• 16servings
  • 55minutes
  • 114calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB6, C, P
MineralsSelenium, Zinc, Natrium, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1-1/2 teaspoons active dry yeast

  2. 1-1/2 cups warm water (110 to 115 )

  3. 2 teaspoons honey

  4. 1/2 cup chopped onion

  5. 3 tablespoons olive oil, divided

  6. 1/2 teaspoon salt

  7. 1 tablespoon plus 2 teaspoons minced fresh rosemary, divided

  8. 3 to 4 cups all-purpose flour

  9. 1/2 teaspoon kosher salt

Instructions Jump to Ingredients ↑

  1. Rosemary Onion Focaccia Recipe photo by Taste of Home In a large bowl, dissolve yeast in warm water. Stir in the honey; let stand for 5 minutes. Meanwhile, in a nonstick skillet, saute onion in 1 tablespoon oil until tender. Add to yeast mixture. Add the salt, 1 tablespoon rosemary, 1 cup flour and 1 tablespoon oil; beat until smooth. Stir in enough remaining flour to form a soft dough.

  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes.

  3. Turn dough onto a lightly floured surface; divide in half. Pat each portion into a 9-in. circle. Place on a baking sheet lightly coated with cooking spray. Cover and let rise until doubled, about 35 minutes.

  4. Brush with remaining oil; sprinkle with kosher salt and remaining rosemary. Bake at 375° for 25-30 minutes or until lightly browned. Remove from pans to wire racks. Yield: 2 loaves (8 wedges each).


Send feedback