Best 8 Onion And Rosemary Focaccia Wedges Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Searching for an easy-to-make appetizer or snack that's both flavorful and visually appealing? Look no further than onion and rosemary focaccia wedges! This delicious treat is a perfect blend of savory and aromatic flavors, thanks to the caramelized onions and fragrant rosemary. Whether you're hosting a party, preparing a light meal, or simply craving a satisfying snack, these focaccia wedges are the perfect choice. With just a few simple ingredients and a touch of culinary creativity, you can easily create these golden-brown wedges that are sure to become a favorite in your kitchen. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the perfect onion and rosemary focaccia wedges.

Let's cook with our recipes!

ONION AND ROSEMARY FOCACCIA WEDGES



Onion and Rosemary Focaccia Wedges image

Bake these herbed onion focaccias for a delicious Italian-style side dish that's ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Yield 6

Number Of Ingredients 8

Olive oil-flavored cooking spray
1 can (10 ounces) refrigerated pizza crust dough
3 cloves garlic, finely chopped
1/2 teaspoon dried rosemary leaves, crumbled
1 large sweet onion (Bermuda, Maui, Spanish or Vidalia), thinly sliced and separated into rings
3/4 cup grated Parmesan cheese
Cooking spray, if desired
1/4 teaspoon salt, if desired

Steps:

  • Heat oven 400°. Spray cookie sheet with cooking spray. Roll or pat pizza dough into 13x9-inch rectangle on cookie sheet. Sprinkle with garlic and rosemary. Arrange onion rings evenly over dough. Sprinkle with cheese.
  • Bake about 12 minutes or until cheese just begins to brown. Lightly spray focaccia with cooking spray; sprinkle with salt. Cut into 6 wedges. Serve immediately.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 10 mg, Fiber 1 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg

ROSEMARY ONION FOCACCIA



Rosemary Onion Focaccia image

From Thunder Bay, Ontario, Linda Parker confirms, "This bread beefs up any plain dinner. It's great to make on a chilly day because it smells so good and warms the soul."

Provided by Taste of Home

Time 55m

Yield 2 loaves (8 wedges each).

Number Of Ingredients 9

1-1/2 teaspoons active dry yeast
1-1/2 cups warm water (110° to 115°)
2 teaspoons honey
1/2 cup chopped onion
3 tablespoons olive oil, divided
1/2 teaspoon salt
1 tablespoon plus 2 teaspoons minced fresh rosemary, divided
3 to 4 cups all-purpose flour
1/2 teaspoon kosher salt

Steps:

  • In a large bowl, dissolve yeast in warm water. Stir in the honey; let stand for 5 minutes. Meanwhile, in a nonstick skillet, saute onion in 1 tablespoon oil until tender. Add to yeast mixture. Add the salt, 1 tablespoon rosemary, 1 cup flour and 1 tablespoon oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes. , Turn dough onto a lightly floured surface; divide in half. Pat each portion into a 9-in. circle. Place on a baking sheet lightly coated with cooking spray. Cover and let rise until doubled, about 35 minutes. , Brush with remaining oil; sprinkle with kosher salt and remaining rosemary. Bake at 375° for 25-30 minutes or until lightly browned. Remove from pans to wire racks.

Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

RED ONION & ROSEMARY FOCACCIA



Red onion & rosemary focaccia image

This rustic red onion & rosemary focaccia makes a great partner to salads and antipasti

Provided by Barney Desmazery

Time 2h

Yield 8 squares

Number Of Ingredients 5

1batch white bread dough (see 'Goes well with' recipe below)
5 tbsp olive oil
2 large red onions , sliced
handful rosemary sprigs
1 tsp sea salt flakes

Steps:

  • Make the basic dough, adding 2 tbsp olive oil and only a pinch of salt. While the dough is rising, cook onions in 1 tbsp olive oil for 5 mins until soft, then set aside.
  • When the dough has risen, knock it back and stretch it to fit an oiled Swiss roll tin about 25 x 35cm. Leave the dough to prove for about 20 mins.
  • Heat oven to 200C/fan 180C/gas 6. Spread the onions over the dough and scatter with the rosemary. Press your fingers into the dough to make dimples, drizzle the remaining oil over and scatter over the salt, then bake for 30 mins until golden. Leave to cool, then serve cut or torn into squares.

Nutrition Facts : Calories 297 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Protein 8 grams protein, Sodium 1.13 milligram of sodium

ONION AND ROSEMARY FOCACCIA (NO-KNEAD)



Onion and Rosemary Focaccia (No-Knead) image

NOTE: The following are the baking instruction to be used to make focaccia with Recipe #387518. The ultimate Tuscan hor d'oeuvre or serve with soup, salad or pasta. The key to sucess is to go light on the onions; If you completely cover the surface with onions the focaccia will not brown properly.

Provided by Galley Wench

Categories     Breads

Time 40m

Yield 1 1-pound loaf

Number Of Ingredients 7

16 ounces refrigerated bread dough (see Recicpe #387518)
1 small sweet onion, sliced thinly
2 tablespoons extra virgin olive oil, plus 1 teaspoon for drizzling
1 teaspoon garlic, minced
1/4 teaspoon dried rosemary leaves (or 1 1/2 teaspoons fresh)
coarse salt & fresh ground pepper
olive oil or parchment paper, for pan

Steps:

  • Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
  • Twenty minutes before baking place an empty broilter tray or cast iron skillet on the bottom shelf of the oven.
  • Preheat the oven to 425 degrees.
  • Line a cookie sheet with parchment paper (or silicon mat), or grease with olive oil; set aside.
  • Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
  • With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
  • With a minimal amount of flour, flatten the dough into a 1/2 to 3/4 inch round, using your hands or a rolling pin.
  • Place dough on the prepared cookie sheet.
  • Saute the onions in 2 tablespoons olive oil until soft, but not browned.
  • Mix in minced garlic.
  • Sparingly scatter the onions over the surface of the dough. You should be able to easily see the dough's surface.
  • Sprinkle with rosemary, coarse salt, and freshly ground black pepper.
  • Lightly drizzle olive oil over the surface, approximately 1 teaspoon.
  • Set dough aside for 20 minutes to rest.
  • Place the focaccia on the center rack of the oven.
  • Pour 1 cup of hot tap water into broiler tray or cast iron skillet and quickly close the door.
  • Bake for 25 minutes or until the crust is golden brown, watching carefully that the onions do not burn.
  • Cut into wedges and serve warm.

OLIVE, ROSEMARY, AND ONION FOCACCIA



Olive, Rosemary, and Onion Focaccia image

Categories     Bread     Olive     Onion     Side     Bake     Rosemary     Gourmet

Number Of Ingredients 9

a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1 teaspoon sugar
4 1/2 to 5 cups all-purpose flour
1 1/4 teaspoons salt
3 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary leaves plus whole rosemary leaves
1/4 cup minced onion
1/2 pound Kalamata, Niçoise, or green Greek olives or a combination, pitted and cut into slivers (about 1 cup)
1 1/2 teaspoons coarse salt, or to taste

Steps:

  • In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and 1 3/4 cups lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy. Stir in 4 1/2 cups of the flour, the salt, and 2 tablespoons of the oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes. Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk. Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in advance and kept covered and chilled.
  • Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.

GARLIC ONION FOCACCIA



Garlic Onion Focaccia image

I use my bread machine to prepare the dough for this savory Italian flat bread. It's a great addition to any meal. At times, I make it for myself as a main-dish "pizza". -Cindy Cameron Omaha, Nebraska

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 11

1 cup water (70° to 80°)
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
3 cups bread flour
1-1/2 teaspoons active dry yeast
2 large onions, thinly sliced
2 garlic cloves, minced
3 tablespoons butter
1 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • In a bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto floured surface. Roll into 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray. Cover; let rise in a warm place until doubled, about 30 minutes., In a large skillet, cook onions and garlic in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., With the end of a wooden spoon handle, make indentations in dough at 1-in. intervals. Top with onion mixture and sprinkle with cheese. Bake at 400° for 15-20 minutes or until golden brown. Remove to a wire rack. Cut into wedges and serve warm.

Nutrition Facts : Calories 186 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 270mg sodium, Carbohydrate 25g carbohydrate, Fiber 1g fiber), Protein 7g protein.

ONION AND ROSEMARY FOCACCIA WEDGES



Onion and Rosemary Focaccia Wedges image

Number Of Ingredients 8

olive oil - flavored cooking spray
1 can (10 ounces) refrigerated pizza crust dough
3 cloves garlic, finely chopped
1/2 teaspoon dried rosemary leaves, crumbled
1 large sweet onion (Bermuda, Maui, Spanish or Vidalia), thinly sliced and separated into rings
3/4 cup grated Parmesan cheese
cooking spray, if desired
1/4 teaspoon salt, if desired

Steps:

  • 1. Heat oven to 400°. Spray cookie sheet with cooking spray. Roll or pat pizza dough into 13 x 9-inch rectangle on cookie sheet. Sprinkle with garlic and rosemary. Arrange onion rings evenly over dough. Sprinkle with cheese.2. Bake about 12 minutes or until cheese just begins to brown. Lightly spray focaccia with cooking spray sprinkle with salt. Cut into 6 wedges. Serve immediately.FOOD for THOUGHTIf foods taste bland to you and you need a flavor boost, this snack made with garlic and onions just may do the trick. If you're not fond of the flavor of rosemary, substitute fresh or dried basil in its place."Remembering the myth about garlic warding off vampires and evil spirits, I figured I had nothing to lose by adding garlic to my diet to ward off the cancer! It made me chuckle when I decided to call in all the help I could get to fight the cancer-even garlic!" -Catherine H.NUTRITION FACTS: High in calcium low fiber1 Wedge: Calories 200 (Calories from Fat 55) Fat 6g (Saturated 3g) Cholesterol 10mg Sodium 440mg Potassium 100mg Carbohydrate 28g (Dietary Fiber 1g) Protein 9g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 18% Iron 10% Folic Acid 12% Magnesium 4% DIET EXCHANGES: 2 Starch, ½ High-Fat MeatHelpful For These Side Effects: (n)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ROSEMARY AND RED ONION FOCACCIA



Rosemary and Red Onion Focaccia image

Focaccia provides such a tasty and fragrant reminder that great rewards are worth the wait! These crusty little loaves have an aroma that can instantly produce a dozen new friends...holding plates. And the flavor? Savory and delicate, with a punch of herbs in every bite.

Provided by spicyperspective

Categories     Yeast Breads

Time 4h30m

Yield 10-12 serving(s)

Number Of Ingredients 11

1/4 cup lukewarm water
2 teaspoons dry active yeast (1 packet)
1 teaspoon honey
1 1/2 cups cold water
zest of one lemon
3 tablespoons olive oil
1 1/2 teaspoons salt
2 1/2 tablespoons chopped fresh rosemary
3 tablespoons chopped red onions
4 cups all-purpose flour
salt and pepper

Steps:

  • Pour the warm water and honey into the bowl of your electric mixer with a paddle attachment. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so.
  • Then add the cold water, lemon zest, 2 Tb. oil, salt, rosemary and onions. Turn the mixer on low and slowly add the flour.
  • Once all the flour is in the bowl, switch the paddle to the bread hook attachment. "Knead" on low for about 10 minutes.
  • Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
  • Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans. As you press to dough to the edges, don't be afraid to let your fingers puncture the dough-this will created the bumpy, rustic texture of traditional focaccia.
  • Cover both pans with a clean, damp towel. Allow the dough to rise again for another 2 hours. Preheat the oven to 400* F.
  • Before baking use the remaining tablespoon of oil and brush the tops of the loaves. Sprinkle with salt and pepper and decorate with thin onion slices, if you like.
  • Bake for 25-30 minutes, until the tops are golden-brown. Turn out the bread loaves and ENJOY!

Tips:

  • For a crispier crust, bake the focaccia at a higher temperature for a shorter amount of time.
  • If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
  • You can also add other toppings to your focaccia, such as grated Parmesan cheese, chopped olives, or sun-dried tomatoes.
  • Focaccia is best served warm, but it can also be eaten at room temperature.
  • Store leftover focaccia in an airtight container at room temperature for up to 3 days.

Conclusion:

Onion and rosemary focaccia is a delicious and versatile bread that can be enjoyed on its own or with a variety of toppings. It's perfect for a quick and easy snack or meal, and it's also a great way to use up leftover onions and rosemary. So next time you're looking for a tasty and satisfying bread, give this onion and rosemary focaccia recipe a try.

Related Topics