Focaccia with Caramelized Red Onion, Tomato & Rosemary

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Making bread from scratch has always intimidated me. It seems daunting to make good bread – something reserved for real bakers or an art form if you will. Plus, it’s a time consuming process that I kind of thought was never worth the effort. Boy, was I wrong!

Now I understand there are many types and categories of bread that spawn many cultures. While I hope to one day make an amazing baguette or sourdough loaf, I decided my first foray into the wonderful world of bread would be through Italy. I’ve had this recipe for focaccia bread with tomato, caramelized onion and rosemary saved for months now and finally took the plunge and made it!

Thanks to my dad and Mark who were gracious taste testers and assistant food stylists.

The bread itself was super simple – a little olive oil and honey for flavoring. And the majority of the time in this recipe involves watching your lovely bread rise. It’s like magic! (I always love working with yeast… I love how its alive and you feed it sugar to make it react and all. It’s like an edible science project!)

Breakfast in Bed(stuy) / Focaccia with Caramelized Red Onion, Tomato & Rosemary

We topped it with caramelized red onion (red or yellow would be great). As I’ve established one of my favorite smells in the world is caramelizing onions…. So, I was in heaven! We also topped it with tomato slices and freshly picked rosemary from their garden.

Breakfast in Bed(stuy) / Fresh Rosemary

If I could make fresh bread every weekend, I would!

Breakfast in Bed(stuy) / Focaccia with Caramelized Red Onion, Tomato & Rosemary

Focaccia with Caramelized Onion, Tomato & Rosemary

Adapted from Food & Wine Magazine

1 package dry yeast

1 cup warm water

1 tsp honey

2½ cups all-purpose flour

2 tsp kosher salt, divided

½ cup plus 1 tbsp olive oil, divided

1 large red onion, thinly sliced

1 medium tomato, cut into 1/4-inch slices

2 sprigs fresh rosemary, needles removed from stem

1/3 cup finely grated Parmesan cheese

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 tsp kosher salt.

Breakfast in Bed(stuy) / Focaccia with Caramelized Red Onion, Tomato & Rosemary

Breakfast in Bed(stuy) / Focaccia with Caramelized Red Onion, Tomato & Rosemary

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.

Breakfast in Bed(stuy) / Focaccia with Caramelized Red Onion, Tomato & Rosemary

Breakfast in Bed(stuy) / Focaccia with Caramelized Red Onion, Tomato & Rosemary

Breakfast in Bed(stuy) / Focaccia with Caramelized Red Onion, Tomato & Rosemary

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.

Breakfast in Bed(stuy) / Focaccia with Caramelized Red Onion, Tomato & Rosemary

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.

Breakfast in Bed(stuy) / Focaccia with Caramelized Red Onion, Tomato & Rosemary

Top the dough with tomato slices, caramelized onions, rosemary, Parmesan cheese, and salt. Drizzle with remaining 2 tablespoons olive oil.

Breakfast in Bed(stuy) / Focaccia with Caramelized Red Onion, Tomato & Rosemary

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.

Breakfast in Bed(stuy) / Focaccia with Caramelized Red Onion, Tomato & Rosemary

And with such an amazing focaccia bread, why not a little food porn?

Breakfast in Bed(stuy) / Focaccia with Caramelized Red Onion, Tomato & Rosemary

Man, oh man, I was super impressed with how good this turned out! Kudos to me (I’m so modest!)

Focaccia with Caramelized Red Onion, Tomato & Rosemary
 
Author:
Ingredients
  • 1 package dry yeast
  • 1 cup warm water
  • 1 tsp honey
  • 2½ cups all-purpose flour
  • 2 tsp kosher salt, divided
  • ½ cup plus 1 tbsp olive oil, divided
  • 1 large red onion, thinly sliced
  • 1 medium tomato, cut into ¼-inch slices
  • 2 sprigs fresh rosemary, needles removed from stem
  • ⅓ cup finely grated Parmesan cheese
Instructions
  1. 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 tsp kosher salt.
  2. 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.
  3. Preheat oven to 450 degrees F.
  4. 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.
  5. 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.
  6. Top the dough with tomato slices, caramelized onions, rosemary, Parmesan cheese, and salt. Drizzle with remaining 2 tablespoons olive oil.
  7. 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.
 

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