Focaccia Recipe

Focaccia Recipe with Cherry Tomato & Caramelized Onion, Chive & Rosemary

This recipe for Focaccia will take you on a culinary adventure. This homemade bread elevates any meal or gathering with its soft, pillowy texture and flavorful toppings.

It’s a simple, delicious recipe that’s sure to impress whether you’re a veteran baker or just starting out.

Making Focaccia Cherry Tomato & Caramelized Onion

Focaccia Recipe with Cherry Tomato & Caramelized Onion

With cherry tomatoes, caramelized onions, chives, and rosemary, freshly baked focaccia has an irresistible aroma and taste.

Taking a bite of this bread is like taking a bite of heaven.

Prep Time: 20 minutes.

Cook Time: 20-25 minutes.

Yield: 1 large focaccia

Ingredients:

  • 2 tsp dry active yeast
  • 2 pinches of sugar
  • 1/3 cup olive oil, plus extra for brushing
  • 3 cups bread flour, plus extra for dusting
  • Sea salt

Topping options:

  1. For rosemary & chive: Fresh rosemary sprigs, whole chives, sea salt, cracked black pepper.
  2. For cherry tomato & caramelized onion: 1 red onion (sliced), olive oil, balsamic vinegar, brown sugar, 1 cup cherry tomatoes (halved), sea salt, cracked black pepper.

Instructions:

  1. In a bowl, combine the dry active yeast, sugar, 2 1/2 tbsp olive oil, and warm water (11 fl oz). Set aside in a warm place for 5 minutes or until frothy.
  2. Sift the bread flour into a separate bowl and add 1 tsp of salt. Create a well in the center and pour in the yeast mixture. Stir until well combined.
  3. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place the dough in a greased large bowl and cover with a damp kitchen towel. Let it rise for 1 hour or until doubled in size.
  4. Punch down the dough, then turn it out onto a lightly floured surface and knead for 1-2 minutes. Spread the dough out to form a rectangle. 
  5. Grease a baking sheet and transfer the dough onto it. Cover with a damp kitchen towel and let it rise for 20 minutes until doubled in size.
  6. Preheat your oven to 425°F (220°C).
  7. Using your fingers, press dimples into the dough, then brush it with olive oil. Choose your topping option and cover the dough accordingly.
  8. Bake for 20-25 minutes or until the focaccia is golden brown.
  9. Serve warm and enjoy the irresistible flavors of homemade focaccia.

Frequently Asked Questions

1. Can I Use Instant Yeast Instead Of Dry Active Yeast? 

Yes, you can substitute instant yeast for dry active yeast in this recipe. However, you may need to adjust the rising time as instant yeast typically requires less time to rise.

2. What Can I Use If I Don’t Have Bread Flour? 

If you don’t have bread flour, you can use all-purpose flour as a substitute. Keep in mind that the texture may be slightly different, but the focaccia will still turn out delicious.

3. Can I Make The Dough Ahead Of Time And Refrigerate It Overnight? 

Yes, you can prepare the dough ahead of time and refrigerate it overnight. Simply place the dough in a greased bowl, cover it tightly with plastic wrap, and refrigerate. 

When ready to use, let the dough come to room temperature before proceeding with shaping and baking.

4. Do I Need To Preheat The Baking Sheet Before Transferring The Dough? 

It’s not necessary to preheat the baking sheet before transferring the dough. Simply grease the baking sheet before placing the dough on it, and it will bake perfectly.

5. Can I Customize The Toppings For The Focaccia? 

Absolutely! Feel free to get creative with the toppings and customize the focaccia to your liking. Experiment with different herbs, vegetables, cheeses, or meats to create your own unique flavor combinations.

6. How Long Will The Focaccia Stay Fresh After Baking? 

The focaccia is best enjoyed fresh on the day it’s baked. However, you can store any leftovers in an airtight container at room temperature for up to 2-3 days. Reheat leftovers in a toaster oven or oven to restore their freshness.

7. Can I Freeze The Focaccia? 

Yes, you can freeze the focaccia for longer storage. Wrap the cooled focaccia tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. 

It can be frozen for up to 1-2 months. Thaw overnight in the refrigerator before reheating.

8. How Do I Know When The Focaccia Is Done Baking? 

The focaccia is done baking when it turns golden brown on top and sounds hollow when tapped on the bottom. Additionally, you can insert a toothpick into the center, and it should come out clean.

9. Can I Make Mini Individual-Sized Focaccias Instead Of One Large One? 

Yes, you can divide the dough into smaller portions to make individual-sized focaccias. Adjust the baking time accordingly, as smaller focaccias will bake faster than one large one.

10. Can I Omit Caramelized Onions If I Don’t Like Them? 

Certainly! You can omit the caramelized onions or customize the toppings to suit your preferences. Feel free to get creative and make the focaccia your own.

With its rustic charm and tantalizing toppings, this Focaccia recipe from “What Katie Ate” by Katie Quinn Davies is sure to become a staple in your kitchen.

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