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Onion Olive Focaccia

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Active Time:  30 Minutes
Total Time:  2 Hours 45 Minutes
  Makes 1 loaf
Tapenade is a thick paste typically served in the South of France. It's made from olives, capers, olive oil, lemon juice and (if you wish), anchovies. You can use purchased olive paste or make your own.
1/4 cup olive oil
1 large onion, peeled, cut in 1/4-inch-thick slices (about 2 cups)

1 tablespoon dry yeast (not quick rising)
4 cups unbleached all-purpose flour
1 3/4 teaspoons salt
1/4 cup olive oil
3 generous tablespoons olive paste or Tapenade (see recipe)
1 1/2 cups (about) room temperature water

Cornmeal for baking
Other necessary recipes:
Onion Olive Focaccia Recipe at
Heat oil in heavy large skillet over medium-high heat. Add onion and saute until deep golden brown, about 12 minutes. Cool to room temperature.

Place yeast and next 6 ingredients in bread machine in order listed. Program machine for dough cycle and press start. Check dough after first few minutes of first knead cycle and add more flour or water if necessary to form very wet dough that forms very soft ball. Allow dough to rise in bread machine, or transfer to large oiled bowl, then cover and let rise in warm draft-free area until doubled, about 35 minutes. Punch dough down. Gently knead onion mixture into dough just until incorporated (do not over-knead or onions will become mushy).

DO-AHEAD TIP: Dough can be made and refrigerated up to 2 days ahead or frozen up to 3 months ahead. Store dough in gallon-size resealable plastic bag and refrigerate or freeze until ready to form and bake.

Sprinkle cornmeal over heavy large baking sheets. Transfer dough to lightly floured work surface. Form dough into 10-inch-diameter round. Transfer dough to prepared baking sheet. Let dough rise uncovered in warm draft-free area until doubled, about 20 minutes.

Position rack in center of oven and preheat to 425 degrees F. Using fingertips, dimple surface of dough with fingertips to deflate. Bake until focaccia is golden brown on top and bottom, about 22 minutes. Cool slightly before cutting into wedges.

Recipe created exclusively for by Lora Brody.

Serving size = 1/8 loaf

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 loaf
Calories: 365
Sodium: 539mg
Fiber: 3g
Carbohydrates, Total: 51g
Protein: 7g
% Cal. from Fat: 37%
Fat. Total: 15g
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