Rosemary and Onion Focaccia

Nuvita Biscuits

Simple focaccia recipe builds flavor with sliced onion, fresh rosemary, and oregano. Shape the dough for its second rise before guests arrive.

  • 4 tablespoons olive oil, divided, plus more
  • 1 3/4 cups all-purpose flour plus more
  • 1 1/2 teaspoons kosher salt plus more
  • 1 teaspoon sugar
  • 1/2 teaspoon active dry yeast
  • 1/3 cup thinly sliced red onion
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon fresh oregano leaves
  • Freshly ground black pepper


  • Lightly oil a large bowl; set aside. Combine 1 3/4 cups flour, 1 1/2 tsp. salt, sugar, yeast, and 3/4 cup water in a stand mixer fitted with a dough hook. Mix on low speed for 5 minutes. Scrape down sides and bottom of bowl. Increase speed to medium and mix for 6 minutes (dough will be very soft). Form dough into a ball. (Alternatively, vigorously stir ingredients to form a ragged dough. Transfer to a lightly floured work surface. Knead dough, sprinkling with flour by tablespoonfuls as necessary to prevent sticking, until smooth, 4–5 minutes. This will result in a denser bread than mixer method.) Transfer to prepared bowl. Cover; let stand at room temperature for 1 hour. Chill overnight.
  • Brush a large rimmed baking sheet with 2 Tbsp. oil. Stretch and press dough on sheet into a rectangle slightly smaller than the sheet. Brush dough with remaining 2 Tbsp. oil. Cover loosely with plastic wrap; let stand in a warm, draft-free area until dough has almost doubled in size, 1 1/2–2 hours.
  • Preheat oven to 500°. Remove plastic wrap and dimple dough with your fingertips. Scatter onion, rosemary, and oregano over dough; season with salt and pepper. Bake focaccia until golden brown, 10–15 minutes. Let cool to room temperature before slicing.

Recipe Comments

  1. posted by Roflcopter on Feb 4, 2013

    Stationary Hors d’ oevures

    Composed American Cheese Platter
    American Goat Cheese, Aged New York Cheddar and Havarti with Dill,
    Seedless Grapes and Dried Figs,
    Carr Wafers, Focaccia Triangles and Roasted Pita Chips

    Vegetable Arrangements in Votive Cups
    Artichoke, Asparagus and Red Pepper
    Boursin Cheese Dipper

    Fresh Seasonal Fruit Display
    Seasonal Melons and Berries

    Butlered Hors d’ oevures

    Caprese Skewers
    Sweet Tomatoes and Buffalo Mozzarella
    Presented on Bamboo Skewers

    Deviled Eggs
    Topped with Paprika

    Cream of Asparagus Soup
    A Smooth and Silky Puree of Asparagus & Cream,
    Garnished with Steamed Asparagus Spike

    Goat Cheese Tartlets
    Cherry Glen Goat Cheese Mousse
    Topped with Morello Cherry Compote

    Chickpea Fritters
    Infused with Rosemary and Lemon
    Served with Chili Pepper Glaze

    Macaroni and Cheese
    Served on Asian Spoons

    Tapas Stations

    Lamb, Pork and Beef Small Plate Station
    Chef Composed on Petite Plates

    Flat Bread Pizza
    With Prosciutto, Arugula and Apples

    Lamb Meatballs
    House Ground Lamb Combined with a Moroccan Ras El Hanout Curry Blend
    Seared and Braised with a Plum Tomato Glaze

    Chorizo Sausage and Potato Empanadas
    Served with Green Tomato and Vidalia Onion Jam

    Filet Au Poivre
    Served on a Crostini with Blue Cheese

    Poultry Small Plate Station
    Chef Composed on Petite Plates

    Southwestern Style Chicken Eggrolls
    Crispy Egg Rolls Filled with Southwestern Style Chicken,
    Black Beans, Corn and Avocado

    Jamaican Jerk Chicken
    With Cilantro-Lime Sauce

    Chicken Piccata
    Served in Ramekins

    Chicken and Minced Ginger Lettuce Wraps
    Thai-Style Tea-Smoked Chicken
    And Minced Ginger Filled Lettuce Wraps

    Duck Confit
    Served on Yukon Gold Potato Chip

    Seafood and Fish Small Plate Station
    Chef Composed on Petite Plates

    Maryland Blue Crab Cakes
    Made of Pure American Steamed Crab Meat
    Served with a Remoulade

    Barbados Coconut Shrimp
    Fresh Jumbo Shrimp Marinated in Cream of Coconut and Caribbean Spices
    Dusted with Freshly Shredded Coconut
    Sautéed in Peanut Oil until Crispy
    Finished with a Pineapple Rum Glaze

    Scallops Wrapped in Apple-Wood Smoked Bacon
    Tender Diver Sea Scallops Blanketed in Apple Wood Smoked Bacon
    Broiled and Crisp and Deglazed with Red Wine

    Smoked Salmon Maki
    Imported Scottish Smoked Salmon Filled with Australian Candied Ginger,
    Roast Italian Pistachio Nut’s Fresh Chives and Cream Cheese
    Rolled Sushi Style

    Wedding Cake Assortment,
    Presented on a Plate of Raspberry Coulis
    (Six Flavors: Red Velvet/Cream Cheese Frosting,
    Lemon/Lemon Curd/Lemon Buttercream,
    Caramel/Caramel Cream/Dulce De Leche Glaze,
    Hazelnut/Chocolate Ganache,
    Coconut/Coconut Buttercream, and
    Vanilla Cake/Raspberry Preserves/Raspberry Glaze

    Freshly Brewed Coffees and Imported Teas

    Dessert Buffet
    Tahitian Vanilla Bean Ice Cream
    Made in Front of Guests
    Assorted Toppings
    (Caramel Sauce, Hot Fudge,
    Strawberry-Mango Sauce,
    Andes Candies, Reeses Peanut Butter Cups,
    Chocolate Sprinkles, Nuts,
    Whipped Cream, Cherries)

    Premium Beer and Wine Bar
    Amstel Light, Heineken, O’Douls, Four Roses Rosato, Kenwood Yulupa Cabernet Sauvignon,
    Let’s Tango Torrontes, Coke, Diet Coke, Sprite, Gingerale, Juices and Mixers,
    Bottled Spring Water, Sparkling Water, Lemons, Limes, Cherries, Olives & Ice
    Just to clarify:

    Buffet of Appetizers – stationary
    Butlered Hors d’ oevures – passed
    Tapas- passed (in the same way dim sum is passed)

    Also, to further clarify:
    Tapas = *small plates* not full sized meals

    Finally, dessert is butlered (cake choices) and stationary (chef-prepared sundaes)

    Hope this clarifies!


  2. posted by MentallyCryppled on Mar 18, 2013

    and where is from
    do you inherited the knowledge to prepare
    if you want to tell to me
    What is the secret?

  3. posted by Clayton Cottrell on Mar 26, 2013

    1.spring Garlic and Parsley Soup 2. Mango, Coconut, Coriander, Pineapple Consommé 3. Sticky date pudding 4. Focaccia bread: garlic or herb.
    help on any of these meals would be great thanks :) !

Post A Comment

You must be logged in to post a comment.

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Untitled design (1)

    Spaghetti in Butter Sage Sauce

  • Penne ricotta

    Penne Pasta with Brussel Sprouts & Blue Cheese

  • Cheesy Elbow pasta Bake

    Cheesy Elbow Pasta Bake

  • Fragoli Pasta Soup

    Pasta e Fagioli Soup

  • Sausage & Kale Penne

    Sausage & Kale Penne with a Lemon Cream Sauce

Protected with Antivirus