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Rosemary, Onion and Parmesan Focaccia Bread

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  • Prep 10 hr 0 min
  • Total 10 hr 25 min
  • Servings 1
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A savory, herby and fluffy round focaccia loaf, perfect for dipping in olive oil or making panini sandwiches.
by: Girl vs Dough
Updated Nov 4, 2014
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  • 2/3 cup lukewarm water
  • 1 teaspoon yeast
  • 1 tablespoon salt
  • 1/4 tablespoon sugar
  • 2 tablespoon olive oil
  • 1 2/3 cups bread flour
  • 1/2 small to medium-sized red onion, sliced
  • 2 tablespoon plus 1 tsp olive oil (for onions and top of dough)
  • 3/4 teaspoon dried rosemary leaves
  • Sea salt for sprinkling
  • Shredded parmesan cheese for sprinkling


  • 1
    Combine yeast, salt, sugar, olive oil and water in the bowl of a stand mixer. Add flour and mix just until the dough starts pulling away from the sides (do not knead).
  • 2
    Pour dough into a lightly greased bowl, cover and let rise for two hours or until doubled in size.
  • 3
    Place risen dough in refrigerator and let sit overnight.
  • 4
    The next day, preheat oven to 425°F. Add an empty broiler tray to the oven.
  • 5
    Grease or line a cookie sheet with parchment paper and roll out dough ball on sheet into a 1/2-inch thick round.
  • 6
    Saute onion with 2 tbsp of olive oil in a skillet until soft, but not brown (they'll brown in the oven). Place onions sparingly over the top of the dough round, leaving enough space to see the top of the dough (or it won't brown attractively).
  • 7
    Sprinkle dough round with rosemary, salt to taste and parmesan cheese to taste. Drizzle with the remaining 1 tsp of olive oil and let rest for 20 minutes.
  • 8
    Right before baking, pour 1 cup hot tap water into the broiler tray and place the dough in the oven. Bake about 25 minutes or until bread is golden brown (careful to make sure the onions don't burn). Serve warm.

Nutrition Information

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More About This Recipe

  • I know I talk about sandwiches a lot. They're kind of my favorite thing.

    Which is funny, actually, because when I was little, I hated them.

    My mom and dad would always make us white bread, ham, American cheese and mustard sandwiches for long road trips to our vacation destinations. Back in the day, we NEVER flew on airplanes. It was "part of the experience," my parents would say (well, not literally, but it was implied). I admit, however, that even after all the fights with my siblings and annoying car games ("Slug bug! Slug bug!"), I don't regret those road trips, as we probably saw more landscapes and animals and giant balls of twine than we ever would see on the vacation itself.

    But oh, those sandwiches.

    Now that I'm older and more adept at making my own sandwiches, I've learned a few tricks of the trade to making sandwiches that are a little more exciting than the ham, cheese and mustard standby (no offense, Mom and Dad -- the sandwiches you make nowadays are much tastier!). A lot of it has to do with the bread. If you don't have a lot of ingredients to make the inside of the sandwich interesting, play around with the type of bread you use.

    These days, one of my favorite sandwiches to make is a Panini with mozzarella cheese, tomato and mustard on Homemade Rosemary Onion Focaccia Bread. Though the fillings are flavorful, the fluffy softness and herby, savory taste of the surrounding focaccia bread is what really completes the sandwich. Let me tell you, the next time I go on a road trip, I'll be bringing these along instead of ham and cheese on white bread.

    I guess some things will never change.

    Stephanie (aka Girl versus Dough) has joined Tablespoon to share her adventures in the kitchen. Check out Stephanie's Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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