Onion focaccia: how to make it tall and fluffy!

Total time: 12hr refrigerator 30 minutes cooking time
Difficulty: Low
Serves: 4-6
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Onion focaccia is a classic Italian bread that is soft, fluffy, and full of flavor. It's an easy and delicious recipe that can be enjoyed on its own with a delicious spread or as a side to pasta or soup (to soak up all the delicious juices). Making onion focaccia is a simple process that involves creating dough from flour, yeast, water, and olive oil and then topping it with a generous amount of red onion. The result is a golden-brown, crispy crust that gives way to a tender and flavorful crumb. Serve it warm with a slather of butter or use it as a base for sandwiches or pizza. Whatever way you choose to enjoy it, onion focaccia is sure to become a staple in your baking repertoire.

Onion Focaccia Ingredients

  • Flour – use all-purpose, type 0, or bread flour (not cake flour)
  • Yeast – the yeast is mixed with warm water and sugar, this allows the focaccia to rise.
  • Extra virgin olive oil –adds flavor and softens the focaccia
  • Red Onion – adds flavor and texture


For added texture and flavor, sprinkle coarse sea salt and fresh herbs (like rosemary) over the mini focaccia before baking.

You can also top the focaccia bread with chopped sundried tomatoes, parmesan cheese, pitted olives, or pepperoni.

The focaccia dough should be sticky, don’t be tempted to add more flour, this will result in a dense dough.

To prevent the dough from sticking to the baking pan, grease it with enough olive oil.

How To Store Onion Focaccia

Store the onion focaccia in an airtight container (at room temperature) for up to 2 days.

Can You Freeze Onion Focaccia?

Yes, you can! Simply wrap the focaccia tightly with plastic wrap once cooled, then add another layer of foil. Freeze for up to 3 months.

What To Serve With Onion Focaccia

Serve the focaccia as a side to a saucy pasta, soup, or beefy stew.

You can also serve it as an appetizer, with balsamic vinegar and olive oil dip.

The Onion Focaccia tastes delicious on its own, but can be served with a variety of sauces and spreads like hummus, sundried tomato, or basil pesto.

Lukewarm water
470ml (2 cups)
5g (1 tsp)
Dry yeast
All purpose flour
500g (4 1/4 cups
12g (2 tsp)
e.v oil
Sea salt


In a small bowl, combine the water, with the sugar and yeast, and mix until the sugar and yeast dissolve.

In a large mixing bowl, combine the flour and salt, then add the prepared yeast mixture.

Mix with the spoon to obtain no lumps of batter. Pour the olive oil on top. Cover with cling film and refrigerate for 12 hours, or overnight.

After 12 hours remove the dough from the bowl and transfer to an oiled pan.

Use your fingers to press the dough into the pan, making sure the dough is pressed into all the corners.

Pour olive oil on top of the dough, and use your fingertips to create the characteristic holes of focaccia.

Arrange the sliced onion on top and sprinkle with sea salt. Sprinkle with more olive oil.

Transfer to the oven and bake at 190°C/374°F for 30 minutes.


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