Top | Christina Eng

Olive and Onion Focaccia

(recipe, Christina Eng)

primary-image, l


Sliced olives and caramelized onions make for a savory and mildly sweet focaccia. You'll need a stand mixer for this recipe.


    1. 2 tsp. active dry yeast
    2. 1 cup warm water
    3. 2 Tbsp. sugar
    4. 3½ to 4 cups flour
    5. 1 Tbsp. coarse salt
    6. ¼ cup extra-virgin olive oil
    1. 1 Tbsp. extra-virgin olive oil
    2. 1 onion, peeled and sliced
    3. 2 cups olives, pitted and sliced
    4. 1 tsp. dried herbs (rosemary, basil, thyme, or oregano) or 2 tsp. chopped fresh herbs
    5. Salt and freshly ground black pepper


    1. 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.
    2. 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.
    3. 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.
    4. Make the topping: In a medium-sized skillet over low to medium heat, caramelize the onions in olive oil.
    5. 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.
    6. 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.
    7. 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."