I have been wanting to make this focaccia recipe for a while now. Ever since that incredible meal at Antico Pizza, when I was served rosemary focaccia that was so delicious, my eye rolled into the back of my head.
And Paul, well he loves all things bread, as most men do, most men that I know anyways. Serve him some delicious bread, and he’s happy.
He loves bread. I love rice. What can I say?
After the bread was made and we were busy stuffing our faces full of it’s savory goodness, Paul asked me, “Why would someone get a bread maker if you could make bread without one?”
Good question. I had never used a bread maker before, but I was sure that it would somehow make the whole bread making process easier, so I did some research. A bread maker does pretty much all the hands on work that you would do without one: the bread maker kneads the dough, knows how long the dough needs to rise and then bakes the bread.
I personally like the hands on work. I enjoy kneading and working with the dough.
Have you made bread at home?
Do you use a bread maker, or do you like to do it yourself?
For rising the dough and baking the focaccia bread, I used this technique from White on Rice Couple. I generously covered the bottom of a cake pan with extra virgin olive oil, placed the dough in that pan to let it rise and then baked in it. The result: Amazingly crispy on the outside, soft on the inside, focaccia bread that was so easy to remove from the baking pan. All I had to do was invert the baking pan onto a wire rack and voila! The bread was out.
|Rosemary Vidalia Onion Focaccia||
- 1 package of yeast
- 1 2/3 cups warm water (between 115ºF and 125ºF)
- pinch of sugar
- 5 cups all purpose unbleached flour
- extra virgin olive oil
- table salt
- 1/2 Vidalia onion, sliced
- 1 1/2 tablespoon rosemary, finely chopped
- Sea salt and freshly cracked Pepper to taste
- Combine the yeast, water and sugar in a small mixing bowl and stir until the mixture appears creamy. Set aside.
- Combine the flour, 1/4 cup olive oil and 2 teaspoons table salt in a stand mixer bowl.
- Add the yeast mixture to the mixer bowl and mix everything together on a low setting of the stand mixer with the paddle attachment.
- When a dough has formed, switch out the paddle attachment with a dough hook and knead the dough on a low setting until the dough becomes soft and smooth (about 2-3 minutes).
- Pour 1/4 cup extra virgin olive oil into a pan 9″ by 13″ and let oil cover entire bottom of the pan.
- Place the dough in the pan and cover with plastic wrap to let the dough rise for about 1 to 1 1/2 hours.
- When the dough is ready, preheat the oven to 425ºF
- Stir together the chopped rosemary and 4 tablespoons extra virgin olive oil. Set aside.
- Press the slices of Vidalia onions into the dough.
- Brush the rosemary infused olive oil on top of the dough and onion.
- Bake in oven for 25 minutes, until the top turns golden brown.
- Remove from the pan and let cool on a wire rack.
- Slice, serve and enjoy!
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