Focaccia With Onions, Rosemary and Feta Cheese

The scent of baking bread has always been a comforting siren song to me, a Proustian trigger that instantly transports me back to my grandmother’s kitchen. I remember standing on a rickety wooden stool, mesmerized as she kneaded dough with her strong, flour-dusted hands. Focaccia, in particular, was a favorite. The aroma of olive oil mingling with herbs and the satisfying golden-brown crust were irresistible. This recipe, inspired by those warm memories, adds a salty, tangy twist with feta and aromatic rosemary, elevating the humble focaccia to something truly special.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 8
• Yield: 1 focaccia
• Dietary Type: Vegetarian

Ingredients

Focaccia

• 2 ½ cups all-purpose flour, divided
• ½ cup whole wheat flour
• 1 (1/4 ounce) package fast rising yeast
• ¾ teaspoon salt
• 1 cup warm water (130F degrees)
• 2 tablespoons olive oil
• 1 ½ teaspoons honey
• 4 large garlic cloves, pressed

Topping

• 1 tablespoon olive oil, divided
• 1 cup thinly sliced onion (red or white)
• ½ cup feta cheese, crumbled
• 3 tablespoons fresh rosemary, chopped

Equipment Needed

• Large bowl
• Measuring cups and spoons
• Lightly floured surface
• Plastic wrap
• Medium skillet
• 11×7 inch baking pan
• Nonstick cooking spray
• Kitchen towel

Instructions

1. In a large bowl, combine 1 cup of the all-purpose flour, the whole wheat flour, yeast, and salt.

2. Stir in the warm water, 2 tablespoons of olive oil, honey, and pressed garlic.

3. Stir in enough of the remaining all-purpose flour to make a soft dough. The dough should be slightly sticky, but manageable.

4. On a lightly floured surface, knead the dough for about 5 minutes, or until it is smooth and elastic. The dough should spring back when gently poked.

5. Cover the dough with plastic wrap and let it rest for about 10 minutes. This allows the gluten to relax, making it easier to work with.

6. While the dough rests, heat 2 teaspoons of the remaining 1 tablespoon of olive oil in a medium skillet over medium heat.

7. Add the thinly sliced onion to the skillet and cook, stirring occasionally, until the onions are soft and translucent. This usually takes about 8-10 minutes. Don’t let them brown too much; you want them to be sweet and tender. Set aside.

8. Lightly spray an 11×7 inch baking pan with nonstick cooking spray. This will prevent the focaccia from sticking to the pan.

9. Pat or roll the dough to fit the pan. Aim for an even thickness across the entire surface.

10. Brush the dough with the remaining 1 teaspoon of olive oil. This will help create a beautifully golden-brown crust.

11. Spread the cooked onions evenly over the dough.

12. Sprinkle the crumbled feta cheese and chopped fresh rosemary over the onions.

13. Cover the pan lightly with a kitchen towel and let it rise in a warm place for about 30 minutes, or until the dough has doubled in size. A warm oven (turned off!) or a sunny spot in your kitchen works well.

14. Bake in a preheated oven at 350F (175C) for 30 minutes, or until the focaccia is puffy and lightly browned. The top should be a lovely golden color, and the bottom should sound hollow when tapped.

Expert Tips & Tricks

• For an extra crispy crust, brush the dough with a mixture of olive oil and a little water before adding the toppings.
• If you want a more intense garlic flavor, you can roast the garlic cloves before pressing them and adding them to the dough.
• Don’t over-knead the dough. Over-kneading can result in a tough focaccia.
• If the dough is too sticky to handle, add a little more flour, one tablespoon at a time, until it becomes manageable.
• To check for doneness, insert a toothpick into the center of the focaccia. If it comes out clean, the focaccia is done.

Serving & Storage Suggestions

This focaccia is best served warm, fresh from the oven. The aroma alone is enough to make mouths water! Cut it into squares and serve as an appetizer, side dish, or even as a base for sandwiches. It pairs perfectly with a simple salad, grilled vegetables, or a hearty soup.

Leftovers can be stored at room temperature in an airtight container for up to 2 days. To keep it longer, store it in the refrigerator for up to 5 days. To reheat, wrap the focaccia in foil and warm it in a 350F (175C) oven for about 10-15 minutes, or until heated through. You can also reheat individual slices in a toaster oven or microwave.

For longer storage, you can freeze the focaccia for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	253.6 kcal	N/A
Calories from Fat	69 g	27%
Total Fat	7.7 g	11%
Saturated Fat	2.2 g	11%
Cholesterol	8.3 mg	2%
Sodium	325.3 mg	13%
Total Carbohydrate	39.4 g	13%
Dietary Fiber	2.4 g	9%
Sugars	2.5 g	N/A
Protein	6.8 g	13%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a gluten-free version, substitute the all-purpose and whole wheat flour with a gluten-free all-purpose flour blend. You may need to add a little extra liquid to achieve the right dough consistency.
• Experiment with different cheeses! Try using goat cheese, Parmesan, or even a sharp cheddar for a different flavor profile.
• Instead of rosemary, try other fresh herbs such as thyme, oregano, or sage.
• Add other vegetables to the topping, such as roasted red peppers, sun-dried tomatoes, or olives.
• For a vegan version, use a vegan feta cheese substitute.
• Spice it up with a pinch of red pepper flakes added to the onion mixture.

FAQs (Frequently Asked Questions)

Q: Can I use active dry yeast instead of fast-rising yeast?

A: Yes, you can. If using active dry yeast, you’ll need to proof it first. Dissolve the yeast in the warm water with the honey and let it stand for 5-10 minutes until it becomes foamy before adding it to the other ingredients.

Q: How can I tell if the dough has risen enough?

A: The dough should have doubled in size and feel light and airy. Gently poke the dough; if the indentation slowly springs back, it’s ready to bake.

Q: My focaccia is browning too quickly. What should I do?

A: Tent the focaccia with aluminum foil to prevent it from browning further while still allowing it to bake through.

Q: Can I make the dough ahead of time?

A: Yes, you can! After kneading the dough, place it in a lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. Let the dough come to room temperature for about 30 minutes before proceeding with the recipe.

Q: What is the best way to reheat focaccia?

A: Wrapping the focaccia in foil and warming it in a 350F (175C) oven for about 10-15 minutes is the best way to retain moisture and prevent it from drying out.

Final Thoughts

This Focaccia with Onions, Rosemary, and Feta Cheese is more than just a recipe; it’s an invitation to create something truly delicious and share it with the people you love. The combination of sweet onions, salty feta, and aromatic rosemary is simply irresistible. So, gather your ingredients, preheat your oven, and prepare to fill your home with the comforting aroma of freshly baked bread. I encourage you to experiment with different toppings and flavors to create your own signature focaccia. And, most importantly, don’t be afraid to get your hands dirty and enjoy the process! I’d love to hear about your creations, so please share your feedback and photos. This focaccia pairs wonderfully with a crisp white wine or a refreshing Aperol spritz. Happy baking!