Onion Herb Focaccia Recipe

Flour: The base of the dough, providing structure and texture.

Yeast: Helps the dough rise, making it light and airy.

Water: Activates the yeast and hydrates the flour to form the dough.

Salt: Enhances the flavor of the bread.

Olive oil: Adds richness and helps create a crispy crust.

Onion: Caramelized to add sweetness and depth of flavor.

Fresh rosemary: Provides a fragrant, earthy aroma and taste.

Coarse sea salt: Adds a crunchy texture and enhances the overall flavor.

When caramelizing onions, ensure you cook them slowly over medium-low heat. This allows the natural sugars in the onions to break down and develop a deep, rich flavor without burning. Stir occasionally and be patient; this process can take about 20-30 minutes. Adding a pinch of salt can help draw out moisture and speed up the caramelization process.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the focaccia a chewier texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients and doesn't need to be activated in water first.

• warm water - Substitute with milk: Using milk can add a richer flavor and softer texture to the focaccia.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and can enhance the flavor more effectively.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for drizzling and baking.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a different depth of flavor to the focaccia.

• fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in place of fresh, but use half the amount since dried herbs are more concentrated.

• coarse sea salt - Substitute with fleur de sel: Fleur de sel is a delicate, flaky sea salt that can add a subtle crunch and a burst of flavor.

• Allow the focaccia to cool completely before storing. This prevents condensation from forming, which can make the bread soggy.
• Wrap the focaccia tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, place it in an airtight container.
• Store the wrapped focaccia at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating or freezing.
• For refrigeration, place the wrapped focaccia in the fridge. It will stay fresh for up to a week. Reheat in a 350°F (175°C) oven for about 10 minutes to restore its texture.
• To freeze, wrap the focaccia in plastic wrap and then in aluminum foil to prevent freezer burn. You can also use a freezer-safe bag.
• Label the package with the date to keep track of its freshness. The focaccia can be frozen for up to 3 months.
• When ready to enjoy, thaw the focaccia at room temperature. Reheat in a 350°F (175°C) oven for about 15 minutes or until warmed through.
• For individual servings, slice the focaccia before freezing. This allows you to thaw and reheat only what you need, reducing waste.
• If you prefer a crispier texture, reheat the focaccia directly from the freezer in a preheated oven at 375°F (190°C) for about 20 minutes.
• Enhance the reheated focaccia by drizzling a bit of olive oil and sprinkling extra rosemary or sea salt before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover focaccia on a baking sheet. Lightly drizzle with olive oil to keep it moist. Cover with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. For a crispier crust, remove the foil for the last 5 minutes.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the focaccia directly on the rack or on a small baking sheet. Heat for 8-10 minutes. For an extra touch, you can brush a bit of olive oil on top before reheating.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the skillet. Place the focaccia in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until warmed through and slightly crispy.

• Microwave Method: Place the focaccia on a microwave-safe plate. Cover with a damp paper towel to keep it from drying out. Microwave on medium power for 30-45 seconds. Check and add more time in 10-second increments if needed. Note: This method may make the focaccia less crispy.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the focaccia in the air fryer basket. Heat for 3-5 minutes or until warmed through and slightly crispy. This method is great for maintaining the focaccia's texture.

• Mixing bowl: A large bowl used to combine the flour, yeast, and warm water to form the dough.

• Measuring cups: Used to measure the flour and olive oil accurately.

• Measuring spoons: Used to measure the yeast, salt, and chopped rosemary.

• Thermometer: Ensures the water is at the correct temperature of 110°F.

• Wooden spoon: Used to mix the ingredients together until a dough forms.

• Kneading surface: A clean, flat surface where you can knead the dough until it becomes smooth and elastic.

• Skillet: Used to sauté the sliced onions until they are caramelized.

• Baking sheet: A greased sheet where the dough is spread out before baking.

• Oven: Preheated to 425°F for baking the focaccia.

• Pastry brush: Used to drizzle extra olive oil over the dough before baking.

• Sharp knife: For thinly slicing the onion.

• Cutting board: A surface to chop the fresh rosemary and slice the onion.

• Plastic wrap: Used to cover the dough while it rises.

• Cooling rack: Allows the focaccia to cool slightly before serving.

Prepare ingredients in advance: Measure out the flour, yeast, and salt ahead of time to streamline the process.

Use a stand mixer: Knead the dough with a stand mixer to save effort and time.

Caramelize onions early: Sauté the onions while the dough is rising to multitask efficiently.

Preheat the oven: Start preheating your oven as soon as the dough begins its second rise.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.