A couple big differences exist between this homemade focaccia and the focaccia you buy at the store. Whereas those I’ve purchased are thick, spongy and oily, this homemade recipe yields a thinner bread with a crunchy crust. It still tastes delicious, but it is definitely different than I was expecting.
I’ve made this recipe before, and this time, I added onions caramelized with balsamic vinegar and fresh rosemary. Very tasty, especially when dipped in garlic-infused olive oil and more balsamic vinegar.
Focaccia with balsamic onions and rosemary
- 2 packages active dry yeast ( 5 tsp)
- 1 3/4 c. warm water
- 1 tsp sugar
- 3/4 c. EVOO
- 5 c. flour, plus more for kneading
- 2 tsp kosher salt
- 1 tsp coarse sea salt
- 2 yellow onions
- 2 T EVOO
- 2 cloves garlic
- 2 sprigs fresh rosemary
- balsamic vinegar
Dissolve yeast in warm water, whisk in sugar and let stand until foamy, approx. 5 min. Pour into large mixing bowl and add 1/2 c. olive oil, flour and kosher salt. Mix at low speed with dough hook (or wooden spoon) until dough is smooth and elastic, 7 min.
Turn dough out on floured board and knead for another 5 min., adding flour to keep it from sticking. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Put in warm place to rise – it should double in size (I put mine by the fire). If you are making this ahead, punch it down after it rises and place in fridge. Bring to room temperature before shaping.
Pour remaining 1/4 c. olive oil on half-sheet pan. Turn dough into pan and press evenly to all sides. Cover the pan loosely with a dry kitchen towel and let rise again in warm spot, about 1 hour.
Meanwhile, thinly slice 2 yellow onions and add to hot frying pan with olive oil, over medium heat. Saute until dark brown and caramelized, about 12 min. Add 2 cloves of chopped garlic and 1 T fresh chopped rosemary. Add 1-2 T balsamic vinegar and stir until everything is thick and caramelized. Season with salt.
Preheat oven to 450.
Sprinkle onion mixture over dough and dimple the surface with your fingers. Sprinkle sea salt over the top.
Bake until golden brown, 20-30 min. Transfer to wire rack and let cool in the pan. Cut into squares and serve warm. For a soft bread every time, microwave leftover slices for 20 seconds.
For anyone who is interested in a great baking book that has beautiful pictures and instructions, here is the book I’ve been using, and loving, “Essentials of Baking” from Williams-Sonoma:
Enjoy the weekend, friends! Do you have your Superbowl menu planned? I know I do…xoxo