Onion Focaccia

Onion Focaccia

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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I just couldn’t live in a world without onions. I keep all sorts of onions on hand and each variety has its own personality. To me, Onion Focaccia is the ultimate comfort food. Make sure to have extra flour and water set aside in order to add them to the dough when necessary to get the right consistency, which is a smooth and elastic dough and easy to clean off your hands and working counter.

  • 3 Cups Unbleached Flour
  • 1 1/2 Tablespoons Yeast
  • 1 1/2 Ounces Warm Water (For Yeast)
  • 6 Tablespoons Warm Water
  • 1/2 Cup Olive Oil (Divided)
  • 3 Onions
  • 2 Teaspoons Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. In medium-size bowl dissolve yeast in 1 1/2 ounces warm water. Add 1 1/2 cups flour and mix to form loaf of dough. Transfer dough to large-size floured bowl and make a little cross on top with tip of knife. Allow dough to double in volume. Form a well with rest of flour on flat surface. Sprinkle with 1 teaspoon kosher salt. Add 3 tablespoons olive oil to center of dough. Work olive oil into dough. Add 6 tablespoons warm mater. Continue kneading until dough is smooth and isn’t sticking to your hands. Transfer to large-size floured bowl. Make a cross on top of dough. Let rise in warm place for 1 hour.
  2. Grease large-size baking sheet with oil. Stretch out dough to cover entire baking sheet. Let rise 1/2 hour.
  3. Preheat oven to 500 degrees.
  4. Peel and thinly slice onions. Blanch onion slices in boiling water for 2 minutes. Drain well and blot with paper towels.
  5. Cover dough with onion slices. Sprinkle with 1 teaspoon kosher salt and pepper. Drizzle with remaining olive oil.
  6. Place in oven 10 to 15 minutes.
  7. Remove from oven and let cool slightly before slicing.
  8. Serves 4
  9. Prep Time: 180 Minutes Cook Time: 15 Minutes Total Time: 195 Minutes
  10. "Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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