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Caramelized Onion Rosemary Focaccia Bread

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Tender, rich homemade bread made slightly sweet and herby. Naturally vegan, and the perfect accompaniment to an Italian feast!

Ingredients

ONIONS:

  • 2 Tbsp. olive oil
  • 1 medium yellow onion, thinly sliced
  • salt + pepper

BREAD:

  • 1 and 1/3 cup warm water (about 110 degrees F)
  • 2 tsp. honey or raw cane sugar for vegans
  • 1 pack active-dry yeast
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 tsp. flaky sea salt, plus more for sprinkling
  • 2 and 1/2 cup Bob’s Red Mill Organic Ivory Wheat Flour
  • 1 cup Bob’s Red Mill Unbleached All-Purpose Flour
  • 1-2 tsp. minced fresh rosemary*

Instructions

  1. Heat a skillet over medium-low heat. Add olive oil and onion, and then season with salt and pepper. Let the onions cook, stirring frequently, until caramelized (15-20 minutes). You want them soft and caramelized, not crispy and burned. Add a splash of water if the pan is looking a little dry. Allow your onions to cool completely before adding them to the dough.
  2. Add warm water, honey, and yeast to the bowl of a stand mixer. Give the mixture a quick mix with a spoon, and allow it to sit until the yeast gets nice and foamy, 3-5 minutes.
  3. Attach the dough hook to your stand mixer. Turn the mixer on low, and add olive oil, salt, and both of your flours. After the mixture is almost all incorporated, turn your speed up to medium-high and mix for 5 minutes. The dough shouldn’t stick to the sides or the bottom, and if it is, go ahead and decrease the speed, add a spoonful of Ivory Wheat Flour, let it incorporate, and turn the speed back up. During the last minute of the mixing, add your rosemary and caramelized onion.
  4. Add your dough to a large bowl and cover with a damp towel. Allow the dough to rest for 45 minutes – 1 hour in a warm place.**
  5. Preheat your oven to 400 degrees F. Remove your risen bread from its bowl and flatten it on a baking sheet (see photos). Cover with a piece of parchment paper and allow to rest for 20 additional minutes.
  6. Remove the parchment paper. Using your fingers, make divots in the dough, pushing all the way to the baking sheet. You don’t want complete holes, but you do want the divots to be deep. Drizzle with a few tablespoons of olive oil (the oil will settle in the little divots), and sprinkle with additional salt.
  7. Bake for 20 minutes, or until the bread is golden brown.
  8. Remove from oven, and allow to cool slightly before slicing.

Notes

*I’m a huge rosemary lover, so I opt for 2 tsp.+ here. Scale back if you’re not the biggest fan, or switch it out for thyme.

**I like letting my bread rise in a warm microwave. I let the microwave run for about 2 minutes, turn the microwave off, and then put the bowl in the microwave and shut the door.

Adapted from Ali at Gimme Some Oven.

Find it online: https://www.fooduzzi.com/2017/10/caramelized-onion-rosemary-focaccia-bread/

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