Top | Christina Eng
Olive and Onion Focaccia
(recipe, Christina Eng)
Sliced olives and caramelized onions make for a savory and mildly sweet focaccia. You'll need a stand mixer for this recipe.
- 2 tsp. active dry yeast
- 1 cup warm water
- 2 Tbsp. sugar
- 3½ to 4 cups flour
- 1 Tbsp. coarse salt
- ¼ cup extra-virgin olive oil
- 1 Tbsp. extra-virgin olive oil
- 1 onion, peeled and sliced
- 2 cups olives, pitted and sliced
- 1 tsp. dried herbs (rosemary, basil, thyme, or oregano) or 2 tsp. chopped fresh herbs
- Salt and freshly ground black pepper
- Make the dough: In the bowl of a stand mixer, combine the dry yeast, warm water, and sugar. Stir gently to dissolve. Wait 3 to 5 minutes for the yeast to activate; it should fizz. Attach the dough hook. With the machine on low, gradually add the flour. Dissolve the salt in 2 Tbsp. of water. Add it to the mixture as well. Pour in the olive oil.
- When the dough begins to form, increase the speed to medium. Periodically scrape the dough off the hook. Mix about 10 minutes, until the dough is smooth and elastic, adding a little flour if necessary.
- Turn the dough out onto a board and fold it over itself a few times. Shape it into a ball. Put it into an oiled bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm spot in the house for about 45 minutes, until it has doubled in size.
- Make the topping: In a medium-sized skillet over low to medium heat, caramelize the onions in olive oil.
- Bake the focaccia: Lightly oil a baking sheet. When the dough is ready, turn it out. Roll and stretch it into the pan until it is about ½-inch thick. Cover with plastic wrap again. Let it rest for 15 minutes more.
- Preheat the oven to 400 degrees. Uncover the dough and dimple it with your fingers. Brush it with a little more olive oil. Top the dough with the caramelized onions, olives, herbs, salt, and freshly ground black pepper.
- Bake on the bottom rack for 15 to 20 minutes. Serve warm or at room temperature.
No onions on hand? Try lightly roasting a head of garlic and adding the softened cloves to the focaccia.
Read more about focaccia bread in "Making focaccia."