Making focaccia is extremely fun and rewarding. You don’t need to throw the dough in the air like a master pizza maker, nor do you need special skills to shape it in its pan. All you’ll need is to practice your kneading technique, which I personally find a very relaxing thing to do. Indeed, I could knead bread all day long!
The best part is that, as far as homemade yeast breads go, focaccia is a relatively fast one to make. Three hours is all the time it takes from kneading your dough to being able to sink your teeth into a warm slice.
This focaccia is perfect for the fall and winter months, when onions are bountiful and at their sweetest. It’s also a delectable variation on the traditional black olive or rosemary focaccia.
Although this focaccia makes a great accompaniment to any meal, I love to cut it up in smaller pieces and serve it as an hors d’oeuvre or as part of an antipasti. It’s absolutely delightful to nibble on!
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
{ 7 comments… read them below or add one }
This recipe looks fantastic, really great combo of flavours.
I love focaccia and this one, with the roasted onions, looks heavenly!
A good focaccia is always a treat, and balsamic onions add to that! Just gorgeous Viviane!
Oh… thank you Paula!
This is my favourite Italian bread. Yours looks terrific with roasted onions!
Thank you Angie!
We love bread and onions. Looks really tasty Viviane!
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