Onion Focaccia

My Favourite Breads

Onion Focaccia myfavouritepastime.com_5042_2My “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_2Focaccia 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!

  • Ingredients 
  • 350g (12oz) 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
  • 15ml (1 tablespoon) finely diced red onion

Onion Focaccia myfavouritepastime.com_5013Please always assemble all ingredients before you start

Onion Focaccia myfavouritepastime.com_5015Sift the flour, salt, sugar and yeast into a large bowl.

Onion Focaccia myfavouritepastime.com_5017Make a well in the centre. Pour the olive oil and water into the well and mix into a soft dough.

Onion Focaccia myfavouritepastime.com_5020Turn onto a lightly floured surface and knead 10 minutes until elastic.

Onion Focaccia myfavouritepastime.com_5026Form 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_5028Knock back, knead in the chopped onions and rosemary

Onion Focaccia myfavouritepastime.com_5030and shape into a ball. Cover with a towel and let rest for 5 minutes.

Onion Focaccia myfavouritepastime.com_5033Roll 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_5035Uncover 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.

  • 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

Onion Focaccia myfavouritepastime.com_5022Ingredients for topping

Onion Focaccia myfavouritepastime.com_5037Meanwhile 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.

Onion Focaccia myfavouritepastime.com_3262Bake 20-25 minutes or until golden. Turn out on a wire rack to cool slightly.

Onion Focaccia myfavouritepastime.com_5044Serve warm.

Onion Focaccia

Preparation time: 30 minute + 2 hours resting time; Baking time: 25-30 minutes Makes: 8 slices

Ingredients

  • 350g (12oz) 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
  • 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. Sift the flour, salt, sugar and yeast into a large bowl. Make a well in the centre. Pour the olive oil and water into the well and mix into a soft dough. Turn onto a lightly floured surface and knead 10 minutes until elastic.
  2. 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.
  3. Knock back, 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 circle. 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.
  4. 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. Bake 20-25 minutes or until golden. Turn out on a wire rack to cool slightly. Serve warm.

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.
  2. I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you 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. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.

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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

      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

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

        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

  2. 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… 😉

    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

  3. 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. 🙂

    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

  4. 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!

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