ROSEMARY ONION FOCACCIA

Rosemary Onion Focaccia image

From Thunder Bay, Ontario, Linda Parker confirms, "This bread beefs up any plain dinner. It's great to make on a chilly day because it smells so good and warms the soul."

Provided by Taste of Home

Time 55m

Yield 2 loaves (8 wedges each).

Number Of Ingredients 9

Ingredients

1-1/2 teaspoons active dry yeast
1-1/2 cups warm water (110° to 115°)
2 teaspoons honey
1/2 cup chopped onion
3 tablespoons olive oil, divided
1/2 teaspoon salt
1 tablespoon plus 2 teaspoons minced fresh rosemary, divided
3 to 4 cups all-purpose flour
1/2 teaspoon kosher salt

Steps:

In a large bowl, dissolve yeast in warm water. Stir in the honey; let stand for 5 minutes. Meanwhile, in a nonstick skillet, saute onion in 1 tablespoon oil until tender. Add to yeast mixture. Add the salt, 1 tablespoon rosemary, 1 cup flour and 1 tablespoon oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes. , Turn dough onto a lightly floured surface; divide in half. Pat each portion into a 9-in. circle. Place on a baking sheet lightly coated with cooking spray. Cover and let rise until doubled, about 35 minutes. , Brush with remaining oil; sprinkle with kosher salt and remaining rosemary. Bake at 375° for 25-30 minutes or until lightly browned. Remove from pans to wire racks.

Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.