Saffron, Rosemary, Onion and Garlic Focaccia Recipe
I have been off baking (in fact even cooking!!) for past few weeks. At least I did cook simple meals day to day but baking was something I have ignored for last 3-4 weeks! Its the max I have ever been without baking. It all started with a mini vacation and after eating out so much, we were like enough is enough! We craved for simple foods - like lemon rice, Tamarind rice, lentil/Legumesalads, Upma, dals etc..If you notice they all are simple to put together and do not consume much time/effort from me either.
Saffron, Rosemary, Onion and Garlic Focaccia Recipe
It is at these times that I am thankful for all those thoughtful drafts I saved for myself thinking I wouldn't use them that soon! Hah! The jokes on me for sure! I have used almost all my drafts and soon there is going to be a famine in my drafts section if I don't start "cooking" something soon! Too much of work and work deadlines have just kept me away from tinkering too much in the kitchen. Anyways talking about which, I was really worried (in fact even my husband for that matter) that I was not baking! Of all the reactions that my husband could have found about me, he says -"Hey, you don't seem to be baking? What happened? Are you not feeling well?!".!!!!!! All this "concern" worried me too and I wanted to really get back into the groove. I have had this recipe which I had been wanting to make for last one year, but just kept pushing it away for some reason or the other. I took it now and thought that this might bring back my Baking Mojo . And it sure did! Saffron, Rosemary, Onion and Garlic Focaccia Recipe This Saffron Focaccia is downright simple which I made from Low Fat Baking Book. The topping of red onions, olives, rosemary and garlic is HEAVEN! Especially whilst baking, the aroma that wafts and fills the house is enticing enough to induce hunger in a full stomach! Since it did not take that much time, I was free to continue working on the side towards my other deadlines. The deep yellow thanks to saffron with tinges of red, roasted garlic and onions on top along with chewy black olives with rosemary dotting in the middle are such an intoxicating combination. And yes! You don't have to take my word for it. Make it, you will come back and say, "It is indeed" :)
  • Cook time:
  • Prep time:
  • Serves: 3 people
  • Yields: Makes 10 servings
  • 2 cups all purpose flour (maida) or Bread flour
  • 1/2 tsp salt
  • 2/3 cup boiling water ** (I used 3/4 cups +2 tbsp)
  • pinch of saffron threads
  • 1 tsp rapid-rise yeast
  • 1 tbsp olive oil
    For the topping
  • 2 garlic cloves, thinly sliced (or more if you like)
  • 1 red onion, cut into thin wedges
  • rosemary sprigs
  • 12 black olives, pitted and chopped
  • 1 tbsp olive oil
** Though the original recipe called for 2/3 cup of water, it was not sufficient for me to knead the dough (it was still v dry) into a pliable consistency. I had to use 3/4 cups and couple of tbsp. Its better you take some extra water and use as per needed. It could be cos of the quality of the flour.
1. Infuse the saffron in the boiling water. Let it sit until cooled to lukewarm (same recommended by your rapid rise yeast packet)
2. Place the flour, salt, yeast and olive oil together in a bowl. If you have a food processor use that.
3. Turn on the processor and gradually add the saffron and its liquid until the dough forms into a ball. Otherwise if you don't have one like me, just pour the liquid slowly  in the middle of the dough (after making a hole in the center).
4. Mix them well with your hand into a pliable dough
5. Transfer to a floured board and knead it for few more minutes - approx 10-15 min.
6. Place it in a lightly greased bowl,
7. cover and let it rise for 30-40 minutes (depending on the climate you enjoy), until doubled in size.
8. Punch down the risen dough on a floured surface and roll it out into an oval shape 1/2 inch thick.
9. PLace on a lightly greased baking sheet and let rise for 20-30 minutes.
10. Preheat oven to 400F. Use your fingers to press small indentations in the dough and coat it v lightly with olive oil.
11. Cover with topping ingredients
12. and bake for 15-20 minutes or until the focaccia sounds hollow when tapped on the bottom.
Cool and Serve. We enjoyed these yummy slices with lemon spaghetti! Carb heaven for sure ;) Saffron, Rosemary, Onion and Garlic Focaccia Recipe

Recipe Reference

minimally adapted from low fat baking

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2 Member Reviews

By Aathira on Jul 27, 2012

I made it with just Onions and Rosemarry... I forgot the garlic and didn't have any olives handy.

By Dhanashree on Jul 6, 2010

well i used same amount of dried yeast dissolved in sugar and hot saffron water as prescribed on the packet but the dough just didnt increase in size at all so the volume of the dough was same as it was when i started, also i did not get rosemary so instead i substituted it with oregano, bit of changes in the original recipe but all in all it turned out well... can u tell me why the dough does not rise even if i added yeast to it ? and can we use baking powder instead?   coz i dont know anything abt baking at all....


By Sonal on Sep 7, 2014

Should the oven be heated both top and bottom or only top or bottom?

By Back for the new year | Live Blissful on Jan 4, 2014

[...] I would prefer to just make the Foccacia next time, which was just as good. I got the recipe from here. I didn’t have any Saffron, but other then that I stuck to the recipe. It was probably the [...]

By Swetha on Nov 19, 2013

Can yeast be replaced with nutritional yeast?

By Veera on Aug 30, 2012

Hey there! Ive been letting this rest for about 30 minutes yet but it hasn't risen at all! I used active dry yeast and dissolved it in the saffron water and then kneaded it for about 15 minutes. Then I heated up my micro a bit and put it in for 5 mins but still no change.. Any idea where I could've gone wrong?? Could I have over kneaded it??

That means your Yeast is probably dead. Kneading did not do it - either your water was too hot or it was too cold (and did not activate the yeast). Since you used Active instead of Instant, you would need to "awaken" the yeast first in water before adding it to the flour. --DK

By nyginko on Mar 2, 2011

DK I hope to make this rosemary-garlic-onion-saffron focaccia soon! The comment from a reader about the carbs struck a note for me. My "research" watching the nutritional data on packaged organic whole grains, legumes, and seeds, showed that the ratio of fiber and protein to calories was a very very good one. Better than other foods. This brought into question the use of so much nutritional "supplements" with low carb vegetables? Opened my eyes wide. [btw I am looking at the nutritional data on Shiloah Farms and Arrowhead Mills packaging.] I am intending to make this focaccia with an org. whole grain flour from Arrowhead Mills.

By Dhanashree on Jul 11, 2010

can u tell me why the dough does not rise even if i added yeast to it ? and can we use baking powder instead? coz i dont know anything abt baking at all....

There can be multiple reasons for the same. 1) Your yeast was not old/past expiry date. You need live yeast. 2) The yeast got killed because you added hot water instead of lukewarm. Your Yeast packet will come with instructions specifying what is the temperature you should use for kickstarting the yeast. If you water was either below or above that temperature, it would have killed or not kickstarted your yeast. 3) Your proofing temperature might have been too cold for the dough to rise. The ideal temperature would be around 70F for the rise. if you like in cold areas or in places where there isnt any humidity, then preheating the oven slightly (and then switching it off) would create an ideal environment to proof your yeast. Or you can simply switch on the Oven light and let the dough sit inside the oven without preheating the oven. The heat from the light will also suffice. Hope this helps :)

By chitwan on Apr 1, 2010

Hey Dhivya,tried the bread and it turned out really tasty. Thanks for sharing the recipe.

By chitwan on Mar 31, 2010

Hey Dhivya, I tried this bread the other day and it turned out amazing... I just loved it. Thanks for sharing the recipe.

By Indhu on Mar 25, 2010

love the dimples on the focaccia :) carb heaven is an apt word for this DK!

By Deepa G Joshi on Mar 25, 2010 the clicks..

By Mallika on Mar 25, 2010

Oh wow! Coming here for the first time... I assume! This looks very good. Saffron in bread is new, but surely inviting ;) Good clicks too.

By Kurt on Mar 25, 2010

The more red onions the better. Beautiful focaccia. Bet it was yummy too.

By Divya on Mar 24, 2010

It is HEAVEN for sure..:).Can I substitute rapid yeast for active dry yeast[coz that's what I have]??

Oh yes you sure can Divs. Just substitute Active yeast measure for measure but dissolve it in the saffron mixture first. Let it sit for abt 5 minutes until bubbly and then add it to the rest of the ingredients. Make sure you let the Focaccia rise more than once (that will be thrice for this recipe since I already rise it twice). Hope this helps :) --DK

By pinky on Mar 24, 2010

thanks...bookmarked :wink:

By Madhuri on Mar 24, 2010

Wow, this sounds really easy-peasy Dhivs. Or maybe its you who makes it sound so! Bookmarked! :wink:

By Sailaja Damodaran on Mar 24, 2010

Mouthwatering..............nice click

By Mythili on Mar 24, 2010

Weak in the knees! Drooooll!