• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking My Dreams
  • Recipes
  • About Me
  • Work with me
    • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Contact
  • Work with me
  • Subscribe!
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Pizza & Focaccia » Onion Focaccia Bread

    Onion Focaccia Bread

    Published: Sep 26, 2021 by Jessica Montanelli · This post may contain affiliate links.

    Sharing is caring!

    23 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email
    Total time to make this recipe: 3 hours hours
    Jump to Recipe Print Recipe
    stack of focaccia slices

    A soft oily and salty Onion Focaccia bread topped with sweet roasted onions. This is one of the best Focaccia for a snack or quick lunch! It's loved all throughout Italy and if you also love onions, you have to try it!

    slice of focaccia bread with onions

    There's nothing better than a slightly warm Onion Focaccia from the local bakery when you're wandering the streets in Italy. Maybe you only have a few minutes to eat lunch on the go, or maybe it's the afternoon and you're craving a snack before it's dinner time. That's it.

    The most famous Italian Focaccia is from Genova and Bari. The one from Genova is the Classic Focaccia Bread with olive oil and salt we all love, while the one from Bari has tomatoes and olives on it. But in local bakeries in every Italian region, you can find different types of Focaccia, made with different toppings, different yeasts, or even different rising times. Another example is this Potato Focaccia with Rosemary.

    Jump to:
    • What's the difference between Focaccia and Bread?
    • Ingredients
    • How to make Onion Focaccia
    • Other Toppings Ideas
    • FAQ & Tips
    • Related Recipes you might like
    • 📖 RECIPE

    What's the difference between Focaccia and Bread?

    Focaccia is essentially a type of bread, but it's very different from the loaf of bread you consume on a daily basis.

    The dough is actually very similar to pizza and white bread since the base ingredients are always flour, yeast, salt, and water. But Focaccia has a few more that make the difference in flavor: sugar and olive oil, lots of olive oil.

    Sugar gives a dough a tiny bit of sweetness which will balance with the salt flakes on top, while olive oil is both inside the dough and abundantly on top, making the Focaccia super delicious.

    It's also easier to make Focaccia than it is to make bread because you don't have to fold and stretch it every 30 minutes (although you definitely can if you want to try it). But trust me you can get a beautiful and soft Focaccia with minimum effort.

    hand holding a slice of onion focaccia

    Ingredients

    ingredients to make onion focaccia
    • Flour. I usually use all-purpose flour to make Focaccia as it is the easiest to find in our supermarkets. You can also try wholemeal flour or special bread flour, but keep in mind that the end result may vary.
    • Yeast. Instant dry yeast works perfectly to make a soft Focaccia. But feel free to experiment also with fresh yeast or sourdough (the quantities will change though, see this post on how to switch yeasts).
    • Onions. I prefer yellow onions as they are sweet and flavorful, but you can also use white onions, shallots, or red onions for flavor and color variation.
    • Olive Oil. Just like for classic focaccia, olive oil and salt are essential to give the perfect finish on top and give the bread the most flavor. Use only good quality extra-virgin olive oil to top the focaccia.

    How to make Onion Focaccia

    hand mixing focaccia ingredients in a bowl with a fork

    Mix all the ingredients in a bowl with a fork, then knead the dough energetically for at least 10 minutes.

    hands kneading focaccia dough on a wooden board

    This step is important to start developing the gluten and get a stretchier dough that will rise much better and faster.

    Let the dough rest and rise for about 2 hours in a covered bowl in a warm place. I use this handy bowl with a lid (affiliate link). After the rising time, the dough should have doubled in size.

    hands stretching the focaccia dough on a lined baking sheet

    Now you can stretch it on a lined baking sheet, oil it lightly (so it doesn't dry), and let it rise for another 30 minutes.

    hand pouring oil on the focaccia bread before baking

    Finally, top it with the onion slices, drizzle abundant olive oil and coarse salt and bake it for 20 minutes at 200°C/390°F.

    onion focaccia cut up into squares on a baking sheet

    Other Toppings Ideas

    Focaccia can be topped with pretty much anything, but here are some of my favorite toppings:

    • Tomatoes. Who doesn't love roasted tomatoes, and a soft oily Focaccia with roasted tomatoes is just heaven!
    • Olives. I'm not a fan of olives but they're one of the most common Focaccia toppings. Add tomatoes and olives together and you'll have a classic Focaccia Barese.
    • Rosemary. Rosemary is a classic Mediterranean herb that is very present in many Italian recipes and it's a very common bread, saltines, and Focaccia topping.

    FAQ & Tips

    How to make Focaccia super soft?

    The most important factors are yeast and water. It's important to use the correct yeast and the right amount of water. If the dough is too dense, it will have more difficulties rising. While if it's soft and sticky enough, it will grow and have lots of bubbles which will make it soft. Unfortunately, it's difficult to give exact measurements to achieve the perfect dough. SO if the first time you make it it doesn't rise much, next time try to add a little bit more water or try a different yeast.

    How can I serve Focaccia bread?

    Focaccia is usually eaten on its own in Italy, as a late breakfast, quick lunch, or afternoon snack. You can also use it as sandwich bread, slicing it in the middle and filling it with charcuterie and cheese. So delicious!

    Can I add cheese on top?

    Cheese and Onion is one of my favorite toppings, so yeah! At the last minute, once the Onion Focaccia is already baked and golden, add grated cheese on (as much as you like) and let it melt for a minute or two. Serve immediately.

    stack of focaccia slices

    Related Recipes you might like

    • overhead of a basket with italian breadsticks
      "Grissini" Italian Crunchy Breadsticks
    • torta pasqualina spinach and ricotta quiche with a slice on top
      Torta Pasqualina (Italian Easter Spinach and Ricotta Pie)
    • overhead of potato rosemary focaccia bread in the pan
      Soft Potato Rosemary Focaccia Bread
    • plate full of mini flatbreads next to a charcuterie board
      Easy Mini Parmesan Flatbread

    📖 RECIPE

    stack of focaccia slices

    Onion Focaccia Bread

    A soft oily and salty Focaccia with crunchy corners and a very soft center covered with sweet baked onions. Just like the one you can find in Italian bakeries.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Resting Time: 2 hours hours 30 minutes minutes
    Total Time: 3 hours hours
    Servings: 6 people
    Author: Jessica Montanelli

    Ingredients

    • 1 lb All Purpose Flour or Bread Flour
    • 1 package of Instant Yeast
    • 2 teaspoon Sugar
    • Salt
    • Extra-Virgin Olive Oil
    • 1 ¼ cup Warm Water, (40°C / 100°F)
    • 3 Onions, see notes

    Instructions

    • Add the flour in a large bowl and mix it with the instant yeast. Add the 2 teaspoons of sugar, 1 teaspoon of salt and 6 tablespoons of oil.
    • Mix with a fork and slowly add the warm water, a little bit at a time.
    • When the ingredients are mixed, start kneading energetically the dough with your hands for at least 10 minutes.
    • When you have a smooth ball of dough, cover the bowl with a damp cloth or a lid and set it aside in a warm place to rise for about 2 hours.
    • Line a baking sheet with parchment paper and with your hands stretch out the Focaccia dough until you have a nice rectangle with uniform thickness.
    • Drizzle some olive oil and set it in a warm place to rise again for about 30 minutes.
    • Preheat the oven at 200°C / 390°F.
    • Slice the onions in thick slices. The slices should be at least ¼ inch thick (7mm), slices too thin might burn.
    • Then with your fingers punch deep holes all around the surface of the dough, then cover the whole surface with the onions, in an even layer.
    • Drizzle abundantly with oil and sprinkle with coarse salt (as much as you like).
    • Bake for 18-20 minutes or until golden brown.

    Notes

    I used Yellow Onions but you can use the variety you prefer or even a mix. My onions were medium/small size so I used 3. If you have large onions you may need only 1 or 2.
    Focaccia is best eaten the same day. Although the next day, it could be reheated in the microwave to soften again. You can freeze the freshly baked focaccia for up to six months. Thaw in the microwave to have soft and warm focaccia, just like the freshly baked.

    Nutrition

    Calories: 302 kcal | Carbohydrates: 64 g | Protein: 8 g | Fat: 1 g

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Side Dish
    Cuisine: Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!
    « Polpette al Sugo (15-minute Meatballs in Tomato Sauce)
    Pesto Rosso (Sun-dried Tomato Pesto) »

    Sharing is caring!

    23 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Jessica! Born and raised in Siena, Tuscany, I've been immersed in the rich traditions of Italian cuisine my entire life. Through my food blog, I hope to share a slice of Tuscan warmth and the genuine flavors that have been a part of my journey since childhood.

    More about me →

    • jess.cookingmydreams
    • Cooking my Dreams
    • jess.cookingmydreams

    Popular Recipes

    • overhead plate with salmon ravioli in cream sauce
      Ricotta and Smoked Salmon Ravioli
    • black pepper with pici cacio e pepe pasta with a fork
      Pici Cacio e Pepe (Tuscan Pasta with Creamy Cheese and Black Pepper Sauce)
    • baked spinach ricotta cannelloni in a cheesy white sauce.
      Classic Spinach and Ricotta Cannelloni
    • Classic Tuscan Lasagna (with Ragù and Béchamel)
    • stack of frozen mirepoix portions
      Soffritto (Mirepoix): What it is, how to use and how to freeze
    • overhead photo of black plate with pasta
      Pasta with Easy Creamy Eggplant Sauce

    Subscribe and get a Free E-Cookbook

    As Seen In

    Summer Recipes

    • bread and tomatoes on a wooden cutting board
      Classic Tomato Bruschetta
    • campari spritz in a glass next to orange slices and peanuts
      Campari Spritz
    • large bowl with couscous and a spoon, next to a smaller bowl with a portion
      Mediterranean Couscous Salad with Lemon Herb Dressing
    • glasses with strawberry tiramisu surrounded by strawberries.
      Strawberry Tiramisù (with pasteurized eggs)

    Follow me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me
    • Portfolio
    • Cooking Classes

    As an Amazon Associate I earn from qualifying purchases.

    23 shares