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.