My new go to #focaccia toppings!
I use half a yellow onion, and a 8” sprig of rosemary for good coverage on this size focaccia (10×14)
I cut the yellow onion into large wedges before tossing both the onion wedges and rosemary in olive oil.
I use a pair of kitchen shears to cut the rosemary from the sprig.
Cutting the onions thick and tossing in olive oil prevents them from getting too dark when baking. The sweetness from the onions in the final product is SO good and the texture is perfect 👌
Granulated garlic is not garlic powder and it is not garlic salt. It’s its own thing and worth having in the pantry. You only need a tiny amount, about 1/4 – 1/2 a teaspoon or so for this much dough. I just sprinkle it on top before baking.
@maldonsalt is the best salt. It’s thick and flaky. You can’t beat it. I use it as a finishing salt on lots of things I make. The saltiness and slight crunch is amazing.
I love that #focacciabread is having a moment. It’s so easy to make and the final product is fantastic! If you haven’t made one, you really should.
Recipe is in my ebook, page 21
you can get my ebook on my website,
For this size focaccia I use 430g of flour
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