Caramelized Onion and Olive Focaccia

Caramelized Onion and Olive Focaccia

Pillowy focaccia topped with slow-cooked sweet onions and briny olives.

Total 4 hr 30 min Makes 12 slices Calories 245/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This focaccia pairs a tender, dimpled crumb with deeply caramelized onions and salty olives for a savory contrast in every bite. The dough rises slowly to develop flavor, then gets dimpled with olive oil and baked until the crust turns golden and crisp. Serve it as an appetizer, alongside soup, or as a base for sandwiches.

Ingredients

  • 4 cups bread flour
  • 2 teaspoons fine sea salt
  • 1 teaspoon instant yeast
  • 1 3/4 cups warm water
  • 6 tablespoons olive oil, divided
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon granulated sugar
  • 3/4 cup pitted kalamata olives, halved
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon flaky sea salt, for topping

Method

  1. In a large bowl, whisk together the bread flour, fine sea salt, and instant yeast.

  2. Add the warm water and 2 tablespoons of olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a sticky, shaggy dough forms.

  3. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled in size.

  4. While the dough rises, heat 2 tablespoons of olive oil in a 9-inch skillet over medium-low heat. Add the sliced onions and sugar, stirring occasionally, until deeply golden and caramelized.

  5. Remove the caramelized onions from the heat and let them cool slightly.

  6. Grease a 9x13-inch baking pan with 1 tablespoon of olive oil. Turn the risen dough out into the pan and gently stretch it to fill the corners.

  7. Cover the dough loosely and let it rise again at room temperature until puffy.

  8. Preheat the oven to 425°F.

  9. Drizzle the remaining 1 tablespoon of olive oil over the dough. Using oiled fingers, press deep dimples all over the surface.

  10. Scatter the caramelized onions, halved olives, and chopped rosemary evenly over the dough, pressing gently so they adhere. Sprinkle with flaky sea salt.

  11. Bake until the focaccia is deep golden brown and the edges are crisp.

  12. Transfer the focaccia to a wire rack and let cool for 10 minutes before slicing into squares.

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    Caramelized Onion and Olive Focaccia

    This focaccia pairs a tender, dimpled crumb with deeply caramelized onions and salty olives for a savory contrast in every bite. The dough rises slowly to develop flavor, then gets dimpled with olive oil and baked until the crust turns golden and crisp. Serve it as an appetizer, alongside soup, or as a base for sandwiches.

    4 hr 30 min 12 slices 245 cal

    Ingredients

    • 4 cups bread flour
    • 2 teaspoons fine sea salt
    • 1 teaspoon instant yeast
    • 1 3/4 cups warm water
    • 6 tablespoons olive oil, divided
    • 2 large yellow onions, thinly sliced
    • 1 teaspoon granulated sugar
    • 3/4 cup pitted kalamata olives, halved
    • 1 tablespoon fresh rosemary, chopped
    • 1 teaspoon flaky sea salt, for topping

    Method

    1. 1

      In a large bowl, whisk together the bread flour, fine sea salt, and instant yeast.

    2. 2

      Add the warm water and 2 tablespoons of olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a sticky, shaggy dough forms.

    3. 3

      Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled in size.

    4. 4

      While the dough rises, heat 2 tablespoons of olive oil in a 9-inch skillet over medium-low heat. Add the sliced onions and sugar, stirring occasionally, until deeply golden and caramelized.

    5. 5

      Remove the caramelized onions from the heat and let them cool slightly.

    6. 6

      Grease a 9x13-inch baking pan with 1 tablespoon of olive oil. Turn the risen dough out into the pan and gently stretch it to fill the corners.

    7. 7

      Cover the dough loosely and let it rise again at room temperature until puffy.

    8. 8

      Preheat the oven to 425°F.

    9. 9

      Drizzle the remaining 1 tablespoon of olive oil over the dough. Using oiled fingers, press deep dimples all over the surface.

    10. 10

      Scatter the caramelized onions, halved olives, and chopped rosemary evenly over the dough, pressing gently so they adhere. Sprinkle with flaky sea salt.

    11. 11

      Bake until the focaccia is deep golden brown and the edges are crisp.

    12. 12

      Transfer the focaccia to a wire rack and let cool for 10 minutes before slicing into squares.