Food Gardening Network
Onion-Topped Focaccia Bread

Onion-Topped Focaccia Bread

This focaccia bread is dressed to impress. Top a simple, versatile dough with your choice of onions for a flavorful bread that looks like you spent way more time working on it than you really did. If you have a bread maker, you can have it mix the dough for you; then all you have to do is press it into your baking pan, let it rise, then bake it to perfection. If you’re feeling really inspired, you can try your hand at making the top look a little artsy—make some patterns, even add some other toppings to create a scene. Let your imagination soar!




  1. Mix together the dry ingredients in a large bowl (if using minced garlic, add it with the wet ingredients).
  2. Add the water and olive oil and stir until the dough begins to come together; the dough should be soft and sticky.
  3. Oil another large bowl; transfer the dough to the bowl and turn it so that it’s coated in the oil.
  4. Cover the bowl tightly with plastic wrap.
  5. Set bowl aside at room temperature (or inside a cold oven) until the dough doubles in size (about 3 hours).
  6. When the dough has risen, mix the sliced onion, olive oil, and salt in a bowl until the onion is coated.
  7. Lightly spray a 9×13-inch baking pan, and put the dough into it, stretching the dough to fit the shape of the pan.
  8. Use lightly oiled fingers to press dimples into the bread.
  9. Decorate the top of the dough with your onions (and any optional vegetables that inspire you—olives, dried tomato, etc.).
  10. Cover the pan with waxed paper and put a clean kitchen towel on top.
  11. Allow the dough to rise until it’s almost as high as the sides of the baking pan (about an hour).
  12. Preheat oven to 400 degrees F.
  13. Remove the wax paper and towel, then place focaccia in the center of the oven.
  14. Bake focaccia for 30 to 35 minutes, until it’s golden brown.
  15. Bread is ready when you hear a slightly hollow sound when you tap the top.
  16. Allow the focaccia to cool in the pan.
  17. Cut into squares for sandwiches or panini, or into strips for dipping in oil, hummus, or your favorite dip.