Focaccia with Caramelized Onion, Tomato & Rosemary Recipe
User Reviews
4.7
Focaccia with Caramelized Onion, Tomato & Rosemary Recipe
Description
Focaccia with Caramelized Onion, Tomato & Rosemary starts with a yeast-leavened dough made from flour, warm water, honey, and olive oil. After proofing until doubled, the dough is shaped into a well-oiled baking pan and docked with fingertips to create characteristic indentations. A layer of sweet caramelized onions, cooked slowly in olive oil until golden, is spread atop the dough along with thin tomato slices and fresh rosemary leaves. A sprinkling of finely grated Parmesan cheese adds a savory touch and subtle texture.
The focaccia bakes at high heat to develop a crisp, golden crust and a tender crumb beneath. The balance of rich olive oil, aromatic herbs, and caramelized onion sweetness complements the fresh tomato, producing a fragrant and satisfying bread with varied textures that enhance each bite.
This focaccia serves well as a side bread, a light lunch accompaniment, or cut into squares for casual snacking. The dough's hydration and olive oil content create a soft interior contrasting the slightly crispy edges, while the toppings offer layered flavor without overpowering the bread’s natural aroma.
Ingredients
- 1 package yeast dry
- 1 cup water warm
- 1 teaspoon honey
- 2 ½ cups all-purpose flour
- 2 teaspoons kosher salt divided
- ½ cup olive oil divided, plus 1 tablespoon
- 1 onion thinly sliced, large
- 1 tomato cut into ¼-inch slices, medium
- 2 prigs rosemary needles removed from stem, fresh
- ⅓ cup Parmesan Cheese packed finely grated
Instructions
- In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes.
- Stir in flour, ¼ cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes.
- Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.
- Preheat oven to 450 degrees F.
- Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
- Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.
- Top the dough with tomato slices, caramelized onions, rosemary, Parmesan cheese, and salt. Drizzle with remaining 2 tablespoons olive oil.
- Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool on a rack. Cut into pieces and serve.
Notes
- Allow the yeast to bloom fully for better dough rise and texture.
- Use a well-oiled pan to prevent sticking and aid crisping of the bottom crust.
- Caramelize onions slowly to develop sweetness and depth without burning.
- Press finger holes deeply enough to hold olive oil and toppings during baking.
- Let the dough rest after shaping to become puffy before baking for a lighter crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 650mg | 27% |
| Potassium | 112mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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