Hola Cottage Fix friends! I’m trying my best to focus on blogging while there’s a warm rosemary and onion focaccia bread waiting for me in the other room. It’s hard. This is one of those recipes I think about often, it’s simple and so delicious. It’s full of fresh flavors, but rich enough to really satisfy if you’re craving something more indulgent. When your out of ideas for the perfect potluck take-along appetizer, this focaccia recipe also travels so well. If I take it to a get together, I like to slice it ahead of time.
- 1 package or 2 teaspoons dry active yeast
- 1 cup warm tap water
- 1/2 teaspoon salt
- 2 teaspoons olive oil -plus more for coating the bowl and brushing on top bread
- 2 and 1/2 to 3 and 1/2 cups bread flour (I used about 3)
- 1/4 cup honey
- 2 heaping tablespoons roughly chopped fresh rosemary
- 1 red onion sliced thin and sautéed in olive oil until tender
- 1 tablespoon cornmeal
Here’s how I made it.
In a stand mixer bowl, dissolve the yeast in warm water. Add honey, oil, flour, salt, and one tablespoon of rosemary to the bowl. Mix with the bread attachment on low speed for 8 minutes. Continue to add flour 1/2 cup at a time until the dough pulls away from the sides and a dough ball forms. Place dough in a bowl coated with olive oil and cover with a cloth. Let rise draft free for 1 hour or until doubled in size.
Prepare a baking sheet with nonstick cooking spray or olive oil and 1 tablespoon of cornmeal. When the dough is fully risen, punch it down and roll out on a floured surface to about 1/2 inch thick. Transfer to the prepared baking sheet and create small dimples in the surface of the dough by gently pressing your fingertips into the top. Brush the surface of the dough with olive oil and top with remaining rosemary and the sautéed onions. Bake at 450 degrees for 25-30 minutes and the top is golden brown. Serve with your favorite olive oil, butter, or marinara for dipping.
I’m heading in for a second slice now.