Rosemary Focaccia with Caramelized Onions and Goat Cheese
30min
1h 35min
4
485
Chef's Note
This recipe demonstrates yeast fermentation in action—notice how the dough doubles during the first rise as the yeast feeds on sugars and produces CO₂. The warm water temperature (105-110°F) is crucial: too cool and fermentation slows dramatically, too hot and you'll kill the yeast. The dimpling technique isn't just decorative; it creates pockets that prevent large air bubbles from forming and helps the focaccia bake evenly. If your kitchen is cold, use the turned-off oven with the light on trick mentioned in the blog post to maintain that ideal 75-85°F rising environment.
Tags
Ingredients
2 1/4 teaspoons instant yeast
1 1/2 cups warm water (105-110°F)
1 teaspoon honey
3 3/4 cups all-purpose flour
2 teaspoons kosher salt
6 tablespoons extra virgin olive oil, divided
2 whole large yellow onions, thinly sliced
2 tablespoons fresh rosemary, chopped
4 ounces goat cheese, crumbled
1 teaspoon flaky sea salt
1/2 teaspoon black pepper
Instructions
- 1
In a large bowl, combine warm water, honey, and instant yeast. Let stand for 5 minutes until foamy—this confirms your yeast is alive and active.
- 2
Add flour and kosher salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Drizzle in 3 tablespoons olive oil and mix until incorporated.
- 3
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The gluten network you're developing will trap the CO₂ produced during fermentation.
- 4
Place dough in an oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm spot (75-85°F) for 60 minutes, or until doubled in size.
- 5
While dough rises, heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 25-30 minutes until deeply caramelized and golden brown. Season with salt and pepper. Set aside to cool.
- 6
Preheat oven to 425°F. Drizzle remaining 1 tablespoon olive oil into a 9x13-inch baking pan.
- 7
Punch down the risen dough to release excess CO₂, then transfer to the prepared pan. Press and stretch the dough to fill the pan evenly. If it resists, let it rest for 5 minutes, then continue stretching.
- 8
Use your fingertips to dimple the entire surface of the dough, creating characteristic focaccia indentations that will hold toppings and olive oil.
- 9
Scatter caramelized onions evenly over the dough, then distribute goat cheese crumbles and chopped rosemary. Drizzle any remaining oil from the onion pan over the top.
- 10
Let the topped focaccia rest for 15 minutes while the oven finishes preheating. This brief final rise allows the yeast to create one last burst of CO₂.
- 11
Sprinkle with flaky sea salt and bake for 25-30 minutes until golden brown and the internal temperature reaches 190°F.
- 12
Remove from oven and let cool in the pan for 10 minutes before slicing into squares. Serve warm or at room temperature.
Nutrition Information (per serving)
485
14g
68g
18g
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