A delightful twist on the classic focaccia bread, infused with aromatic herbs and topped with a medley of olives and caramelized onions.
Combine the yeast, warm water, and sugar in a mixing bowl. Stir gently and let it sit until foamy.
Ensure the water is warm, not hot, to avoid killing the yeast.
Gradually add the flour and salt to the yeast mixture while mixing on low speed.
Add the flour slowly to prevent lumps and ensure a smooth dough.
Pour in the olive oil and continue mixing until the dough is smooth and elastic.
Knead the dough thoroughly to develop gluten for a better texture.
Let the dough rise in an oiled bowl covered with plastic wrap until doubled in size.
Place the bowl in a warm, draft-free area for optimal rising.
Roll out the dough on a floured surface to about 1/2-inch thickness and transfer to a sheet pan.
Use a rolling pin for an even thickness.
Caramelize the onions in a saute pan with a bit of olive oil over low heat until golden.
Stir occasionally to prevent burning and ensure even caramelization.
Spread the caramelized onions, garlic, olives, cheese, and rosemary over the dough.
Distribute the toppings evenly for consistent flavor.
Bake the focaccia in a preheated oven at 400°F until golden brown.
Check the bread halfway through to ensure even baking.
Let the focaccia cool slightly before slicing and serving.
Allowing the bread to cool helps it set and makes slicing easier.
Continue in our app for the best experience
