this focaccia?
Yes, you can use a stand mixer with a dough hook to knead the dough.
How long does the dough need to rise initially?
The dough should rise in a warm place for approximately 1 to 1.5 hours until it has doubled in size.
What type of bowl should be used for rising?
A well-oiled bowl covered with a damp cloth is recommended for the rising process.
Why do you punch down the dough?
Punching down the dough helps release any air bubbles that formed during the rising stage.
What size pan is needed for baking?
The dough should be rolled to fit a greased 9x13 inch sheet pan.
What kind of oil is used for brushing the dough?
The recipe uses 1 tablespoon of canola oil to brush the surface of the dough.
When do I add the dried rosemary?
Sprinkle the dried rosemary evenly across the top after brushing the dough with canola oil.
What is the required oven temperature?
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
Does the dough need a second rest before baking?
Yes, let the dough rest in the pan for 15 to 20 minutes to puff up slightly before baking.
How long does the focaccia bake?
Bake the bread for 15 to 20 minutes.
How do I know when the focaccia is done?
The focaccia is done when it is golden brown and sounds hollow when tapped.
Should I add anything to the bread after baking?
Immediately brush the hot focaccia with melted butter before serving.
How should the focaccia be served?
It should be cut into squares and served warm.
How much salt is in the dough?
The recipe uses 2 teaspoons of kosher or sea salt.
Is this recipe considered a quick bread?
Yes, it is tagged as a quick bread, though it does require rising time.
How much dried rosemary is used for the topping?
The recipe specifies 1 tablespoon of dried rosemary.
What tags are associated with this recipe?
Tags include bread, focaccia, herb bread, roman bread, and homemade bread.
What is the texture of the bread?
The bread is described as hot and fluffy with a golden brown crust.
Can I use fresh rosemary?
The recipe specifically calls for dried rosemary, but fresh can often be substituted if desired.
How many ingredients are in this recipe?
There are 8 main ingredients listed in the recipe.
Is this bread good for sharing?
Yes, it yields a full sheet pan tray that is ideal for gatherings or family dinners.