Onion Focaccia

My Favourite Breads

Onion Focaccia myfavouritepastime.com_5042_2

My “Favourite Bread Journey” continues. Last time I took a trip to the Tuscan region of Italy and I loved it so much so today I continue the bread journey in Italy. Italy is one of the countries I have on my bucket list, so be warned that I’ve never been there in reality but I’ve certainly made lots of virtual trips there. I hope one day I shall be able to eat the various authentic Focaccia’s that I’ve heard so much about.

Onion Focaccia myfavouritepastime.com_3262_2

Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza dough, but with more leavening agent. It may be topped with herbs or other ingredients, like onions, peppers, olives, fresh tomatoes, sliced tomatoes or eggplant. Once the dough has been rolled and let to rise for about 20 minutes, it’s uncovered, and deep dimples are made all over the surface using fingertips. The bread is allowed to rise for the second time then olive oil is spread over it, as a way to preserve moisture. At this point the herbs or onions or whatever topping is being used is added and the bread is baked in a hot oven for 25-30 minutes. The bread is typically used as a side, pizza base or as sandwich bread. I hope you’ll love this recipe the way we did. We demolished the bread within thirty minutes. I wish you a happy and fun-filled week!

Onion Focaccia

Preparation time: 30 minute + 2 hours resting time; Baking time: 25-30 minutes Makes:10-inch (25cm) bread

Ingredients

  • 350g (12oz, 1½ cups) all-purpose flour
  • 5ml (½ teaspoon) salt
  • 5ml (1 teaspoon) sugar
  • 5ml (1 teaspoon) Fleischmann’s instant yeast
  • 1 tablespoon olive oil
  • 250ml (I cup) warm water
  • 15ml (1 tablespoon) chopped fresh rosemary or 1 teaspoon dried rosemary
  • 15ml (1 tablespoon) finely diced red onion

Ingredients for topping:

  • 30ml (2 tablespoons) olive oil
  • 1 small red onion, thinly, moon sliced
  • A sprig of rosemary
  • 1-2 teaspoons coarse sea salt
  • Coarsely ground black pepper

Instructions

  1. Preheat the oven to 400°F (200°c) ten minutes before using. You’ll need a 12-inch round pizza pan lined with parchment.
  2. Sift the flour, salt, sugar and yeast into a large bowl. Make a well in the centre. Add  the olive oil and water into the well and mix into a soft dough (If too firm, add a few tablespoons of water). Turn onto a lightly floured surface and knead 10 minutes until elastic.
  3. Form the dough into a ball, place in a lightly oiled bowl and cover with cling film (plastic wrap). Leave in a warm place for about 1 hour or until doubled in size.
  4. Knock back the dough, knead in the chopped onions and rosemary and shape into a ball. Cover with a towel and let rest for 5 minutes. Roll into a 10-11-inch round. Cover with oiled cling film or plastic bag and leave to rise in a warm place for 20 minutes. Uncover the focaccia and make deep dimples, all over the surface, using your fingertips. Cover and let rise for another 15-20 minutes or until dough has doubled in bulk.
  5.  Drizzle over the olive oil and sprinkle with the onion, rosemary leaves, sea salt and black pepper. Bake 20-25 minutes or until golden. Turn out on a wire rack to cool slightly. Serve warm.
  6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the Focaccia at 400°F (200°C) for 25 minutes.

myfavouritepastime.com 

Step By Step Photos

Onion Focaccia myfavouritepastime.com_5013

Please always assemble all ingredients before you start

Onion Focaccia myfavouritepastime.com_5015

Sift the flour, salt, sugar and yeast into a large bowl.

Onion Focaccia myfavouritepastime.com_5017

Make a well in the centre. Pour the olive oil and water into the well and mix into a soft dough.

Onion Focaccia myfavouritepastime.com_5020

Turn onto a lightly floured surface and knead 10 minutes until elastic.

Onion Focaccia myfavouritepastime.com_5026

Form into a ball and cover with cling film (plastic wrap) and leave in a warm place for about 1 hour or until doubled in size.

Onion Focaccia myfavouritepastime.com_5028

Knock back, knead in the chopped onions and rosemary

Onion Focaccia myfavouritepastime.com_5030

and shape into a ball. Cover with a towel and let rest for 5 minutes.

Onion Focaccia myfavouritepastime.com_5033

Roll into a 10-11 inch circle. Cover with oiled cling film or plastic bag and leave to rise in a warm place for 20 minutes.

Onion Focaccia myfavouritepastime.com_5035

Uncover the focaccia and make deep dimples, all over the surface, using your fingertips. Cover and let rise for another 15-20 minutes or until dough has doubled in bulk.

Onion Focaccia myfavouritepastime.com_5022

Ingredients for topping

Onion Focaccia myfavouritepastime.com_5037

Meanwhile preheat the oven to 400°F (200°c). Drizzle over the olive oil and sprinkle with the onion, rosemary leaves, sea salt and black pepper.

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Bake 20-25 minutes or until golden. Turn out on a wire rack to cool slightly.

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Serve warm.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

61 thoughts

    1. Hi Dilip.
      Thanks for the feedback. It’s hard to answer you question but there are many possibilities.
      What flour did you use? what yeast did you use? the most probable problem is that the bread did not rise well enough. The rising depends on the amount of yeast used, as well as type of flour and room temperature. If the temperature is low then the bread needs more time to rise. Also, maybe it just needed to cook for a few more minutes as he edges always cook faster than the centre. I hope that helps you figure out what could have happened. Have a wonderful weekend!
      Liz

      Reply

      1. Hi Liz,
        Thanks for the suggestions!
        I use white bread flour and instant yeast (available at Costco). I let the dough sit in yogurt maker to make sure that the temperature is uniform and high enough for the dough to rise.
        I’ll try it out one more time and see how it turns out.
        Happy cooking!
        Dilip

        Reply
  5. Pingback: Onion Focaccia Bread | Veggie Foodie

  6. I really love the color!
    This might sound silly but the focaccia gives me the feeling or romantic and adventurous instead of “homey”.
    😀

    Reply

      1. we are having super rainy week but I am having good times :D.
        I hope you and your family are all well and happy! 😀

        Reply

        1. We are having a super snowy and cold week. How different our corners of the world are. Thanks, Hari. I am enjoying my weekend, already!
          Liz

  9. I love foccacia but I have never tried homemade. Yours looks and sounds yummy. The one I buy is with black olives and onions and I like it a lot.
    As for Italy, I`ve been to Rome long time ago. They had so good pizza on every street corner that it was downright dangerous… 😉

    Reply

    1. I’ve heard of those good pizzas, in every corner, from everybody who has been there. I can’t wait to visit Rome. Next time I make Focaccia, I shall add some olives too. I wish you a pleasant week!
      Liz

      Reply

  11. This looks very familiar, Liz, and I bet it tastes wonderful. Have you ever sliced it and made sandwiches? If not, I highly recommend doing so. If you can press them, like panini, even better. Trust me. 🙂

    Reply

    1. John how can I not trust the indigenous expert? Mine will certainly go into the press. Isn’t that the best? Nice, hot and with some gooey cheese melting away. My tastebuds are awakening. Have a great week, John.
      Liz

      Reply

  25. Your pictures make me salivate! Especially the one where you had punched the holes into the dough – what I’d give to be pulling that out of the oven now!

    Reply

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