Best 9 Herb Onion Foccacia Recipes

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**Indulge in the Delightful Journey of Herb-Onion Focaccia: A Culinary Symphony of Flavors and Textures**

Prepare to embark on a culinary adventure with the delectable Herb-Onion Focaccia, a masterpiece that tantalizes the taste buds and captivates the senses. This traditional Italian flatbread is a delightful symphony of flavors and textures, featuring a golden-brown crust, a fluffy and airy interior, and a vibrant tapestry of fresh herbs and aromatic onions. Whether you're a seasoned baker or a novice in the kitchen, this guide will take you on a step-by-step journey to create this Italian masterpiece. We'll explore two variations of this classic recipe: the Traditional Herb-Onion Focaccia and the Sun-Dried Tomato and Olive Focaccia. Get ready to indulge in a culinary delight that is both visually stunning and bursting with flavors.

Let's cook with our recipes!

HERBED PARMESAN ONION FOCACCIA



Herbed Parmesan Onion Focaccia image

This bread is so full of flavor that spreading butter on it is not necessary. I always hear yums, oohs and aahs when guests take their first bite. It's best served warm, and the next day makes the best toast you've ever had!

Provided by Taste of Home

Time 50m

Yield 1 loaf (1-1/2 pounds, 16 slices).

Number Of Ingredients 17

1 cup water (70° to 80°)
1/3 cup finely chopped onion
1 tablespoon sugar
1-1/2 teaspoons salt
1 teaspoon grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dill weed
1/2 teaspoon pepper
3 cups all-purpose flour
2 teaspoons active dry yeast
TOPPING:
1 tablespoon olive oil
1/2 teaspoon grated Parmesan cheese
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a greased baking sheet and punch down (dough will be sticky). With lightly oiled hands, pat dough into a 9-in. circle. Brush with oil; sprinkle with the cheese, parsley, salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 400° for 18-20 minutes or until golden brown. Cut into wedges; serve warm.

Nutrition Facts : Calories 100 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

HERB FOCACCIA BREAD



Herb Focaccia Bread image

This well-seasoned yeast bread adds an attractive accent to any Italian meal...and the aroma while it's baking is scrumptious. The wedges also go great with soup, stew or chili.

Provided by Taste of Home

Time 45m

Yield 2 bread loaves (10 wedges each).

Number Of Ingredients 7

1 package (16 ounces) hot roll mix
1 cup warm water (120° to 130°)
1 egg, lightly beaten
2 tablespoons plus 2 teaspoons olive oil, divided
1 cup finely chopped onion
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme

Steps:

  • In a large bowl, combine the contents of the roll mix and yeast packets. Stir in the warm water, egg and 2 tablespoons oil; beat for 2 minutes or until dough pulls away from sides of bowl. , Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to grease top. Let rest for 5 minutes., Divide dough in half. Roll each half into a 12-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Using fingertips, make indentations 1 in. apart on dough; cover. , In a small skillet, saute the onion, rosemary and thyme in the remaining oil for 3-4 minutes or until tender. Spread evenly on dough. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 14-18 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts : Calories 104 calories, Fat 3g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 154mg sodium, Carbohydrate 16g carbohydrate, Fiber 1g fiber), Protein 3g protein.

DELICIOUSLY EASY GARLIC HERB FOCACCIA



Deliciously Easy Garlic Herb Focaccia image

Make focaccia in an hour. Or a little longer if your bread machine doesn't have a pizza cycle. Also great as a pizza dough! I personally use 2 cups unbleached bread flour and 1 cup whole wheat flour. As with most recipes I have created - they are a base on which to build.

Provided by Amy Beth McMaster

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 cup very warm water
3 tablespoons very warm water
1 tablespoon extra-virgin olive oil
3 cups bread flour
1 teaspoon white sugar
1 teaspoon salt
2 teaspoons active dry yeast
6 cloves garlic, crushed, or more to taste
⅓ cup extra-virgin olive oil
1 cup shredded Parmesan cheese
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon herbes de Provence, or more to taste
salt and freshly ground black pepper to taste

Steps:

  • Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
  • Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
  • Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
  • Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
  • Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
  • Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 26.3 g, Cholesterol 5.9 mg, Fat 9.9 g, Fiber 1 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 310.8 mg, Sugar 0.6 g

HERB FOCACCIA



Herb Focaccia image

Partner Bisquick® mix and yeast to make an incredible homemade herb bread.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 12

Number Of Ingredients 6

3/4 cup warm water (105°F to 115°F)
1 package fast-acting dry yeast
2 3/4 cups Original Bisquick™ mix
1 teaspoon chopped fresh oregano leaves
1/3 cup finely chopped red onion
4 teaspoons olive or vegetable oil

Steps:

  • Lightly grease cookie sheet with shortening or cooking spray. In medium bowl, stir together water, yeast, Bisquick mix, oregano, 1/4 cup of the onion and 3 teaspoons of the oil (dough will be soft).
  • Sprinkle work surface with Bisquick mix. Place dough on surface; roll to coat. Knead gently about 20 times, adding a small amount of Bisquick mix if dough sticks to surface, until smooth.
  • Pat dough on cookie sheet into 10-inch round. Sprinkle remaining onion over dough. Brush remaining teaspoon oil over onion and dough. Cover; let rise in warm place about 1 hour or until doubled in size.
  • Heat oven to 400°F. Bake 14 to 17 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Wedge, Sodium 340 mg, Sugar 2 g, TransFat 1/2 g

HERBED ONION FOCACCIA



Herbed Onion Focaccia image

I found this recipe in my recent Taste of Home magazine. Its sounds so good and uses a bread machine. It is described that it is best served warmed and the next day makes the best toast you've ever had! Time does not include time for the bread machine cycle. This makes a 1 1/2 lb loaf.

Provided by diner524

Categories     Yeast Breads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 cup water (70 to 80 degrees)
1/3 cup onion, finely chopped
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon parmesan cheese, grated
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dill weed
1/2 teaspoon pepper
3 cups flour, all purpose
2 teaspoons active dry yeast
1 tablespoon olive oil
1/2 teaspoon parmesan cheese, grated
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed).
  • When cycle is complete, turn dough onto a greased baking sheet and punch down (dough will be sticky). With lightly oiled hands, pat dough into a 9 inch circle. Brush with oil; sprinkle with Parmesan cheese, parsley, salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes.
  • Bake at 400 degrees for 18-20 minutes or until golden brown. Cut into wedges; serve warm.

Nutrition Facts : Calories 400.4, Fat 4.7, SaturatedFat 0.8, Cholesterol 0.6, Sodium 1032.9, Carbohydrate 77.4, Fiber 3.5, Sugar 4, Protein 11

HERB AND ONION FOCACCIA



Herb and Onion Focaccia image

Provided by Katie Brown

Categories     Onion     Appetizer     Bake     Cocktail Party     Quick & Easy     Parmesan     Rosemary     Thyme

Yield Makes 8 servings

Number Of Ingredients 8

Pillsbury Pizza Dough: 1 Package (10 ounces)
Rosemary: 2 tablespoons, finely chopped
Thyme: 2 tablespoons, chopped
Olive oil: 2 tablespoons
red onion: 1, julienned
Parmesan cheese: 2 tablespoons, grated
Salt and pepper to taste
Extra-virgin olive oil: Enough for drizzling

Steps:

  • Get Cookin'
  • 1. Preheat oven to 425°F.
  • 2. Unroll the pizza dough as directed on the package onto a parchment-lined cookie sheet. Sprinkle half of the herbs on the dough and fold the dough in half lengthwise.
  • 3. Brush the top with olive oil and evenly distribute the remaining herbs, onion, and cheese.
  • 4. Salt and pepper to taste.
  • 5. Bake for 15 minutes until the foccacia is golden brown and crispy.
  • 6. Drizzle with extra-virgin olive oil and serve sliced.
  • Hints and Clues
  • You can use a pizza stone or pizza pan if you have one. Make sure the pan is heated in the oven thirty minutes before you put the dough on it.

ONION-AND-LEEK FOCACCIA



Onion-and-Leek Focaccia image

It's all about the alliums in this eye-catching take on the Italian bread. Caramelized onions go into the dough, while leeks and chives are artfully arranged on top.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 13-by-17-inch focaccia

Number Of Ingredients 10

4 3/4 cups unbleached bread flour, plus more for dusting
2 1/4 cups warm water (about 110 degrees)
3/4 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)
1/3 cup plus 3 tablespoons extra-virgin olive oil, plus more if needed
6 medium onions, halved and sliced 1/2 inch thick
1 tablespoon plus 1 1/2 teaspoons kosher salt
3 leeks, white and light green parts only, roots untrimmed
1 bunch fresh chives
1 bunch fresh rosemary, small sprigs only
Flaky sea salt, for sprinkling

Steps:

  • Add flour to the bowl of an electric mixer fitted with the dough hook attachment. In a liquid-measuring cup, stir together water and yeast until yeast is dissolved. Add yeast mixture to flour and mix on medium speed until combined. Cover with plastic wrap and let stand in a warm place until doubled in bulk and bubbling, about 2 hours.
  • In a large skillet, heat 2 tablespoons oil over medium-low. Add onions and slowly cook until dark golden and caramelized, about 45 minutes. Let cool.
  • Add salt and onions to dough and mix on low speed 5 minutes. Increase speed to medium and mix 30 seconds (dough should be loose and sticky).
  • Using a dough scraper, turn dough out onto a well-floured surface. Fold bottom edge of dough up toward center of dough and pat gently to deflate. Fold top edge down toward center, overlapping bottom edge slightly and pat gently. Repeat folding process 8 to 9 times, tapping off excess flour as you work (dough will be difficult to handle, but try not to incorporate too much flour). Gently transfer dough to a large bowl, seam-side down. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
  • Turn dough out again onto a well-floured surface; repeat folding process. Return dough to bowl, cover with plastic wrap, and let stand in a warm place until doubled in volume, 1 hour more.
  • Place a pizza stone on floor of a gas oven with racks removed or bottom rack of an electric oven. Preheat oven to 450 degrees at least 45 minutes (425 degrees if using a convection oven).
  • Slice leeks lengthwise 1/4 inch thick. Rinse well and pat dry. Coat leeks, rosemary, and chives with 1 tablespoon oil.
  • Use remaining 1/3 cup oil to coat surface of a 13-by-17-inch rimmed baking sheet. Turn dough out onto sheet, coating bottom with oil. Using oiled fingertips, push dough out toward edges of sheet. If dough starts to retract, let stand 5 minutes, then continue until it reaches edges of sheet. Arrange leeks, chives, and rosemary lengthwise on dough, pressing gently to adhere. Cover with plastic wrap and let stand 45 minutes, occasionally pressing dough toward edges.
  • Liberally sprinkle dough with flaky salt. Dough should be well oiled; if necessary, drizzle with up to 2 tablespoons more oil.
  • Bake, rotating halfway through, until bottom is golden brown, 30 to 35 minutes. Immediately slide focaccia out of pan onto a wire rack. Drizzle with any reserved oil in pan and sprinkle with more flaky salt. Let cool slightly. Foccacia may be served warm or at room temperature.

ONION HERB FOCACCIA BREAD



Onion Herb Focaccia Bread image

So yummy and good! We tried this recipe a week ago and as soon as it was gone we made it again! Can make into great breadsticks to accompany an Italian meal. The recipe makes two flat loaves and you just cut them into strips. Another great recipe by the Micheff sister Brenda Walsh. As an option she sometimes adds sliced Greek olives, but I haven't tried it that way yet.

Provided by Enjolinfam

Categories     Breads

Time 2h

Yield 2 loaves, 16-20 serving(s)

Number Of Ingredients 10

1 tablespoon active dry yeast
1 1/4 cups warm water
3 tablespoons olive oil
3 cups unbleached white flour
1/2 teaspoon salt
1 tablespoon sugar
1 medium red onion, sliced in very thin slivers
1/2 teaspoon rosemary, leaves
1/2 teaspoon thyme leaves
1/4 teaspoon oregano leaves

Steps:

  • Sprinkle yeast into 1 cup warm water and stir with fork to dissolve. Let sit for five minutes. Mix flour, sugar and salt in a large mixing bowl. Make a well in the center and pour in the dissolved yeast and the oil.
  • Mix in the flour a little at a time. Add the additional 1/4 cup water one tablespoon at a time, to form a soft sticky dough. Add more water, one tablespoon at a time only if needed. Dough should not be dry.
  • Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, approximately 10 minutes.
  • Brush top of dough with olive oil and cover with a dish towel. Let rise until doubled in size, about 30-40 minutes. Punch down and divide the dough into two pieces. Place on cookie sheet and stretch dough into rectangular shape approx 6x12 inches each.
  • Let rise again until double, approximately 30 minutes, then use finger tips to gently press into the surface of the dough to form "dimples" about 1/2 inch deep. Brush with olive oil and sprinkle with herbs and onion slivers.
  • Bake in preheated 350°F oven for 25-30 minutes or until golden. Serve hot or room temperature.

HERB ONION FOCCACIA



Herb Onion Foccacia image

Found this recipe on "The Katie Brown Workshop." I think it is very good and easy to make. you could add sundried tomatos or anything that fits your fancy.

Provided by Ann McCue

Categories     Flatbreads

Time 20m

Number Of Ingredients 8

1 refrigerated pizza dough. i used 13.8oz pillsbury classic crust. (not thin crust)
2 Tbsp chopped rosemary
2 Tbsp chopped thyme
2 Tbsp olive oil (or more)
1 red onion. sliced
2 Tbsp grated parmesan cheese (or more)
salt and pepper to taste
olive oil for drizzling

Steps:

  • 1. Preheat oven to 425 degrees Unroll the pizza dough onto a parchment lined cookie sheet. Brush olive oil on one half of the dough.sprinkle half of the herbs, some onion and cheese. fold dough in half. Brush the top of the dough with olive oil and top with rest of ingredents.. salt and pepper. Drizzle some olive oil on top if desired.
  • 2. Bake for 15 minutes until the foccacia is golden brown and crispy. Drizzle some more olive oil on top and serve warm.

Tips:

  • Use fresh herbs for the best flavor. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
  • Don't overwork the dough. Overworking the dough will make it tough.
  • Let the dough rise in a warm place. This will help it to rise evenly.
  • Don't overcrowd the pan. If you overcrowd the pan, the focaccia will not cook evenly.
  • Bake the focaccia until it is golden brown. This will ensure that it is cooked through.
  • Serve the focaccia warm or at room temperature. Focaccia is best enjoyed fresh out of the oven, but it can also be stored at room temperature for a few days.

Conclusion:

Herb onion focaccia is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up fresh herbs, and it is also a great bread to serve with soups, salads, or grilled meats. Next time you are looking for a simple and delicious bread recipe, give herb onion focaccia a try.

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