Friday, October 17, 2008

Rosemary and Onion Focaccia

This past weekend I was watching my nephew Cooper. Doesn't he have the sad, I-could-really-use-a-treat look down to a science?

Well, my lab Roxy doesn't really care for other dogs. She doesn't fight or hurt them but she thinks they smell and prefers to hang out with their owners. Do you see how she's leaning as far away from him as possible in this pic? Like "don't touch me. don't touch me. DON'T touch ME!"

So during the day I decided to do some baking since I couldn't leave them alone for too long. I decided to make this focaccia. I got the idea to add the rosemary and onion from Panera. My favorite bread there is the Rosemary and Onion focaccia. It turned out so good!

It's great to eat by itself or to use for paninis with some turkey, cheese, and pesto. I made my husband a sandwich that night when he came home from being out all day. The first thing he said was, "This bread is really good. How much was it?" The sweet smell of success.

Rosemary and Onion Focaccia
Adapted from: Amber's Delectable Delights and
Print this Recipe

1 1/2 cups (12 ounces) warm water
3 tablespoons (1 1/4 ounces) olive oil (plus additional for drizzling)
1 1/4 teaspoons salt
3 1/2 cups (14 3/4 ounces) Unbleached All-Purpose Flour
1 tablespoon instant yeast
1 teaspoon dried rosemary, crushed
1 small red onion , thinly sliced and separated into rings
1/4 cup Parmesan cheese, grated


1. Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.

2. Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.

3. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy. (it wasn't noticably rised for me.
I thought I did something wrong but it came out fine)

4. While the dough is rising, preheat the oven to 375°F.

5. Gently poke the dough all over with your index finger.

6. Drizzle it lightly with olive oil, and sprinkle with rosemary and parmesan. Cover the dough with the onion rings.

7. Bake the bread till it's golden brown, 35 to 40 minutes.

8. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

No comments: