Onion Focaccia

Name: Onion Focaccia
Yield: Makes one 30 x 46 cm focaccia, 12 approximately 10cm squares
Cuisine: American
Ingredients: Salt and freshly ground black pepper; 3 large white or yellow onions, about 650 g, peeled, halved, and thinly sliced from stem to root end; 1 batch Focaccia Dough, completely risen; 60 ml olive oil

Preparation info

Makes one 30 x 46 cm focaccia,
12
approximately 10cm squares

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

I know it doesn’t sound very glamorous, but slowly cooked sliced onions are one of my favorite toppings for a focaccia. For a delicious variation, halve, seed, and thinly slice 450g red peppers and cook them along with the onions.

Ingredients

60 ml olive oil
3 large white or yellow onions, about 650 g

Americas
United States
Vegan
Bread
New York

Method

Start cooking the onions before step 1 of the master dough recipe, left. Combine the oil and onions in a wide sauté pan that has a lid. Place on a medium heat and when the oil starts to sizzle, reduce to low, cover the pan, and cook, stirring occasionally, until the onions are soft and translucent, about 30 minutes. Uncover the pan, season with a little salt and increase