Onion Focaccia

This focaccia uses whole wheat flour for a nuttier, heartier base than the typical white flour version. Four tablespoons of olive oil get folded directly into the dough after the first rise, creating that signature rich, almost fried quality in every bite.

A full pound of thinly sliced Bermuda onions gets slowly cooked in olive oil for 8 to 10 minutes until soft and sweet. They spread across the top of the risen dough like a savory blanket, sinking slightly into the surface during baking and releasing their juices into the bread.

Kneading the oil and salt into the dough after the first rise is an unusual step, but it works. The dough has already developed its gluten structure, so the oil gets distributed without making the dough greasy or preventing the gluten from forming properly.

Cornmeal dusted on the oiled pizza pan gives the bottom of the focaccia a gritty crunch that contrasts with the soft, chewy interior. It also prevents sticking better than flour alone.

Kitchen Tips

• Use warm water (about 110°F/43°C) to activate the yeast. Too hot kills it, too cold won’t wake it up.
• Don’t rush the rises. Each one should fully double the dough for the lightest texture.
• Cook the onions gently. You want them soft and translucent, not browned or caramelized for this Italian bread.
• Bake until the edges are golden and the bottom sounds hollow when tapped.

Variations

• Top with fresh rosemary and flaky sea salt for a classic focaccia finish.
• Add sliced olives or sun-dried tomatoes with the onions.
• Use half whole wheat and half all-purpose flour for a lighter crumb.