Caramelised onion, walnut and rosemary focaccia
This Caramelised Onion, Walnut, and Rosemary Focaccia features a crisp crust and airy texture, topped with sweet onions, crunchy walnuts, and fragrant rosemary. It's perfect as a side dish, sandwich base, or enjoyed on its own.
Cook time 30 min
Prep time 120 min
Ingredients:
1 tsp yeast2 tsp sugar
2 cups bread flour
1 tsp salt
1/4 cup olive oil
2 onions
1/3 cup walnuts
1 tbsp rosemary
Dive into the rich and aromatic flavors of our Caramelised Onion, Walnut, and Rosemary Focaccia. This Italian bread, characterized by its crisp crust, airy interior, and delightful toppings, will elevate any meal. Perfect for a side dish, a sandwich base, or even on its own, this focaccia combines sweet caramelised onions, earthy walnuts, and fragrant rosemary to create a truly memorable culinary experience.
Instructions:
In a small bowl, combine the yeast with the sugar and 1/4 cup of warm water. Stir lightly and let it sit for about 5-10 minutes, or until it becomes frothy.
In a large mixing bowl, combine the bread flour and salt. Create a well in the center and add the yeast mixture along with 2 tablespoons of the olive oil. Gradually mix everything together, adding small amounts of water as needed, until a dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
While the dough is rising, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring often, for about 15-20 minutes, or until the onions are soft and caramelised. Set aside to cool.
Preheat your oven to 220°C (428°F). Punch down the risen dough and transfer it to a baking sheet lined with parchment paper. Flatten the dough out gently with your fingers to form a rough rectangle or oval shape.
Spread the caramelised onions evenly over the top of the dough. Sprinkle the chopped walnuts and rosemary over the onions. Drizzle the remaining olive oil over the top.
Cover the dough with a damp cloth and let it rise again in a warm place for about 20-30 minutes.
Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and the top is slightly crispy.
Remove the focaccia from the oven and let it cool on a wire rack for a few minutes. Slice and serve warm or at room temperature.
This Caramelised Onion, Walnut, and Rosemary Focaccia is a testament to how simple ingredients can come together to create something extraordinary. Whether you're serving it as a side dish, making a gourmet sandwich, or enjoying it on its own, this focaccia will undoubtedly impress your taste buds and those of your guests. Happy baking!
Caramelised onion, walnut and rosemary focaccia FAQ:
Bake the focaccia in a preheated oven at 220°C (428°F) for 20-25 minutes, or until the edges are golden brown and the top is slightly crispy.
The focaccia is done when it has a golden brown color around the edges and a slightly crispy top. You can also tap the bottom; it should sound hollow when fully baked.
Yes, you can substitute walnuts with other nuts like pecans or almonds, or omit them entirely if you have nut allergies.
Store any leftover focaccia in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and freeze for up to 1 month.
A standard baking sheet (approximately 13x18 inches) works well for this focaccia recipe, but you can also use a large skillet or a similar-sized pan.
Cooking Tips:
- Ensure your yeast is fresh and active; otherwise, the dough may not rise properly.
- Caramelize the onions slowly on low-medium heat for the best flavor. This process can take around 20-25 minutes.
- Let the dough rise in a warm, draft-free area for optimal results. If your kitchen is cool, you can place the dough in a slightly warm oven (turned off).
- Gently press your fingertips into the dough to create the characteristic dimples of focaccia. This will help hold the olive oil and toppings better.
- For an extra burst of flavor, drizzle the focaccia with a touch of high-quality olive oil and a sprinkle of sea salt just before baking.
- Allow the focaccia to cool for a few minutes before cutting into it; this helps to set its texture and flavors.
Nutrition Facts
8 ServingsCalories 220kcal
Protein 7g
Carbohydrates 33g
Fiber 2.46g
Sugar 3.94g
Fat 14g
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