Focaccia with Caramelized Onions and Sun-Dried Tomatoes
If you're looking for a bread recipe that brings together the earthy flavors of rosemary, the sweetness of caramelized onions, and the tanginess of sun-dried tomatoes, you've found
3Prep min
3Cook min
1Total min
8Serves
If you're looking for a bread recipe that brings together the earthy flavors of rosemary, the sweetness of caramelized onions, and the tanginess of sun-dried tomatoes, you've found it. This Focaccia with Caramelized Onions is not just a side dish; it's a centerpiece that will elevate any meal. The aroma alone will draw everyone into the kitchen, making it impossible to resist slicing into it fresh out of the oven. Imagine sinking your teeth into a warm, fluffy focaccia topped with golden, caramelized onions that melt in your mouth and flavorful sun-dried tomatoes bursting with richness. Every bite is a delightful balance of herbs and savory goodness, perfect for serving at dinner parties or enjoying with a bowl of olive oil for dipping. A Flavor-Packed Focaccia Experience This focaccia is
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil plus extra for drizzling
- 1 large onion, thinly sliced
- 1/2 cup sun-dried tomatoes, chopped
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon dried oregano
- Flaky sea salt for topping
Instructions
- Prepare the Dough: In a small bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until frothy. In a large bowl, mix flour and salt, then add the yeast mixture and olive oil. Stir until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place it in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Caramelize the Onions: While the dough rises, heat olive oil in a skillet over medium heat. Add sliced onions and cook slowly, stirring occasionally, until caramelized and golden brown, about 15-20 minutes. Set aside to cool.
- Shape the Focaccia: Once the dough has risen, preheat the oven to 425°F (220°C). Grease a baking sheet. Transfer the dough to the sheet and stretch it out gently to fit. Use your fingers to create dimples all over the surface.
- Add Toppings: Evenly distribute the caramelized onions and sun-dried tomatoes over the dough. Sprinkle chopped rosemary, oregano, and flaky sea salt on top. Drizzle a little olive oil over everything.
- Bake: Place the focaccia in the oven and bake for about 20-25 minutes or until golden brown. Remove from the oven and let it cool slightly before slicing.
