Best 5 Red Onion Focaccia Recipes

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**Red Onion Focaccia: A Savory Italian Treat**

With its golden crust, fluffy interior, and tantalizing aroma, focaccia is a classic Italian bread that captures the essence of rustic simplicity. This versatile bread is often enjoyed as an appetizer, side dish, or even a main meal. Our collection of red onion focaccia recipes adds a delightful twist to this beloved classic, incorporating the sweet and pungent flavor of red onions into every bite. From a beginner-friendly recipe for those new to baking to more adventurous variations featuring sun-dried tomatoes and Kalamata olives, our selection offers something for every palate and skill level. So, fire up your oven and embark on a culinary journey to create the perfect red onion focaccia that will impress your family and friends.

Let's cook with our recipes!

RED ONION, GARLIC AND ROSEMARY FOCACCIA



Red Onion, Garlic and Rosemary Focaccia image

A flat-oven baked bread originating in Italy. Don't be afraid by the amount of topping suggested - a whole red onion will be so much that you can't see the surface of the bread anymore; but it all shrivels up when cooked, and using less will make it quite bland. Dill and sage also both work quite well with this recipe. Although this makes '1 loaf' because I only have 12 x 8 baking trays I tend to split this into two loaves and bake them separately, or else it gets squashed. Also beware of adding extra liquid - this tends to suck liquid away and then surprise you when you start kneading, so make sure you've properly mixed before you add anymore

Provided by Boo L

Categories     Breads

Time 2h10m

Yield 1 loaf

Number Of Ingredients 11

350 g strong white flour
1/4 teaspoon salt
1/4 teaspoon sugar
7 ml dried yeast
2 tablespoons olive oil (30ml)
225 ml warm water
1 red onion, thinly sliced into half moons
1 1/2 tablespoons olive oil
2 teaspoons garlic, chopped
2 teaspoons dried rosemary
1 tablespoon coarse salt

Steps:

  • Sift the flour, salt and sugar into a bowl.
  • Stir in the yeast, (this should be 1 dessert spoon but Zaar doesn't like it -- so it's about half a tbsp) oil and water.
  • Mix to a dough. Add more liquid if kneaded (depends on the dough you're using) but be careful.
  • Turn the dough out and knead it for 10 minutes on a lightly floured surface.
  • Place in an oiled bowl in a warm place (window sill / airing cupboard) for about an hour to double in bulk. Cover it with cling film or a wet tea towel to stop it from forming a crust. (If it does, then knead it some more to get rid of it - but it will then need more proving time to get the air back).
  • Roll the dough out into a rough oval shape about 1cm thick, and place onto an oiled baking tray.
  • Make deep holes in the dough about 1 inch apart.
  • Allow to rise for 20-30 minutes.
  • Preheat the oven to 200C / 400F / GM6
  • Mix together the remaining oil, garlic and rosemary (leave to sit for a little while to flavour the oil).
  • Spread over the surface of the bread, and cover with the chopped onion.
  • Sprinkle over the salt, and then flick on some cold water to stop a skin from warming as it cooks.
  • Bake for 25 minutes, and then cool on a wire rack.

Nutrition Facts : Calories 2092.9, Fat 52.2, SaturatedFat 7.4, Sodium 7580.1, Carbohydrate 351.5, Fiber 15.6, Sugar 7, Protein 48.9

ROSEMARY AND RED ONION FOCACCIA



Rosemary and Red Onion Focaccia image

Focaccia provides such a tasty and fragrant reminder that great rewards are worth the wait! These crusty little loaves have an aroma that can instantly produce a dozen new friends...holding plates. And the flavor? Savory and delicate, with a punch of herbs in every bite.

Provided by spicyperspective

Categories     Yeast Breads

Time 4h30m

Yield 10-12 serving(s)

Number Of Ingredients 11

1/4 cup lukewarm water
2 teaspoons dry active yeast (1 packet)
1 teaspoon honey
1 1/2 cups cold water
zest of one lemon
3 tablespoons olive oil
1 1/2 teaspoons salt
2 1/2 tablespoons chopped fresh rosemary
3 tablespoons chopped red onions
4 cups all-purpose flour
salt and pepper

Steps:

  • Pour the warm water and honey into the bowl of your electric mixer with a paddle attachment. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so.
  • Then add the cold water, lemon zest, 2 Tb. oil, salt, rosemary and onions. Turn the mixer on low and slowly add the flour.
  • Once all the flour is in the bowl, switch the paddle to the bread hook attachment. "Knead" on low for about 10 minutes.
  • Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
  • Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans. As you press to dough to the edges, don't be afraid to let your fingers puncture the dough-this will created the bumpy, rustic texture of traditional focaccia.
  • Cover both pans with a clean, damp towel. Allow the dough to rise again for another 2 hours. Preheat the oven to 400* F.
  • Before baking use the remaining tablespoon of oil and brush the tops of the loaves. Sprinkle with salt and pepper and decorate with thin onion slices, if you like.
  • Bake for 25-30 minutes, until the tops are golden-brown. Turn out the bread loaves and ENJOY!

RED ONION FOCACCIA



Red Onion Focaccia image

Sauteing the onions in oil before using them to top this quick focaccia gives them a more mellow flavor with just a hint of crispiness.

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 7

2 small red onions, sliced and separated into rings
3 tablespoons olive oil, divided
1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder

Steps:

  • In a large skillet, saute onions in 1 tablespoon oil for 4 minutes; set aside. , On a greased baking sheet, roll out pizza crust into a 12x8-in. rectangle. Brush with remaining oil. Sprinkle with the cheeses, rosemary and garlic powder. Top with onions. , Bake at 425° for 14-16 minutes or until lightly browned.

Nutrition Facts : Calories 213 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 382mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.

RED ONION & SAGE FOCACCIA (BREAD MACHINE)



Red Onion & Sage Focaccia (bread Machine) image

This comes from a great cookbook I've had for awhile, "Bread Machine, how to cook and prepare the perfect loaf" by Jennifer Shapter. This was the best focaccia I've ever had, and I can't wait to make it again. It tastes great with some lightly salted & peppered olive oil. NOTE: I used dried sage, and it came out just fine. Preparation time is the time it takes in the bread machine, plus rising time, plus time for prepping.

Provided by TexasKelly

Categories     Yeast Breads

Time 2h20m

Yield 1 focaccia

Number Of Ingredients 13

1 cup water
1 tablespoon olive oil
3 cups unbleached white flour
1/2 teaspoon salt
1 teaspoon granulated sugar
1 teaspoon fast-rising active dry yeast
1 tablespoon chopped fresh sage
1 tablespoon chopped red onion
2 tablespoons olive oil
1/2 red onion, thinly sliced
5 fresh sage leaves
2 teaspoons coarse sea salt
coarse ground pepper

Steps:

  • Pour the water and oil into the bread pan.
  • Reverse the order in which you add the wet and dry ingredients if necessary.
  • Sprinkle the flour over, ensuring that it covers the liquid.
  • Add the salt and sugar in separate corners.
  • Make a shallow indentation in the flour and add the yeast.
  • Set the bread machine to the dough setting.
  • If our machine has a choice of settings, use the basic or pizza dough setting.
  • Press Start.
  • Lightly oil a 10-11 inch shallow round cake pan or pizza pan.
  • When the cycle has finished, remove the dough from the pan and place it on a surface lightly dusted with flour.
  • Punch the dough down and flatten it slightly.
  • Sprinkle over the sage and red onion and knead it gently to incorporate.
  • Shape the dough into a ball, flatten it, then roll it into a round of about 10-11 inches.
  • Place in the prepared pan.
  • Cover with oiled plastic wrap and let rise in a warm place for 20 minutes.
  • Meanwhile, preheat the oven to 400°F Uncover the risen focaccia, and using your fingertips, poke the dough to make deep dimples over the surface.
  • Cover and let rise for 10-15 minutes, or until the dough has doubled in bulk.
  • Drizzle the olive oil over and sprinkle with the onion, sage leaves, sea salt and black pepper.
  • Bake for 20-25 minutes, or until golden.
  • Turn out onto a wire rack to cool slightly.
  • Serve warm.

FOCACCIA RED PEPPER & ONION



Focaccia Red Pepper & Onion image

I love pizza, focaccia, and bread so much. I don't even think I know anyone who doesn't like pizza. But I do like a little variety and one of my favorite things is the combination of red peppers, Parmesan reggiano cheese and caramelized onions. This dough recipe actually makes enough to make two separate doughs, however I like to...

Provided by Marion Dyess

Categories     Other Appetizers

Time 1h10m

Number Of Ingredients 11

5 c all-purpose flour, plus extra for dusting
1 package yeast
1 egg
2 Tbsp honey
2 Tbsp olive oil
1 tsp salt
1 c warm water 110-115 degrees
1-2 c shaved Parmesan reggiano cheese
2 whole red peppers sliced
2 onions, vidalia, peeled and sliced thin
IT'S BEST IF ALL THE INGREDIENTS ARE MEASURED IN THE BEGINNING AND SET ASIDE

Steps:

  • 1. Take egg out of fridge and let it get to room temperature.
  • 2. Take water, honey, yeast and place into stand mixer- let yeast foam.
  • 3. Add olive oil to water. Add 1 cup out of your 5 cups of flour and use the paddle to mix until well incorporated.
  • 4. Switch to kneading hook and add the rest of the flour - knead for about 8 minutes until smooth and elastic.
  • 5. Place dough on a smooth floured surface - form into a ball.
  • 6. Spray a bowl with cooking spray and cover.
  • 7. In the meantime sauté peppers and onions with a little bit of olive oil salt n pepper while dough rises. Set aside.
  • 8. When pizza has risen about 45 minutes take it a punch down roll onto your board form back into a ball and allow to rise again bowl let it rise again.
  • 9. Cover your hands with flour, grab the piece of dough. My suggestion from experience is that you should have it and on floured surface start punching down the dough. When you see the dough is pliable, start using your hands. I come from underneath start to stretch the dough out for outward into a rectangular shape. Add a little corn meal or semolina flour to your pizza peel and stretch your pizza, or roll it out to your desired shape & place on the pizza peel.
  • 10. Take a little olive oil with a brush and lightly brush the surface of the dough.
  • 11. Add the lightly sautéed onions and peppers and spread evenly across the cross leaving a little room on the edge for the crust.
  • 12. Take your cheese and sprinkle it lightly all over the top of the peppers and the onions until well covered. Sometimes I even put a little extra :-)
  • 13. Bake on convection roast at 550° for about 10 minutes rotating once halfway through.
  • 14. Using a pizza cutter or a serrated edge knife cut into as many pieces as you would like. Mangia!

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your focaccia will be. Use fresh, high-quality red onions, good olive oil, and bread flour.
  • Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together, then let it rest.
  • Let the dough rise in a warm place: This will help it to rise properly and give you a light and fluffy focaccia.
  • Don't overcrowd the focaccia: When you are placing the red onion slices on the dough, make sure to leave some space between them. This will help them to caramelize properly.
  • Bake the focaccia until it is golden brown: This will ensure that it is cooked through and has a nice crispy crust.

Conclusion:

Red onion focaccia is a delicious and versatile bread that can be enjoyed on its own or with a variety of toppings. It is perfect for a quick and easy weeknight meal or for a special occasion. With its beautiful color and caramelized onions, this focaccia is sure to impress your family and friends.

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