Onion Focaccia with an Olive Oil Dough
A golden flat yeast bread topped with thin onion slices and optional rosemary.
This focaccia differs from the rosemary-and-Parmesan loaf elsewhere in the queue: its topping is two onions softened on the bread with olive oil. Make a simple dough from 500 grams of flour, 300 ml warm water and yeast. After its first rise, stretch it into an oiled pan rather than rolling out all the trapped air. Give it a short second rest, press dimples with your fingertips and distribute very thin onion half-rings over the surface. Drizzle with the topping oil and season lightly before baking. The source does not specify an oven temperature or exact bake time, so this card gives a practical 200°C and checks for a golden top, tender onions and cooked center. Add rosemary only if you like.
Recipe card
Onion Focaccia with an Olive Oil Dough
Equipment: Mixing bowl, shallow baking pan, knife
Ingredients
Instructions
Mix and rise
Mix flour, salt, sugar, yeast, warm water and 3 tbsp oil to soft dough; knead and rise covered about 1 hour until puffy.
Pan
Oil a baking pan lightly from topping oil and stretch dough gently into it.
Proof and top
Rest dough 20–30 minutes; dimple with fingers, scatter thin onions and drizzle remaining topping oil.
Bake
Season and bake at 200°C about 25–30 minutes until onions tender and crust golden with cooked center.
Cool
Scatter optional rosemary and rest briefly before cutting.
How to tell when it is ready
Top golden, onions tender and dough baked through underneath.
Tips
- Slice onion thinly.
- Do not deflate dough completely.
- Give a second rise.
- Check base for color.
Troubleshooting
- If dough springs back, let it relax before stretching.
- If onions brown too fast, cover lightly for remaining bake.
Substitutions
- Use similar sweet onions.
- Use plain olive oil for both dough and topping.
Variations
- Add optional rosemary after baking.
- Use red onions for a sweeter topping.
Serving suggestions
- Serve beside soup.
- Use as sandwich bread.
- Offer with a salad.
- Dip in olive oil.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Keep airtight up to 2 days or freeze pieces; rewarm to refresh.
Food safety
Bake onion-covered bread through and cool before storing.
Frequently asked questions
What temperature does the source specify?
It does not give one; this practical version uses 200°C and a visual doneness check.
How should I store onion focaccia with olive oil?
Keep airtight up to 2 days or freeze pieces; rewarm to refresh.
Cut while warm enough for a fragrant onion topping.
More recipes to try
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