Pinar's Crunchy Parmesan Rosemary Focaccia Bread

My Crunchy Parmesan Rosemary Focaccia Bread with Caramelized Onions is a fragrant, savory delight, featuring a soft, pillowy interior and a crisp, golden crust. The sweetness of the caramelized onions perfectly complements the earthy, aromatic rosemary, creating a harmonious balance of flavors.

Drizzled with olive oil and baked to perfection, this focaccia is a perfect accompaniment to any meal or can be enjoyed on its own. Its simple yet bold flavors make it a crowd-pleasing favorite for gatherings or as a comforting homemade treat.

Prep Time: 2 hours

Bake Time: 20-25 minutes

Total Time: 2-2.5 hours

Yield: 8-10 servings

Ingredients:

For the dough:

• 3 ½ cups all-purpose flour (plus extra for dusting)

• 1 packet (2 ¼ tsp) active dry yeast

• 1 ½ cups warm water (110°F / 43°C)

• 1 tsp sugar

• 2 tsp salt

• 3 tbsp olive oil (plus extra for drizzling)

For the topping:

• 2 large onions, thinly sliced

• 2 tbsp olive oil (for caramelizing)

• 2-3 sprigs fresh rosemary (or 1 tbsp dried rosemary)

• Salt (to taste)

• Freshly cracked black pepper (to taste)

• Optional: a sprinkle of flaky sea salt and parmesan for garnish

  
  

Instructions

1. Prepare the Dough:

1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let it sit for 5-10 minutes until foamy.

2. Make the dough: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and 3 tbsp olive oil. Stir until the dough starts to come together.

3. Knead the dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes, until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook.

4. First rise: Grease the bowl with a little olive oil, place the dough back in, and cover with a clean towel or plastic wrap. Let it rise in a warm spot for 1-1.5 hours, or until it doubles in size.

2. Caramelize the Onions:

1. While the dough is rising, heat 2 tbsp olive oil in a large skillet over medium heat.

2. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for about 20-25 minutes, until the onions turn golden brown and caramelized. Be patient; low and slow is the key to getting the sweetness out of the onions!

3. Once caramelized, remove from heat and set aside to cool.

3. Shape the Focaccia:

1. Once the dough has risen, punch it down to release air. Turn the dough out onto a lightly floured surface and gently stretch it into a rectangular or oval shape to fit your baking sheet.

2. Place the dough on a greased or parchment-lined baking sheet. Gently stretch and press the dough to fill the sheet.

3. Cover the dough with a towel and let it rise for another 30-45 minutes, until puffed.

4. Assemble the Focaccia:

1. Preheat the oven to 400°F (200°C).

2. Once the dough has risen, use your fingertips to gently press dimples into the dough (this is a signature part of focaccia).

3. Drizzle the top of the dough with olive oil, then sprinkle with parmesan, salt and black pepper.

4. Evenly spread the caramelized onions over the dough.

5. Scatter fresh rosemary sprigs (or sprinkle dried rosemary) over the top of the dough.

5. Bake the Focaccia:

1. Bake for 20-25 minutes, or until the focaccia is golden brown and has a slightly crisp exterior.

2. If you like a crispy crust, you can drizzle a bit more olive oil on top during the last 5 minutes of baking.

6. Serve:

1. Remove the focaccia from the oven and let it cool slightly.

2. Slice it up and enjoy! You can serve it as an appetizer, side, or even as a sandwich base.

Nutritional Content (approximate, per serving — based on 10 servings)

• Calories: 230-260 kcal

• Carbohydrates: 35g

• Protein: 5g

• Fat: 8-10g (mostly from olive oil)

• Fiber: 1-2g

• Sugar: 2-3g (from caramelized onions and flour)

• Sodium: Varies (depending on how much salt is used, approx. 250-300 mg)

Note: Values can vary depending on flour type, oil amount, and serving size.

How to Store

• Room Temperature: Store in an airtight container or wrapped in foil for up to 2 days.

• Fridge: Keeps for up to 5 days, but reheat for best texture.

• Freezer: Slice and wrap individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Reheat in oven or toaster oven for best results.

  
  

Alternatives

• Herbs: Try thyme, sage, or oregano in place of rosemary.

• Toppings: Swap caramelized onions with cherry tomatoes, olives, roasted garlic, or sun-dried tomatoes.

• Gluten-Free: Use a gluten-free all-purpose flour blend and follow a gluten-free yeast dough recipe.

• Cheesy Upgrade: Add shredded mozzarella or crumbled feta before baking for extra richness.