Focaccia Recipe

There are so many different breads out there, but one of my favorites has to be focaccia. Why? Because there are so many different ways of making it! So many different flavors and one simple base recipe.

Here’s a couple of examples of what kind focaccia flavors you can make:

  • Basil and Cherry Tomatoes
  • Thyme
  • Rosemary
  • Potato
  • Caramelized Onion (one of my favorites)
  • Oregano

Use your imagination and play around with the flavors.

Now let me tell you how to make this beautiful focaccia at home. This time I made caramelized onion focaccia.

Ingredients:

  • 500 g of strong flour (all-purpose will work too)
  • 325 ml of water warm (not hot) water
  • 7 g of dried yeast
  • a generous pinch of salt
  • onions to caramelize (optional)

Preparation:

First mix dried yeast with water and let it sit for around a minute. After a minute in a mixing bowl combine flour with a generous pinch of salt and them mix everything together (flour and water with yeast). Mix everything with a spoon until lumpy mass is formed and then start using your hands to knead the dough. Knead the dough until it becomes smooth and doesn’t stick to your hands anymore.

Tip: At first the dough might feel a little wet, but work with it and it will come together and become smooth. Do not add much more flour as it may result in tougher bread.

Once your dough becomes smooth, form a ball and put it back into a mixing bowl. Cover with a damp kitchen cloth and let it proof for around 45 minutes.

While the dough is proofing, caramelize the onions. Slice the onions (julienne) and drop it in the pre-heated pan with some oil. Cook it until it caramelizes lightly. Then take it off the heat and let it cool down.

After 45 minutes your dough should be doubled in size. Take it out and put it in the oiled-up baking pan (I used a skillet). Put some olive oil on top of the dough and start pressing it with your fingers to make it thinner and to create many small pockets in the dough (do not be afraid to go deep with your fingers).

In this picture I was just evening the bread out. This is the stage where you start using your fingers to make the pockets.

Add the caramelized onion on top (try to push it in the dough a little bit). Cover the dough with a damp kitchen cloth again and let it proof for another 45 minutes.

Pre-heat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.

After 45 minutes your dough should have doubled in size again.

Add a generous pinch of kosher salt on top and bake it for 20-25 minutes with no fan until it builds a beautiful golden brown crust.

Tip no. 2: If you use a skillet, make sure it is oven-safe.

After it’s baked, take it out and drizzle it generously with extra virgin olive oil. Let it sit for at least 20 minutes before cutting into it.

Tip no. 3: Let focaccia cool down completely before wrapping it into a cling film, baking paper or aluminum foil.

And there you have it. Beautiful caramelized onion focaccia bread.

Leave a comment below, what kind of focaccia bread flavors you like. I can’t wait to hear it.



Want to know what else can you do with focaccia dough?

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