Onion Focaccia Bread

Posted by Lindsey On 1:29 PM

I am really afraid of making bread, but I saw that a friend had made it and it looked amazing. She sent me the recipe and I decided to give it a shot, boy am I glad that I did, it turned out amazing. I just took it out of the oven and had a little slice and it is perfect. I think I am no longer afraid of yeast! yay!! I made it so we can have it with dinner tonight, we are having spaghetti. The only thing that I changed is that I put the cheese on before I put it in the over, next time I would wait about halfway through cooking before putting it on. It got a little crispy. She got the recipe from a Williams Sonoma cookbook.

Onion Focaccia Bread

1 Tbsp. active dry yeast
1 Tbsp. sugar
1 1/2 cups warm water (105*-115*)
1/2 cup olive oil, plus extra for greasing
1 1/2 tsp. table salt
4-4 1/4 c. bread flour, plus extra as needed
1/2 cup chopped yellow onion (I used white, because the yellow all looked crappy, and it still turned out ok)
Coarse sea salt for sprinkling (I used ground, and it was still good)
shredded parmesan cheese (optional, but man it's good!) I also added some shredded colby jack and mozz cheese.

In a heavy duty mixer with the paddle attachment (Kitchen Aid mixer, baby! :) sprinkle the yeast and a pinch of the sugar over 1/2 cup of the water and stir to dissolve. Let stand at room temp. until foamy, about 10 minutes. Add the remaining water and sugar, 1/4 cup of the olive oil, the table salt, and 1 cup of the flour. Beat on medium speed until creamy, about 1 minute. Add 1 cup of the flour and beat on medium low speed for 2 minutes. Stir in the onion. Switch to the dough hook. On low speed, beat in the rest of the flour, 1/2 cup at a time, until a soft, shaggy dough forms that starts to pull away from the bowl sides. Knead on low speed, adding flour 1 tablespoon at a time if the dough sticks, until moist, soft, and slightly sticky, about 6 min. Cover loosely with plastic wrap and let rest for 20 minutes.

Line a heavy rimmed baking sheet with parchment paper and brush the paper lightly with oil. Turn the dough out onto prepared sheet. With oiled fingers, press and flatten the dough into an oval 1 inch thick. Cover loosely with oiled plastic wrap and let rise at room temperature until doubled, about 1 hour. It will be at least 2 inches thick.

With your fingertips, make deep indentations 1 inch apart all over the surface of the dough, almost to the bottom of the pan. Drizzle with the remaining olive oil. Cover loosely with plastic and let rise at room temperature for 30 minutes.

Place a baking stone on the bottom oven rack and preheat to 425*. Sprinkle the bread lightly with the sea salt. Place the pan on the stone and bake until the bread is lightly browned, 20-25 minutes (**my note, start checking around 19-20 minutes**). Check the bottom and bake for a few extra minutes if it is pale. Slide the bread onto a rack. Serve warm or at room temperature, in squares or wedges.

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1 Response to "Onion Focaccia Bread"

  1. Sophie Said,

    We would like to feature your onion focaccia bread on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

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