Olive and Onion Focaccia Recipe (Italian Bread)
This olive and onion focaccia recipe is made by mixing a soft, olive-oil dough, letting it rest in the pan, then baking until lightly golden. Top it with sliced green olives, onion, and a little sea salt. If you’re looking for focaccia how to make it at home, the ingredients and steps are kept simple and clear.
Ingredients
Ingredients
Step-by-Step Method
Mix the dough base
Stir the warm water with sugar and salt until dissolved. Pour in the olive oil, then add the flours gradually and mix until a shaggy dough forms.
Knead and rest
Knead for 6–8 minutes until the dough looks smoother. Cover and let it rest for 45–60 minutes, until it noticeably puffs up.
Prepare the pan
Heat the oven to 220°C (425°F). Grease a pan with olive oil, place the dough in, and gently stretch it with your fingertips. If it springs back, wait 10 minutes and stretch again.
Add toppings
Press small dimples into the surface. Scatter the green olives and onion over the dough, sprinkle with sea salt, and drizzle a touch of olive oil if you like.
Bake and cool briefly
Bake for 25–30 minutes, until the top is lightly golden and the edges have color. Let it cool for 10 minutes before slicing and serving.