Homemade: Onion Focaccia Bread Print Recipe Print Recipe

Note: this was made before becoming a gluten-free blog. Contains gluten.


I’m not sure what’s more satisfying, the process of making bread or the incredible smell that fills the kitchen at hour three.  True, making bread isn’t the easiest to make, but once you do it a few times (or have a bread maker) it’s all worth it. If only I had the option of taking a food science course in school, I probably would have discovered my love for food much sooner. Anyways, I’m completely fascinated by the science of bread making.



{Photographed by With Style and Grace}

For date night, my husband and I decided to make this Onion Focaccia bread, which if you know us – just read 2 blog posts & you will – then you’ll see that this is considered a great date night in our house. It’s like a science project. The combination of the onion and the chunks of sea salt, oh.my.dear this bread was amazing! After evening workouts, my husband would toast a few pieces which would then be dunked in his soup. This became his dinner of choice for an entire week. Between all the smells and the look on my husband’s face, every night, I wanted so badly to kick my gluten sensitivities to the curb. Instead and to no surprise, it kicked me to the curb, but it was worth every bite.

What your favorite type of bread? If there’s a recipe you’d like me to test out for you, let me know.

Onion Focaccia Bread Recipe

(recipe adapted by Willams-Sonoma)


  • 1 Tbs. active dry yeast
  • 1 Tbs. sugar
  • 1 1/2 cups warm water (105° to 115°F)
  • 1/2 cup olive oil, plus more for greasing
  • 1 1/2 tsp. table salt
  • 4 to 4 1/4 cups bread flour, plus more as needed
  • 1/2 cup chopped yellow onion
  • Coarse sea salt for sprinkling


In the bowl of a stand mixer fitted with the flat beater, sprinkle the yeast and a pinch of the sugar over 1/2 cup of the water and stir to dissolve. Let stand at room temperature until foamy, about 10 minutes.

Add the remaining 1 cup water and the remaining 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, reduce the speed to medium-low and beat for 2 minutes. Stir in the onion.

Switch to the dough hook. On low speed, beat in the remaining flour, 1/2 cup at a time, until a soft, shaggy dough forms that starts to pull away from the sides of the bowl. Knead on low speed, adding flour 1 Tbs. at a time if the dough sticks, until moist, soft and slightly sticky, about 6 minutes. Cover the bowl 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 olive oil. Turn the dough out onto the 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 in bulk, 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 1/4 cup olive oil. Cover loosely with plastic wrap and let rise at room temperature for 30 minutes.

Place a baking stone on the bottom rack of an oven and preheat to 425°F.

Sprinkle the bread lightly with coarse salt. Place the pan on the stone and bake until the bread is lightly browned, 20 to 25 minutes. Check the bottom and, if the bread is pale, bake for a few minutes more. Slide the bread onto a wire rack. Serve warm or at room temperature, cut into squares or wedges. Makes 1 large oval focaccia.


{Photographed by With Style and Grace}


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  • http://postcardsandpretties.blogspot.com postcards and pretties

    i’ve been looking for a good focaccia recipe…will try it soon

  • http://www.eatdrinkpretty.com jenna

    Looks delish! I made bread this weekend, too. I’ll be adding this recipe to my list.

  • gamze

    This looks amazing and i can imagine the smell from Istanbul… Thanks for sharing this Lisa and say hi to Ben 🙂

  • Tory

    Yummmm- looks so tasty! I have been wanting to try sweet potato rolls. Let me know if you do before I do! 🙂

  • http://dishbytrish.com Trish

    I love focaccia and I love onion. I’ve never had the two together but I bet it’s so delicious. Beautiful photos – love the coarse salt crystals. My favorite bread would have to be brioche 🙂