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Focaccia with Rosemary and Caramelized Red Onions

March 16, 2011

I got home tonight craving some focaccia — which is strange because I never particularly liked focaccia. Before going vegan, I thought of it as cheese-less pizza. Now I realize it’s so much more, especially if you have it fresh out of the oven. It probably has to do with this recipe I came across in Tal Ronnen’s The Conscious Cook. I’ve had bread straight out of the oven before (mostly challah) but never focaccia. My family used to get it from Fairway — and while I love just about everything that Fairway offers — it was cold and a little bit slimy and never lived up to the baguette or walnut cranberry bread. In this recipe, the rosemary gives it a nice edge while the onions keep it sweet.

Focaccia with Rosemary and Caramelized Red Onions

1 tbs sugar
1.5 cups lukewarm water
2.5 tsp active dry yeast
6 cups white flour
sea salt
1/2 cup olive oil (divided)
1 tbs Earth Balance vegan buttery sticks
1 red onion thinly sliced
red pepper flakes
dried rosemary needles
black pepper

Place the sugar in a large bowl and mix with the lukewarm water until disolved. Sprinkle the yeast over the water and mix lightly. Let sit for 15 minutes so yeast can activate. If the mixture doesn’t bubble after 15 minutes start again with new yeast.

Add the salt and stir. Add in 1/3 cup olive oil in batches. Mix in the flour 1 cup at a time. Knead for 10 minutes in the bowl or move to the counter/another floured surface. Dough should become firm yet smooth. Cover with a damp cloth and let rise for at least 1.5 hours.

In the meantime, sauté the onions in a pan over medium heat. (Sprinkle the bottom of the pan with with a pinch of salt and heat for a minute. Add the Earth Balance and the rest of the olive oil and let heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.) Add the onions and stir frequently for 20-25 minutes or until browned.

I used a nonstick pan, but if you’re not using one make sure to line it with parchment paper and spray it with oil. Stretch the dough so that it fills the pan. It should be 1/4 inch thick. Use your thumb to make dimples all over the dough. Let rise covered for another 20 minutes.

Preheat the oven to 400. In a small bowl combine the oil, red pepper flakes, salt, black pepper, and rosemary. Brush on top of the dough. Bake for 7 minutes.

Spread the onions on top and rotate the pan. Bake for another 8 to 10 minutes or until golden brown.

Let sit for 5 minutes and then enjoy — it tastes best fresh out of the oven!

2 Comments leave one →
  1. Malka Fleischmann permalink
    March 17, 2011 12:32 pm

    This looks incredible and I want it in my belly right now.

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