Rosemary Vidalia Onion Focaccia

by Melissa on July 19, 2011

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?

This was my first time making bread at home, aside from this bread that was more like a cake, and these biscuits.

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
Recipe Type: Appetizer
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 6 to 8
Ingredients
  • 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
Instructions
  1. Combine the yeast, water and sugar in a small mixing bowl and stir until the mixture appears creamy. Set aside.
  2. Combine the flour, 1/4 cup olive oil and 2 teaspoons table salt in a stand mixer bowl.
  3. Add the yeast mixture to the mixer bowl and mix everything together on a low setting of the stand mixer with the paddle attachment.
  4. 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).
  5. Pour 1/4 cup extra virgin olive oil into a pan 9″ by 13″ and let oil cover entire bottom of the pan.
  6. Place the dough in the pan and cover with plastic wrap to let the dough rise for about 1 to 1 1/2 hours.
  7. When the dough is ready, preheat the oven to 425ºF
  8. Stir together the chopped rosemary and 4 tablespoons extra virgin olive oil. Set aside.
  9. Press the slices of Vidalia onions into the dough.
  10. Brush the rosemary infused olive oil on top of the dough and onion.
  11. Bake in oven for 25 minutes, until the top turns golden brown.
  12. Remove from the pan and let cool on a wire rack.
  13. Slice, serve and enjoy!

 

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{ 9 comments… read them below or add one }

1 Heidi @ Food Doodles July 19, 2011 at 2:01 pm

Mmm, love the sweet onion on this and rosemary is always good on(or mixed into) focaccia. Yum! I love making bread at home and do it quite regularly. I used my moms bread machine a few times but I don’t like it compared to completely homemade bread so I like to do it myself. Although a bread machine is such a time saver it’s well worth it for that reason. I haven’t made focaccia in so long, I think I’ll make some this week, I love making it into sandwiches. Thanks for the delicious reminder.

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2 Melissa Crane July 19, 2011 at 3:15 pm

I kind of figured the bread maker would be a time saver, but I love kneading dough with my hands. I feel like it’s sort of a work out in a way :)

Mmm… focaccia bread for sandwiches = YES!! I am planning on baking another batch of focaccia for that very reason! I’ll be on the lookout to see how your focaccia turns out this week.

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3 Joyti July 19, 2011 at 5:46 pm

Hmm, I love rice too. But this bread looks GREAT. Yum!

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4 Melissa Crane July 19, 2011 at 9:07 pm

Hooray! Another rice lover :) Was just visiting your blog – beautiful photography!

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5 bakerbynature July 19, 2011 at 8:38 pm

Bread made by your own hands always always always tastes a million and one times better!

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6 Melissa Crane July 19, 2011 at 9:07 pm

Glad to hear that! Now I don’t feel bad about not having a bread maker :)

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7 Rheike July 24, 2011 at 8:01 pm

I made this for dinner tonight. It was delicious. I buried some garlic slivers in the top along with the onions. I also added sea salt & freshly ground pepper to the top. Very much enjoyed, but next time will make it in a larger pan, as I think I’d like a thinner product. I also had to bake mine 10-15 mins longer than stated. Thanks for sharing.

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8 Reese@SeasonwithSpice August 14, 2011 at 4:09 am

Hi Melissa, Just found your beautiful blog while searching for a bread recipe. We don’t have a bread maker (or a mixer) either. I thought we might be nuts to bake everything by hands:) I can really smell the bread by just looking at the recipe. Yes to making bread by hands!

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9 Melissa Crane August 14, 2011 at 10:14 pm

Hi Reese! So glad you found me :) Love to hear that you like making bread by hands too! There’s just something special about doing it without a machine.

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