| Prep: 2 hours 30 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 6g | 1g | 52g |
| sugars | fibre | protein | salt |
| 5g | 2g | 7g | 1g |
There’s something timeless and comforting about a fresh loaf of bread straight out of the oven, isn’t there? With that in mind, let me introduce you to a favorite recipe of mine – the Bermuda Onion and Rosemary Focaccia. This vegetable-based dish brims with hearty warmth, each bite releasing the soft sweetness of Bermuda onion and the aromatic richness of rosemary into your palate. You can almost taste the Italian countryside where this bread originated, warm under the comforting Mediterranean sun. Now, isn’t that mental journey the stuff dream meals are made of?
A Love Letter to New England
Though not precisely coastal cuisine, this Bermuda Onion and Rosemary Focaccia and I have a history. Growing up in Portland, Maine, my family was no stranger to hearty foods that could fill you up good and hold up against our colder months. This included clam chowder and lobster rolls, of course, but also succulent baked goods like a good focaccia. My recipe for Bermuda Onion and Rosemary Focaccia is my little way of paying homage to my New England roots. It’s not seafood, but taking a bite of this focaccia is like getting a warm hug from home.
The Health Perks
And the recipe not only offers comfort to the soul, but it’s good for the body too! Bermuda onions are a good source of Vitamin C, which helps to boost immune strength, while rosemary has been associated with improved memory and digestion (Healthline). The use of olive oil in this recipe provides a base of healthy unsaturated fats (American Heart Association). If you’re hunting for a delicious carbohydrate fix that’s packed with nutrition, it’s hard to do better than this focaccia.
This Bermuda Onion and Rosemary Focaccia pairs wonderfully with a classic Italian minestrone soup or ratatouille, and leftover slices are perfect for gourmet sandwiches. So why wait? Aid digestion, boost your immune system and enjoy a slice of cozy New England deliciousness with this focaccia. Maybe even share it with your loved ones, the same way my daughters Erin and Samantha love it. Happy cooking!
What You’ll Need
- 1 package (about 2 1/4 teaspoons) active dry yeast
- 1 cup warm water (about 110 degrees Fahrenheit)
- 2 tablespoons sugar
- 3 1/2 cups all-purpose flour
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 Bermuda onion, thinly sliced
- 2 tablespoons fresh rosemary leaves
- Coarse salt (to taste)
- Extra-virgin olive oil (for drizzling)
Method
Step One
In a large bowl, dissolve the yeast in the warm water. Stir in the sugar and let the mixture stand for about 5 minutes, until it becomes frothy.
Step Two
Add the flour, olive oil, and 2 teaspoons of salt to the yeast mixture. Mix it all together until the dough comes together. If the dough is too sticky, you can add a bit more flour.
Step Three
Turn the dough out onto a floured work surface and knead for about 10 minutes, until the dough is smooth and elastic. Put the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Step Four
While the dough is rising, sauté the sliced Bermuda onion in a bit of olive oil until it’s soft and beginning to caramelize. Set it aside to cool.
Step Five
Preheat your oven to 400 degrees Fahrenheit. Punch down the dough to release the air and press it into a lightly greased baking sheet, stretching it to fit. If the dough resists stretching, let it rest for a few minutes to relax the gluten before continuing to stretch it.
Step Six
Brush the dough with extra-virgin olive oil, then sprinkle it with the caramelized onions, rosemary leaves, and coarse salt to taste. Press the toppings lightly into the dough.
Step Seven
Bake the focaccia for about 20-25 minutes, or until it’s golden brown. Remove it from the oven and let it cool on a wire rack before slicing and serving. Enjoy your homemade Bermuda Onion and Rosemary Focaccia!
