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    You are in: Home / Recipes / Onion Focaccia. Recipe
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    Onion Focaccia.

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    2 hrs 5 mins

    35 mins

    Brian B's Note:

    This delicious multipurpose light bread can be eaten alone or used to make a very yummy Italian Panini! I make it all the time for get togethers or just a great appetizer. Yum!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat over to 400 degrees.
    2. 2
      Cook onion in a sauté pan with a small amount of oil over medium heat until onions are cooked thoroughly but not brown. Transfer to a colander and cool, ensuring all liquid has dripped out.
    3. 3
      Combine yeast, water and sugar in the bowl of the mixer and allow to sit for 5 minutes or until foaming begins. Add all other ingredients (except the onions) along with 2 cups of the bread flour and begin to mix with the dough hook on a medium-low speed, adding more flour as needed until dough forms, is slightly sticky but pulls cleanly from the sides of the bowl. Mix dough for 12 minutes from start to finish.
    4. 4
      Place dough in a large mixing bowl that has been coated with oil and turn dough over so the dough itself has been completely coated with oil. Cover with plastic and store in a warm room temperature place for 1-2 hours or until dough has doubled in size.
    5. 5
      Remove dough from the mixing bowl, place onto a clean work surface and gently roll or press out to a large rectangle approximately 9x14 inches in size. Transfer to an oiled and semolina dusted baking tray and top with the onions, leaving a one-inch border. Bake for 20-30 minutes or until top and bottom are evenly brown. Remove from oven, transfer to a cooling rack and allow to cool to room temperature before cutting. Serve and Enjoy.

    Browse Our Top Flat-Shaped Breads Recipes

    Ratings & Reviews:

    • on October 13, 2007

      35

      This was good, but wasn't quite sure about the way the recipe is written. What does one do with the garlic and shallots? I assumed you meant peeled and chopped? That is what I did, and mixed them into the dough. I think we would have enjoyed it more served warmer than room temp. also.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2007

      55

      I'm so glad I found this recipe this morning. I nor my husband have ever fixed Focaccia, or ever heard of panini before..We gave this a try and were very pleased with the whole thing!Thank you for a wonderful meal. Next time we are gona just make the focaccia, just to see how good it is alone. (That one bite we tried was definately delicious. But as a panini, this has great possibiities!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Onion Focaccia.

    Serving Size: 1 (41 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 102.6
     
    Calories from Fat 12
    12%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 244.4 mg
    10%
    Total Carbohydrate 19.5 g
    6%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.6 g
    6%
    Protein 2.8 g
    5%

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