Teresa's Recipes
Focaccia Alle Cipolle
Focaccia Alle Cipolle is a mouthwatering Italian bread that brings together the delightful sweetness of caramelized onions with the aromatic essence of fresh rosemary. Originating from the coastal regions of Italy, this bread is perfect for sharing at gatherings or enjoying as a snack. Its fluffy texture and golden crust make it an irresistible addition to any meal. Serve it warm, and watch as the enticing aroma fills your kitchen!
Ingredients
- 2 teaspoons Active dry yeast
- 1 cup (110°F/43°C) Warm water
- 3 cups All-purpose flour
- 1 teaspoon Sea salt
- 1/4 cup, plus extra for greasing and drizzling Olive oil
- 2 large, thinly sliced Onions
- 2 tablespoons, chopped Fresh rosemary
Dietary Notes
- Servings: 8
- Dish Type: Bread
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Calories: 180
- Fat: 7g
- Carbs: 26g
- Protein: 4g
- Sodium: 250mg
- Sugar: 1g
Instructions
- In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes, or until it becomes foamy.
- In a large mixing bowl, combine the all-purpose flour and sea salt. Create a well in the center of the flour mixture and pour in the yeast mixture along with 1/4 cup of olive oil.
- Mix the ingredients together until a dough begins to form. Knead the dough on a lightly floured surface for approximately 5 minutes, until it becomes smooth and elastic.
- Transfer the kneaded dough to a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the caramelized onions. In a skillet, heat a tablespoon of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 10 minutes. Remove from heat and set aside.
- Preheat the oven to 425°F (220°C).
- Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet and gently press the dough into a rectangle shape.
- Spread the caramelized onions evenly over the surface of the dough. Sprinkle with the chopped fresh rosemary and a pinch of sea salt.
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
- Remove the focaccia from the oven and let it cool slightly before slicing. Drizzle with a bit more olive oil before serving, if desired.
Tips
- For an extra flavor boost, try adding grated Parmesan cheese on top before baking.
- You can also experiment with different herbs like thyme or oregano for a unique twist.
- Serve with a side of balsamic vinegar for dipping or alongside a fresh salad.