Onion Focaccia Recipe

This irresistible Onion Focaccia is perfect for sandwiches, appetizers, or a delightful side dish. Two simple rises and 45 minutes in the oven create a crispy, flavorful bread bursting with caramelized onions and herbs. Easy to make and even easier to devour!

Prep Time 65 mins

Cook Time 60 mins

Calories 2519.4 kcal

Protein 108g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Onion Focaccia

Dry Yeast
1 teaspoon sugar
1 cup warm water (105-115°F)
All Purpose Flour
1 ½ teaspoons salt
6 tablespoons olive oil
Yellow Onion
Red Onion
½ cup shallots (thinly sliced)
½ cup scallions (chopped)
Dried Sage
Parmesan Cheese
Coarse Salt

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How to Make Onion Focaccia

**Activate Yeast:** In a small bowl, combine 1 cup warm water (105-115°F), 1 teaspoon sugar, and 2 teaspoons active dry yeast. Let stand for 5 minutes until foamy.
**Combine Dry Ingredients:** In a large bowl, whisk together 4 cups all-purpose flour and 1 ½ teaspoons salt.
**Mix Wet and Dry:** Add the yeast mixture and 3 tablespoons olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.
**Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
**First Rise:** Place the dough in a lightly oiled large bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
**Shape the Focaccia:** Lightly oil a 15x10 inch jelly-roll pan. Gently press the dough into the prepared pan.
**Second Rise:** Loosely cover the pan with plastic wrap and let rise for another hour, or until almost doubled.
**Prepare the Topping:** While the dough is rising, prepare the topping. In a medium bowl, whisk together 3 tablespoons olive oil, 1 medium yellow onion (thinly sliced), ½ cup shallots (thinly sliced), ½ cup scallions (chopped), 1 tablespoon fresh sage (chopped), and salt and pepper to taste.
**Assemble and Bake:** Preheat oven to 400°F (200°C). Place the rack in the bottom third of the oven. Evenly distribute the onion mixture over the risen dough. Sprinkle generously with ½ cup grated Parmesan cheese and a pinch of flaky sea salt.
**Bake to Perfection:** Bake for 35-45 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.