Red Onion Focaccia Bread

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Every Sunday I run the race of the Farmer’s Market so that I can get the heck outta there before they bake the cinnamon rolls. Some days I make it and others not so much so I stand and inhale the smelly smell. The smell of baking bread is divine! Once you realize just how easy it is to make your own, you’ll start to do it quite a bit.

Then you’ll get a little braver and try rolls, english muffins, pitas, and focaccia. Yes, real focaccia with garlic, salt and red onions. You could even add in some rosemary. It’s wonderful for dipping in olive oil but also makes a killer sammich like grilled cheese. So good. As it was baking, The Kid said “Why does it smell like pizza in here?” Because focaccia!

Red Onion Focaccia BreadRed Onion Focaccia Bread

  • 1 envelope active dry yeast (2 1/4 tsp)
  • 2 Tbsp sugar
  • 3/4 cup warm water
  • 2 1/4 cups (270g) all purpose flour
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 1/4 red onion, thinly sliced
  • Garlic powder
  • Coarse salt

Mix the yeast, sugar, and water in a small bowl and stir to combine. Let it sit to activate the yeast for about 5 minutes until foamy. Meanwhile measure the flour, salt, and olive oil in a large bowl. When the yeast is ready, mix into the flour mixture until it begins to come together.

Transfer it to a floured surface and knead until smooth and stretchy for about 5 minutes. You can also use a mixer with a dough hook if you like. Place the dough into a lightly greased bowl, cover and let it rise in a warm area until doubled in size. About 45 minutes.

Preheat your oven to 450 degrees and line a cookie sheet with parchment paper. When the dough has risen, uncover and punch it down. Divide the dough into two pieces and stretch each piece out by hand into approximately a 6 by 16 inch rectangle. Arrange the onion slices on the top and press lightly into the dough.

Let it rise for about 10 minutes while the oven preheats. Lightly spray each loaf with non-stick spray, dust with garlic powder and sprinkle with the coarse salt. Bake at 450 degrees for about 15 minutes until browned. Remove from oven and serve warm with olive oil for dipping.

Makes two loaves of 6 servings each at approximately 103 calories each – 2g protein, 19g carbs, and 2g fats.

See? No lie, homemade focaccia in about an hour. Not just one loaf but TWO! Twice the fun and plenty for dipping and sandwiching. Slurp!

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