Bake Italian focaccia with caramelized onions and rosemary
When temperatures rise, many of us crave southern cuisine. Mediterranean dishes instantly bring a holiday feeling to our own balconies or dining tables. A freshly baked Italian flatbread is an absolute favorite for such moments.
- 500 g wheat flour type 550
- 2 tsp salt
- 1 tbsp sugar
- 1 packet of dry yeast
- 325 ml lukewarm water
- 40 ml olive oil plus more for drizzling
- 2 large red onions
- 2. Butter
- 1 tsp sugar
- 2 sprigs of fresh rosemary
- Coarse sea salt
- Mix flour, salt, sugar and dry yeast in a bowl.
- Add the water and olive oil. Knead the dough for about 10 minutes until smooth.
- Let the dough rise, covered, for 1 hour in a warm place.
- Peel and slice the onions into thin rings. Sauté the onions in butter over medium heat, add 1 teaspoon of sugar and caramelize them slowly (10–15 minutes).
- Preheat the oven to 220°C (top/bottom heat).
- Place the dough on an oiled baking sheet and flatten it with your fingers.
- Distribute the onions and rosemary needles over the top, then drizzle everything with olive oil.
- Sprinkle the focaccia with coarse sea salt.
- Bake the bread for about 20-25 minutes, until it is golden brown.
Recipe for focaccia with caramelized onions: pure bread enjoyment
Anyone who has ever tasted a warm piece of this bread straight from the oven will immediately understand its appeal. Its preparation is deeply rooted in history. The name comes from the Latin word for hearth or fire. Originally, the simple flatbread was baked directly in the hot embers or on hot stones. The ingredient list remains refreshingly simple to this day. You only need flour, water, yeast, salt, and a really good olive oil. With sufficient resting time, these few components create an aromatic dough that provides the perfect base for a wide variety of toppings.
The crucial difference to other types of bread lies in the special treatment before baking. Once the dough has risen on the baking sheet, you press deep indentations into it with your fingertips. These small depressions have an important function: they catch the generously distributed olive oil. While the bread bakes in the oven, some of the oil is absorbed into the dough, making the crumb wonderfully moist. The remaining oil creates a golden-brown and deliciously crispy crust on the bottom and top. Don't skimp on the oil here, as it is largely responsible for the characteristic texture.
For the topping, we've opted for a classic and incredibly aromatic combination. The onions are slowly sautéed in a pan until they release their natural sweetness and become soft. This process requires a little patience over medium heat. The result, however, rewards you with an intense flavor that harmonizes beautifully with the savory dough. Fresh rosemary adds a further aromatic note that complements the onions perfectly. A little coarse sea salt, sprinkled over the dough just before baking, completes the dish and provides a subtle salty tang when you eat it.
The finished bread can be easily cut into slices and placed in the center of the table so everyone can help themselves. You can serve it lukewarm or use it the next day as a base for sandwiches. Of course, you can always adapt the basic recipe. Traditionally, halved cherry tomatoes, pitted olives, or paper-thin slices of potato are also added to the dough. But the version with caramelized onions remains a timeless delight that achieves great results with minimal effort.
If the oven's already on, you might as well keep baking. How about some flower garden focaccia, pumpkin focaccia, or cinnamon roll focaccia, for example?
