Focaccia Onion-Chimichurri Bread - She's Got The Cooks

Fluffy focaccia with yellow onions and a rosemary chimichurri baked into the dough. This bread will have swinging your hips as you indulge in every bite.

Focaccia is one of my favorite breads to make and one I believe I have mastered. My recipe only takes a few hours and is great for new-experienced bakers alike. If you would like to try my Classic Focaccia you can click here for that recipe- Classic Focaccia Bread

As for this lovely creation I was dreaming of making bread and then I thought about making French onion soup but only had half an onion and thought what can I do to satisfy my cravings here? BOOM! This beauty was born. I have made a chimichurri focaccia in the past and loved it so much, so I pretty much took what I did there and added the onions. So glad I did.

This bread manages to be so savory with a hint of sweetness and just the perfect amount of onion. I have made caramelized onion galettes many times but really wanted the fresh baked onion flavor here and it is just perfect. Plus, it’s a fine line with onions going bitter if they are overcooked and I especially wanted to avoid that.

To say the least I am absolutely over the moon with this bread. It is so fluffy with a perfect crunchy and salty crust. This will definitely get you and Instagram worthy bread that not only looks good but tastes impeccable. To achieve this, you will need lots of good olive oil, coarse cut sea or Kosher salt, yellow onion, and fresh herbs. This bread makes killer sandwhiches too!

Let’s get started!

Ingredients

1 packet rapid rise yeast Make sure the expiration date is good.
1 1/3 cups water at 110°
2 tsp sugar
1/4 cup extra virgin olive – plus LOTS more for drizzling. Excellent quality is best
3 1/2 cups All-purpose flour Plus more for kneading.
3 cloves garlic, minced
3 tsp course flaky sea or kosher salt
½ large yellow onion, slice thin (I use a mandolin)
1 tsp rosemary, minced
1/2 tbsp. parsley, minced
1/4 tsp red pepper flakes
1/2 tsp lemon zest
1/4 cup extra virgin olive oil

Instructions

Prep/cut the garlic and measure out 1/4 cup of olive oil.
The next step is to measure out the water. 1 1/3 cups at 110° You can get it HOT from the faucet or simply pop it into the microwave. Use a thermometer to measure the temperature. If it is too hot, no biggie just let it sit and cool.
If you will be using a standing mixer attach the dough hook. If you will be working by hand, take out a large mixing bowl, and spoon.
Pour the sugar in the bowl or the standing mixer. Add the water, then the yeast packet. Stir to combine.
Let the yeast sit for 10 minutes. It will start to get nice and frothy.
If the yeast does not get frothy the water may not be the correct temp. Try again.
THIS NEXT STEP IS FOR STANDING MIXER USERS, if you are mixing by hand skip to STEP 11.
Now that the yeast is ready to go, turn the mixer on with the dough hook attachment in place on low speed.
Slowly start pouring in the flour and oil. After it is all incorporated bump the speed to med-low.
Let it mix for 5 minutes. If you see the dough is sticking to the bowls sides add a tablespoon or 2 of olive oil to get it to stop from sticking.
HAND MIXING INSTRUCTIONS After the yeast is ready, add the oil into the bowl and mix. Slowly start adding in the flour and mixing as you go. It will get harder and harder. After all the flour is incorporated turn the dough onto a floured surface and knead for 8-10 minutes or until it is completely smooth.
EVERYONE’S NEXT STEP from here out all instructions will be the same whether you used a standing mixer or by hand.
After you have mixed the dough and achieved a smooth texture, form into a ball. It does not have to be perfect.
Sprinkle a small amount of flour on a work surface and place the dough ball down on top.
On the top of the dough we are now going to add the flavor! On top of the dough sprinkle half of the garlic and 1 1/2 tsp of salt.
Fold the dough onto itself and knead until the salt and garlic are mixed in well. About 2 minutes of kneading and the dough is smooth.
Pick up the dough ball and pinch the bottom until it forms a smooth ball. Place on a floured surface.
Now cover with a kitchen towel and let rest for 30 minutes.
While the dough is resting, on a baking sheet we are going to drizzle 2 teaspoons of olive oil and 1/2 teaspoon of salt.
After 30 minutes is up. Turn the dough onto the baking sheet.
With your fingers start to press out onto the pan. Flip over and continue pressing into the pan, getting all the delicious oil and salt on the dough.
Drizzle more oil on the top of one side and rub the dough.
Cover with a tea towel or lightly place a piece of plastic wrap on top
Set a timer for 1 hour and 20 minutes and let the dough do its thing.
When time is up, set the oven to 400°
Let’s mix up the chimichurri. In a small bowl combine the rosemary, parsley, remaining garlic, lemon zest, red pepper flakes, 1/4 tsp salt, and 1/4 cup olive oil.
Slice the onions.
Almost done, hang in there. This part is where we create those beautiful pockets that soak up the chimichurri wonderfulness.
On the pan using all 10 fingers, from one end of the dough start to press up and into the dough. Do not be shy, get in there and make good divets. I like to leave a bit of a crust, but you can press all the way to the edge if you like. You will continue this all over the dough, working from top to bottom and pressing upwards.
Now spread the onions on the dough.
Spoon the chimichurri all over.
Bake for 25-30 minutes. Or until golden.
Cut and ENJOY!