Onion Focaccia
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
My favorite thing about this onion focaccia is how incredibly quick it comes together. In just under an hour from start to finish, you'll have a golden, aromatic flatbread that tastes like you spent all day in the kitchen. The beauty of focaccia is that it's forgiving and simple, requiring just basic pantry staples and some caramelized onions to shine. I love using fresh rosemary throughout because it's packed with antioxidants and adds such wonderful flavor complexity. Whether you're feeding a crowd or want something special for weeknight dinner, this recipe delivers impressive results without the fuss.
Ella x
Ingredients
- 500 gall-purpose flour
- 320 mlwarm water
- 7 ginstant yeast
- 10 gsalt
- 60 mlolive oil(divided)
- 3large onions(thinly sliced)
- 15 gfresh rosemary(leaves only)
- 3garlic cloves(minced)
- 5 gsea salt flakes(for topping)
- 3 gblack pepper(ground)
Detail level
Instructions
- 1
Mix warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy, then add flour and salt. Stir until a shaggy dough forms.
Tip: The foamy yeast mixture ensures proper fermentation and rise.
- 2
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Add 30ml of olive oil gradually while kneading until fully incorporated.
Tip: The dough should be soft but not sticky; adjust flour or water slightly if needed.
- 3
Place dough in an oiled bowl, cover with a damp cloth, and let rise for 1 hour until doubled in size.
Tip: A warm spot in your kitchen will help the dough rise faster.
- 4
While dough rises, heat the remaining 30ml olive oil in a large pan over medium heat. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until deeply golden and caramelized. Add minced garlic in the last 2 minutes. Season with salt and pepper.
Tip: Low and slow caramelization develops sweet, complex onion flavors—don't rush this step.
- 5
Preheat oven to 220°C. Punch down the risen dough and stretch it into a 30x25cm rectangle on a parchment-lined baking sheet.
Tip: Use your fingertips to gently stretch the dough, working from the center outward.
- 6
Spread the caramelized onions evenly over the dough surface, leaving a small border. Sprinkle with fresh rosemary leaves and sea salt flakes.
Tip: Don't press the onions too firmly—they should sit on top of the dough.
- 7
Bake for 20-25 minutes until the edges are golden brown and the focaccia springs back slightly when lightly touched.
Tip: A golden crust indicates proper baking; if the bottom isn't crispy enough, place the baking sheet on the lowest oven rack for the final few minutes.
- 8
Remove from oven and brush lightly with extra virgin olive oil if desired. Cool for 5 minutes before slicing and serving.
Tip: A light drizzle of quality olive oil after baking adds richness and enhances the rosemary aroma.
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