When you want to fill your kitchen with the intoxicating aroma of freshly baked bread and serve something that looks bakery-worthy but is surprisingly approachable to make, this Onion-Herb Focaccia delivers crusty, golden perfection studded with caramelized onions and fragrant herbs. Imagine a thick, pillowy Italian flatbread with a crispy, olive oil-kissed bottom, a tender crumb full of air pockets, and a top decorated with sweet roasted onions, fresh rosemary, and flaky sea salt. Each bite delivers that perfect combination of crispy edges, soft interior, and layers of savory flavor that makes focaccia so beloved. Whether you’re serving it alongside soup or salad, using it for sandwiches, bringing it to a potluck, or simply wanting the satisfaction of baking your own bread, this focaccia proves that homemade bread doesn’t have to be intimidating. The dough is forgiving, the process is straightforward, and the results are absolutely spectacular.
Serving Quantity: 8 servings
Cooking Time: 3 hours 30 minutes (20 minutes prep, 2 hours 30 minutes rising, 25 minutes baking)
Nutritional Information per serving:
1. Calories: 285
2. Protein: 6g
3. Carbohydrates: 42g
4. Fat: 10g
5. Fiber: 2g
6. Sugar: 4g
7. Sodium: 485mg
Ingredients You Need:
For the Dough:
1. 4 cups all-purpose flour or bread flour
2. 2 teaspoons instant yeast
3. 2 teaspoons salt
4. 2 teaspoons sugar
5. 1.5 cups warm water (110 degrees Fahrenheit)
6. 1/4 cup olive oil, plus more for the pan and drizzling
For the Topping:
7. 2 large onions, thinly sliced
8. 3 tablespoons olive oil
9. 3 tablespoons fresh rosemary, chopped
10. 2 tablespoons fresh thyme leaves
11. 4 garlic cloves, thinly sliced
12. Flaky sea salt for finishing
13. Freshly cracked black pepper
14. Extra olive oil for dimpling and drizzling
Make the Dough
In the bowl of a stand mixer fitted with the dough hook, or in a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Mix briefly to combine the dry ingredients. Add the warm water and olive oil. Mix on low speed or stir with a wooden spoon until a shaggy dough forms. If using a stand mixer, knead on medium speed for about 5 to 7 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead for about 10 minutes until smooth.
First Rise
Form the dough into a ball and place it in a large bowl that’s been lightly greased with olive oil. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for about 1.5 to 2 hours until doubled in size. The dough should be puffy and when you press a finger into it, the indentation should remain.
Caramelize the Onions
While the dough rises, prepare the onion topping. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for about 20 to 25 minutes until the onions are deeply golden brown and caramelized. They should be very soft and sweet. Don’t rush this process by turning up the heat, which would burn them rather than caramelize them. Once done, remove from heat and let cool.
Prepare the Pan
Generously coat a 9×13 inch baking pan or similar sized pan with olive oil, using about 2 to 3 tablespoons. Make sure the bottom and sides are well-oiled. This oil creates that crispy, golden bottom that makes focaccia so special.
Shape the Dough
Once the dough has doubled, punch it down to release the air. Transfer it to the prepared oiled pan. Using your hands, gently stretch and press the dough to fill the pan, working it into the corners. If the dough resists and springs back, let it rest for 10 minutes and try again. The dough should fill the pan relatively evenly, though it doesn’t need to be perfect.
Second Rise
Once the dough is stretched to fill the pan, cover it loosely with plastic wrap or a kitchen towel. Let it rise for another 30 to 45 minutes until puffy and almost doubled in thickness. The dough should look pillowy and feel soft when gently pressed.
Preheat the Oven
About 20 minutes before the second rise is complete, preheat your oven to 425 degrees Fahrenheit. Having a fully preheated oven ensures the focaccia bakes properly and develops that crispy crust.
Dimple the Dough
After the second rise, drizzle about 2 tablespoons of olive oil over the top of the dough. Using your fingertips, press firmly into the dough all over, creating deep dimples across the entire surface. Press all the way down to the bottom of the pan. These dimples will create pockets for olive oil and toppings, and give focaccia its characteristic appearance.
Add Toppings
Distribute the caramelized onions evenly over the dimpled dough, pressing them gently into the dimples. Scatter the fresh rosemary, thyme leaves, and sliced garlic over the top. The herbs should be generous and visible. Drizzle another tablespoon or two of olive oil over everything. Sprinkle with flaky sea salt and freshly cracked black pepper.
Bake Until Golden
Place the pan in the preheated oven and bake for 20 to 25 minutes until the focaccia is deeply golden brown on top and the edges are crispy. The bread should sound hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should reach about 190 to 200 degrees Fahrenheit.
Cool Slightly
Remove the focaccia from the oven and let it cool in the pan for about 5 minutes. This brief cooling allows it to set slightly and makes it easier to remove from the pan. While still warm, carefully run a knife around the edges to loosen it, then lift the entire focaccia out of the pan using a spatula.
Final Drizzle
Transfer the focaccia to a cutting board. While it’s still warm, drizzle a bit more olive oil over the top for extra richness and shine. The warm bread will absorb the oil beautifully. Sprinkle with a bit more flaky salt if desired.
Slice and Serve
Cut the focaccia into squares, rectangles, or wedges using a sharp knife or pizza cutter. Serve warm or at room temperature. Focaccia is best eaten the day it’s made, but it’s still delicious the next day when toasted or reheated.
Helpful Tips for Success:
1. Water temperature is important, 110 degrees activates yeast without killing it.
2. Don’t skimp on the olive oil, it creates the signature crispy bottom and rich flavor.
3. The dough should be soft and slightly sticky, not dry or stiff.
4. Warm rising environment helps, try a turned-off oven with the light on.
5. Don’t rush the caramelization of the onions, slow cooking creates the best flavor.
6. Press the dimples firmly all the way to the pan bottom.
7. The generous amount of oil on top creates steam that keeps the interior soft.
8. Bread flour creates a chewier texture while all-purpose makes it more tender.
9. The dough can be refrigerated after the first rise for up to 24 hours.
10. Let refrigerated dough come to room temperature before shaping and second rise.
11. Try different toppings like cherry tomatoes, olives, or different herbs.
12. Focaccia freezes beautifully for up to 3 months when wrapped well.
13. Reheat in a 350-degree oven for 10 minutes to refresh the crust.
14. Use the focaccia for sandwiches, panini, or to soak up pasta sauces.
15. The recipe can be doubled and baked in two pans for a crowd.
