Easy Olive Oil & Red Onion Focaccia Bread Recipe – Step-by-Step Guide

Last Updated on 2 months by Neha Deshmukh

Easy Olive Oil & Red Onion Focaccia Bread Recipe – Step-By-Step Guide

Hey everyone! There’s just something so satisfying about baking bread, isn’t there? Especially when it’s this easy, flavorful focaccia. I first made this recipe when I was craving something comforting and homemade, and it quickly became a family favorite. It’s perfect for a weekend brunch, a side with soup, or just a delicious snack. Let’s get baking!

Why You’ll Love This Recipe

This focaccia is seriously simple to make, even if you’re not a seasoned baker. It requires minimal kneading and no fancy equipment. Plus, the combination of olive oil and sweet red onion is just divine. It’s soft, airy, and bursting with flavor – a real crowd-pleaser! And honestly, the smell while it bakes is heavenly.

Ingredients

Here’s what you’ll need to create this delicious focaccia:

• 1 cup (120g) bread flour
• ?? tablespoon (7g) instant yeast
• 3 tablespoons (45ml) olive oil, plus extra for drizzling
• ?? cup (240ml) warm water (around 105-115°F / 40-46°C)
• ?? teaspoon (5g) sugar
• As needed salt
• 1 red onion

Ingredient Notes

Let’s talk ingredients for a moment, because using the right ones makes all the difference!

• Bread Flour: Don’t skip this! Bread flour has a higher protein content than all-purpose flour, which creates that lovely chewy texture we want in focaccia. It really makes a difference.
• Olive Oil: Use a good quality extra virgin olive oil. It’s the star of the show, so you want a flavorful one. I love using a fruity, slightly peppery olive oil.
• Instant Yeast: I prefer instant yeast because you don’t need to activate it beforehand. If you’re using active dry yeast, you’ll need to bloom it in warm water with a little sugar for about 5-10 minutes until foamy.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large bowl, combine the bread flour, instant yeast, 2 tablespoons of olive oil, sugar, and half of the salt. Mix everything together until it’s nicely incorporated.
2. Gradually add the warm water and mix until a non-sticky dough forms. Now, it’s time to knead! Knead the dough for about 5 minutes until it becomes smooth and elastic.
3. Grease a clean bowl with a little olive oil. Place the dough inside, turning to coat it in the oil. Cover the bowl with cling wrap and let it rise in a warm place for about 1.5 hours, or until it has doubled in size.
4. While the dough is rising, thinly slice the red onion. Toss the slices with 1 tablespoon of olive oil. This will help them caramelize beautifully in the oven.
5. Once the dough has doubled, gently punch it down to release the air. Roll it out into a thick flatbread (about 1-inch thick) and place it on a greased and lined baking tray. Let it rest for another 30 minutes.
6. Preheat your oven to 200°C (392°F). Now for the fun part! Use your fingers to create dimples all over the surface of the dough. Drizzle generously with the remaining olive oil, spread the sliced onions evenly over the top, and sprinkle with the remaining salt.
7. Bake for 15-18 minutes, or until the focaccia is golden brown and easily movable. Let it cool on a wire rack before cutting into squares.

Expert Tips

Want to take your focaccia to the next level? Here are a few tips I’ve learned along the way:

• Perfect Rise: A warm environment is key for a good rise. I like to turn on my oven to the lowest setting for a few minutes, then turn it off and place the dough inside.
• Dimpling Technique: Don’t be shy with the dimples! They create those lovely pockets for the olive oil to pool in, adding tons of flavor.
• Preventing a Soggy Bottom: Make sure your baking tray is well-greased and lined with parchment paper. This will help prevent the bottom from getting soggy.

Variations

Focaccia is so versatile! Here are a few ideas to spice things up:

• Vegan Focaccia: Simply ensure your sugar is vegan-friendly. The recipe is naturally vegan otherwise!
• Gluten-Free Focaccia: Use a gluten-free bread flour blend. You might need to adjust the amount of water slightly.
• Herb & Garlic Focaccia: Add chopped fresh rosemary, thyme, and garlic to the olive oil before drizzling it over the dough. My friend, Priya, makes this all the time and it’s amazing.
• Spice Level: Sprinkle some chili flakes over the onions before baking for a little kick.
• Festival Adaptations: During Christmas or New Year, I sometimes add a sprinkle of festive sprinkles or rosemary to make it extra special.

Serving Suggestions

This focaccia is delicious on its own, but it’s also fantastic with:

• A simple green salad
• A bowl of hearty soup
• A cheese and charcuterie board
• Dipped in balsamic vinegar and olive oil

Storage Instructions

Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days. You can also freeze it for longer storage. Just wrap it tightly in plastic wrap and then in foil.

FAQs

Let’s answer some common questions:

• What type of olive oil is best for focaccia? Extra virgin olive oil is the way to go! It has the best flavor.
• Can I make focaccia dough ahead of time? Yes! You can make the dough up to 24 hours in advance. Let it rise in the fridge, then bring it to room temperature before rolling it out.
• How do I know when the focaccia is done baking? It should be golden brown and sound hollow when tapped on the bottom.
• Can I use active dry yeast instead of instant yeast? Yes, but you’ll need to bloom it in warm water with a little sugar for 5-10 minutes before adding it to the flour.
• What can I add to focaccia besides onions? The possibilities are endless! Try olives, cherry tomatoes, roasted vegetables, or different herbs.

Enjoy your homemade focaccia! I hope this recipe brings as much joy to your kitchen as it does to mine. Happy baking!