A delicious crispy focaccia bread with a topping of the tastiest flavors: caramelized red onion, garlic butter and fresh herbs. A delicious recipe.
We always serve bread at the BBQ. Often a baguette whether or not filled with herb butter. An onion bread or Turkish bread is also often placed here. With all kinds of tasty flavorings such as garlic butter, herb butter or a delicious pesto. But what if your bread is already so tasty that it is no longer necessary?
Focaccia with a delicious
So for the American style BBQ I made this delicious focaccia topping with caramelized red onion, garlic butter and a heap of fresh herbs. And with that, this bread needs nothing more. No pesto, no herb butter or dippers. It is so delicious that you can eat it straight away.
There is a slight disadvantage to this bread. It is actually quite fast. So make sure you make enough and everything will be fine!
It's a good taste!
Recipe Focaccia with caramelized red onion and
Focaccia with caramelized red onion and garlic butter
- ½ tablespoon honey
- 2 teaspoons dry yeast
- 600 grams flour
- 1½ teaspoon salt
- 1 teaspoon garlic powder
- 3 tablespoons olive oil extra vierge
- 60 grams butter room temperature
- 210 ml lukewarm water
- ½ tablespoon olive oil
- 1 red onion in rings
- 4 tablespoons butter room temperature
- 2 cloves garlic chopped finely
- ½ teaspoon sea salt
- 15 grams fresh herbs such as dill, basil, oregano, thyme and chives, finely chopped
- ½ teaspoon sea salt flakes
Caramelized red onion
- Melt 1 tablespoon butter with ½ tablespoon olive oil in a frying pan.
- Add the onions and ¼ teaspoon of salt and stir-fry over low heat until they are translucent and the onions are slightly caramelized. (This takes approximately 15 minutes)
- In a small bowl, mix the yeast, honey and water.
- Let stand for 5 minutes and check whether bubbles have formed on the surface. (if so the yeast still works well. If you don't see any bubbles, you must use a new packet of yeast).
- Mix the flour, garlic powder, 3 tablespoons of olive oil and the yeast mixture and knead well for about 5 minutes.
- Then add the salt to the dough and knead for another 5 to 10 minutes until the dough feels soft and elastic. If the dough is too sticky, add some extra flour.
- Grease a bowl and put the dough in it. Turn once and cover the bowl with a slightly damp tea towel topped with a plastic foil.
- Let the dough rise for 1 hour in a warm place or until the dough has doubled in size.
- Remove the dough from the bowl and press the air out of the dough.
- Press the dough flat and form a rectangle of the dough that is approximately 20 cm wide and 10 cm long.
- Cover a baking sheet with baking paper.
- Sprinkle the baking paper with some flour and place the dough on top.
- Press holes in the dough with your fingers (not through the dough, about ⅔ deep).
- Put the slightly damp tea towel and plastic foil back on the dough.
- Leave to rest for 30 minutes.
- In the meanwhile preheat the oven to 230 degrees Celsius.
- Bake the bread for 15 minutes after the rest. You can check if the bread is done by removing the bread from the oven and beating on the bottom. If the dough sounds hollow then it is done (otherwise bake for another 5 minutes extra and check again)
- Mix the butter with the garlic and the salt and brush the top of the hot focaccia with the garlic butter.
- Spread the herbs, sea salt flakes and caramelized onions over the top of the bread.
- frying pan
- Tea towel, slightly moist
- plastic foil
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- Baking tray
- Baking paper