French Onion Focaccia
Once you realize how easy it is to have this delicious bread at home, you will be hooked for life!
Ingredients
2 1/2 cups lukewarm water
2 1/4 teaspoons yeast
2 teaspoons honey
5 cups all purpose flour
1 tablespoon Distilled French Onion
3 1/2 teaspoons flakey sea salt
1 tablespoon fresh rosemary, chopped
8 tablespoons olive oil
Instructions
In a medium bowl, combine water, yeast and honey and allow to rest for 5 minutes (mixture will foam, indicating your yeast is active).
In a large bowl, combine the flour and 2 1/2 teaspoons salt. Add the yeast mixture and bring the dough together until a shaggy dough forms.
Coat another large mixing bowl with 4 tablespoons of olive oil, and transfer the dough to the bowl. Coat the dough in the olive oil. Cover the bowl with plastic wrap and refrigerate for 6-24 hours.
Remove the dough from the refrigerator and fold it over itself in quarters - gather up each edge of the dough with your hands and fold it over itself while turning the bowl, causing the dough to deflate. Shape the dough into a ball.
Coat a 13x9 inch baking dish with 2 tablespoons of olive oil and transfer the dough to the baking dish. Stretch the dough out slightly into a rough rectangle. Cover the dish with a towel and leave the dough to rise on your counter for 3-4 hours.
Preheat oven to 395F. Remove the towel and dimple the dough with your fingers, creating indentations across the top.
Combine Distilled French Onion, rosemary and remaining salt and sprinkle in an even layer across the top.
Using a pastry brush, brush the remaining olive oil in an even layer across the top and bake for 30 minutes or until the golden.
Allow the bread to cool in its baking dish for 20 minutes, then transfer to a cooling rack to rest until you’re ready to serve.
French Onion Focaccia
Ingredients
Instructions
- In a medium bowl, combine water, yeast and honey and allow to rest for 5 minutes (mixture will foam, indicating your yeast is active).
- In a large bowl, combine the flour and 2 1/2 teaspoons salt. Add the yeast mixture and bring the dough together until a shaggy dough forms.
- Coat another large mixing bowl with 4 tablespoons of olive oil, and transfer the dough to the bowl. Coat the dough in the olive oil. Cover the bowl with plastic wrap and refrigerate for 6-24 hours.
- Remove the dough from the refrigerator and fold it over itself in quarters - gather up each edge of the dough with your hands and fold it over itself while turning the bowl, causing the dough to deflate. Shape the dough into a ball.
- Coat a 13x9 inch baking dish with 2 tablespoons of olive oil and transfer the dough to the baking dish. Stretch the dough out slightly into a rough rectangle. Cover the dish with a towel and leave the dough to rise on your counter for 3-4 hours.
- Preheat oven to 395F. Remove the towel and dimple the dough with your fingers, creating indentations across the top.
- Combine Distilled French Onion, rosemary and remaining salt and sprinkle in an even layer across the top.
- Using a pastry brush, brush the remaining olive oil in an even layer across the top and bake for 30 minutes or until the golden.
- Allow the bread to cool in its baking dish for 20 minutes, then transfer to a cooling rack to rest until you’re ready to serve.
Check out some of my other creations:
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