We absolutely love cooking up recipes from our travels across Italy. The food is so reminiscent of some wonderful family trips. We found this lovely little deli selling onion focaccia between the hotel we were staying at in Lake Iseo and our next stop of Verona. It was the perfect lunchtime treat, deliciously oiled bread that pulled apart with onions spilling off the top. It was so good, packed full of the goodness of the olive oil with the flavours of rosemary and garlic coming through too. As the sun beat down it was the most perfect, simple lunch we could have in that moment. This Italian focaccia recipe with onion and rosemary will transport you to sunny, northern Italy with every bite and is so delicious you’ll want to make it all the time (we do).
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Ingredients
- 500g of strong white flour
- 400ml of warm water
- 6 tbsp olive oil
- 2 large onions
- 2 springs of rosemary
- 2 cloves of garlic
- 2 sachets of dried active yeast
- 2 tsp salt
What to do to make Italian focaccia recipe with onion and rosemary
In a large bowl mix the flour, olive oil, yeast, salt and 300mls of the water.
Stir to form a dough and then knead for five minutes slowly adding the rest of water.
Continue stretching and kneading the dough on a lightly oiled surface for a further five minutes. Then return the dough to the bowl and allow to rise for around forty minutes or until doubled in size.
Cover the base of a baking tray with baking paper and tip the dough into the tray.
Push the dough into the corners of the tray making sure it’s flattened across the tray.
Place the baking tray into a large plastic bag ensuring the dough doesn’t touch the bag and allow to prove for an hour.
Thinly slice the onions and roughly chop the garlic gently frying both in a frying pan until they soften and become translucent.
Remove from the heat. Preheat your oven to 200C degrees and once the bread is proved. Drizzle with olive oil, cover with the onion and sprinkle with fine sea salt.
Cut the rosemary in to 2cm long pieces and push one end lightly in to the dough.
Bake in the oven for 20 minutes.
Remove when cooked and drizzle with olive oil again.
Allow to cool and cut into large pieces and enjoy!
I hope you enjoy our Italian focaccia recipe with onion and rosemary. Let us know if you make it and how you get on in the comments below and don’t forget to check out more of our travel inspired recipes here.
