Any night of the week, you can serve your family grilled swordfish with teriyaki taste. It just takes a few minutes to prepare.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 – 10×15 inch pan |
Ingredients
- 1 tablespoon honey
- 2 cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon kosher salt
- 1 tablespoon extra-virgin olive oil
- ½ cup diced onion
- 5 cups all-purpose flour, or as needed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh chopped rosemary
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon kosher salt
Instructions
- Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
- Preheat oven to 415 degrees F (215 degrees C).
- Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
- Bake in preheated oven 20 minutes until golden brown.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 987 mg |
| Sugars | 2 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
The best foccacia ever !! On top I use only 1/2 tablespoons of salt and double quantity of cheese :)) Very, very good !
Really good. Skipped the onion but did everything else pretty much as written with just an appropriate sprinkle of kosher salt on top. Great dipped in olive oil with a little sea salt.
I tried it once. Too salty. So perhaps, I did something wrong. I didn’t add the salt topping. Nope. The focaccia itself was too salty.
I’ve been making this for years with very slight alterations. I make a half recipe baked in a 13×9 pan – makes 12 large squares – perfect amount for us. For a half recipe, I reduce the kosher salt in the dough itself to 1 tsp, omit the onion and just season with a little onion and garlic powder. (I do also use bread flour.) I also make the dough in my bread machine, let it rise in the machine for 30″, and then transfer to a very well-oiled dish – generous olive oil in the pan is what gives it that “fried” crispy edge! I top with a little more olive oil, fresh rosemary and garlic salt (omitting the parmesan – just our preference) and let it rise another 30″. Turns out great every time!
I hate cooking with yeast. But I did fine with this recipe.
Turned out really good. Easy to make and quick too!
Out of the ballpark!
People, People, Please Note…The impact the onions have on this bread is not what you would imagine. I was skeptical, too. They actually aren’t strong, and they aren’t crunchy. They leave a wonderful, slightly sweet taste and are virtually undetectable in the texture of the bread. They kinda melt in and provide a great undertone of flavor. That’s what makes this recipe so wonderful. If you omit the onions, you are omitting a huge part of the recipe. Please give it a try as is (except reduce salt on top to about 1 tsp as the recipe submitter said in a review). Have fun with this by adding toppings, etc but don’t omit the onions until you have tried it at least once. It really is wonderful.
Great easy to make Focaccia. I didn’t like the chunks of onion inside the bread. I am going to try caramelizing chopped onion and garlic and put on top the bread next time. I’m looking forward to trying this bread with lots of toppings like tomato, olives, and garlic. I think I will make 2 pans out of 1 recipe because it was a bit more “bready” than Focaccias that I’ve had before. Thanks Michael. Great recipe!!
Thank you! This bread is simple to make with a wonderful taste. The smell is divine and warms the heart!
This recipe is terrific! I meant to get foccacia at the Italian bakery when I was there and totally forgot, but I found this recipe and it seemed easy enough to try. I made it as directed with my only omission being the onions and it came out absolutely GORGEOUS. I used a flaky salt for the top and it was perfectly seasoned, baked and bubbly. Can’t say enough good things about this recipe–thanks, Michael!
9/29/20 – This was my first attempt at foccacia and it went okay. Mine didn’t rise up like the instructions said it would so it was a little dense. Flavor was good and I would definitely try again. I did cut back on salt on the top per other reviews. Fresh rosemary is a must and I added some kalamata olives to mine.
I’ve made this a bunch of times and it’s really fabulous. I’ve done a whole bunch of different toppings, I actually just put macerated peaches, thyme and goat cheese on one half and capers, olives, tomatoes, garlic, onions, peppadew peppers and parmesan on the other. I bake at 425 because my oven doesnt do 415, but same deal. I think honestly I might make the next batch on two cookie sheets because this gets SO fluffy.
Made this exactly as written. Turned out fine but it is one of those breads you need to eat ASAP. If I make again I would make it in a Smaller pan so it is thicker And might last more than one day.
I pulled and chopped some fresh basil to go with the rosemary, also I will make again with fresh garlic in the oil on top.
This is a wonderful recipe. I use it all the time for making hamburger buns (divide dough into 12 pieces). I prefer to put the rosemary directly in the dough, and learned NEVER to add salt to any bread dough until it starts to come together. I don’t measure the oil or salt for finishing – just use whatever looks about right.
mine took a little longer to proof but this was sop good. i mixed some herbs and olives in. it came out perfectly.
My family is from southern Italy and we made this all the time . We called it pizza depending on what we put on top. I have one suggestion, we all loved, we chopped up anchovies and mixed it in with the dough…..of course don’t add as much salt because the anchovies are salty, but it is delicious. Thanks for the memories.
I made this with gluten free flour. Followed the recipe and it turned out great. Now family wants me to make it all the time
My husband and I used to buy this at the local grocery store more than 15 years ago. All of a sudden they quit selling it. So disappointed! We’d found different versions but never quite the same. This was extremely easy to make and took no time to cook. The bread itself is delicious but I sliced a small onion very thin, two small tomatoes thinly sliced, I wanted sliced black olives but he bought diced, a small amount of shredded mozzarella cheese and some parmesan cheese. I didn’t have rosemary but I used a little sweet basil. Anyhow, I love recipes that allow you to add your own special touches. Very, very good!
This bread turned out fantastic! I replaced the onions with minced garlic, and used my stand mixer to “knead” the dough for about 5 minutes on setting “3” using the paddle attachment.