There is something very satisfying about making bread. Kneading the dough, waiting with anticipation for it to rise, and smelling the delicious aroma that fills the house while it’s baking. Herbed Onion Focaccia is delicious and can be served with marinara sauce for dipping or a simply drizzle of olive oil. It is soft and flavorful and the recipe makes three golden loaves.
As a Community Cook for Taste of Home, I get the opportunity to make and review numerous recipes. This one comes from the Taste of Home ‘New Appetizer’ cookbook. I’ve actually had this cookbook for years and have made many great recipes from it, including Herbed Onion Focaccia. I made no changes to the recipe and it was perfect. We ate it alongside Lasagna and a leafy green salad.
Focaccia is an Italian flatbread that is typically made with olive oil. To make this focaccia you’ll need the typically bread-making ingredients, including flour, active dry yeast, sugar and salt. But the herbs and green onions are what make the bread really special. Herbs like rosemary, oregano, sage and parsley. Use fresh or dried and sprinkle them generously over the loaves before baking.
Herbed Onion Focaccia
Ingredients:
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 1/2 cups warm water (110 to 115 degrees), divided
- 6 tablespoons olive oil, divided
- 2 teaspoons salt
- 4 to 4 1/2 cups all purpose flour
- 3 tablespoons finely chopped green onions
- 1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
- 1 1/2 teaspoons fresh sage leaves or 1/2 teaspoon rubbed dried sage
- 1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
- seasoned olive oil or marinara sauce for dipping
How to make Herbed Onion Focaccia?
- In a large mixing bowl, dissolve yeast and sugar in 1/2 cup warm water; let stand for 5 minutes. Add 4 tablespoons oil, salt, 2 cups of flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Divide into three portions. Cover and let rest for 10 minutes. Shape each portion into an 8-inch circle; place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- Using the end of a wooden spoon handle, make several 1/4-inch indentations in each loaf. Brush with remaining olive oil. Sprinkle with green onions, rosemary, sage and oregano. Bake at 400 degrees for 20-25 minutes or until golden brown. Remove to wire racks. Serve with seasoned olive oil or marinara sauce for dipping if desired.
The original recipe for Herbed Onion Focaccia was submitted by Melanie Eddy of Manhattan, Kansas. Check out more focaccia recipes at tasteofhome.com. Thanks to the many Community Cooks across the country for making Taste of Home a great place to share recipes.
Herbed Onion Focaccia
Equipment
- 2 large baking sheets
Ingredients
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 1/2 cups warm water 110 to 115 degrees, divided
- 6 tablespoons olive oil divided
- 2 teaspoons salt
- 4 to 4 1/2 cups all purpose flour
- 3 tablespoons finely chopped green onions
- 1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
- 1 1/2 teaspoons fresh sage leaves or 1/2 teaspoon rubbed dried sage
- 1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
- seasoned olive oil or marinara sauce for dipping
Instructions
- In a large mixing bowl, dissolve yeast and sugar in 1/2 cup warm water; let stand for 5 minutes. Add 4 tablespoons oil, salt, 2 cups of flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Divide into three portions. Cover and let rest for 10 minutes. Shape each portion into an 8-inch circle; place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- Using the end of a wooden spoon handle, make several 1/4-inch indentations in each loaf. Brush with remaining olive oil. Sprinkle with green onions, rosemary, sage and oregano. Bake at 400 degrees for 20-25 minutes or until golden brown. Remove to wire racks. Serve with seasoned olive oil or marinara sauce for dipping if desired.
