Best 10 Herb Onion Foccacia Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Herb onion focaccia is a deliciously savory bread that is perfect for any occasion. This flatbread is topped with fresh herbs, onions, and olive oil, giving it a wonderful aroma and flavor. With its crispy crust and soft, fluffy interior, herb onion focaccia is a crowd-pleasing dish that is sure to become a favorite in your home. Read on to learn more about this delicious bread and how to make it yourself.

Let's cook with our recipes!

ONION-HERB FOCACCIA



Onion-Herb Focaccia image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.

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.

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

ONION FOCACCIA



Onion Focaccia image

The versatility of this bread and ease of preparation, makes it very popular in my household. It also saves me money by not buying the expensive focaccia from the bakery!-Jennifer Meacham, Portland, Oregon

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 wedges).

Number Of Ingredients 12

3-1/2 to 4 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup water
3/4 cup chicken broth
1/4 cup plus 2 tablespoons butter, divided
2 teaspoons dried minced onion
1 medium red onion, sliced
2 garlic cloves, minced
1/4 teaspoon pepper
2 teaspoons canola oil

Steps:

  • In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water, broth, 1/4 cup butter and dried minced onion to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. Meanwhile, in a large skillet, saute the red onion, garlic and pepper in remaining butter until onion is tender. Shape dough into a 12-in. circle; place on a greased baking sheet. Brush with oil. Top with onion mixture, pressing down lightly. , Bake at 375° for 30-35 minutes or until golden brown. Cut into wedges; serve warm.

Nutrition Facts : Calories 200 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 201mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g 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

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.

FOCACCIA BIANCA WITH HERB OIL



Focaccia Bianca with Herb Oil image

Provided by Peter Reinhart

Categories     side-dish

Time 12h35m

Yield 1 sheet pan or 2 to 3 round focaccia

Number Of Ingredients 19

3 tablespoons olive oil
White Master Dough, recipe follows
1/2 to 3/4 cup Herb Oil, plus more as needed, recipe follows
2 cups freshly grated Parmesan, Romano or Asiago cheese (optional)
4 1/3 cup unbleached bread flour (567 grams)
1 3/4 teaspoons kosher salt (11 grams)
1 1/4 teaspoons instant yeast (4 grams)
2 cups water, cool (about 60 degrees F) (454 grams)
2 tablespoons olive oil (28 grams)
1 cup olive oil
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon fresh rosemary leaves or dried
1/2 teaspoon dried thyme
1 teaspoon granulated sugar
1/2 teaspoon red pepper flakes, optional
1/4 teaspoon hot or mild paprika, optional
1 teaspoon kosher salt or coarse sea salt

Steps:

  • Five hours before baking the focaccia, line a rimmed baking sheet with parchment paper or a silicone baking mat and oil the bottom and interior sides with 3 tablespoons olive oil. Begin panning and dimpling the White Master Dough, at 20-minute intervals, dipping your fingers in olive oil to keep them from sticking to the dough as you work. After three to four rounds of dimpling and resting, the dough will have relaxed enough to cover the whole pan. At this point, rub the remaining 1 teaspoon of oil over the dough and cover the pan loosely with plastic wrap. Then allow 3 hours for the final rise.
  • When the dough reaches the rim of the pan (or doubled in size), position a rack in the center of the oven and preheat to 475 degrees F (425 degrees F for convection). Carefully peel off the plastic wrap, drizzle the dough with 2 tablespoons herbed olive oil and sprinkle with flaky sea salt. Bake for 15 to 18 minutes, rotating the pan halfway through. Remove from the oven and sprinkle with 2 cups Parmesan or Romano cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Transfer the focaccia to a cutting board and let rest 3 to 5 minutes before serving.
  • Bake on the middle shelf of the oven for 8 minutes. Then rotate the pan 180 degrees and bake 9 to 12 minutes longer, or until the top and the undercrust are golden brown. If using cheese, remove the pan from the oven when the focaccia looks done and sprinkle it with the cheese. Return the pan to the oven for 2 minutes and then remove it.
  • Transfer the baked focaccia to the stovetop or to a heatproof counter. Using an offset spatula or bench blade, carefully slide it around the edge, between the crust and the side of the pan, and then lift the focaccia out of the pan and slide it onto a cutting board. Drizzle any oil remaining in the baking pan over the focaccia. If the parchment paper or baking mat is still clinging to the focaccia, remove it. Let cool for 5 minutes, then cut into 3- or 4-inch squares and serve.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine the flour, salt and yeast. Add all of the water and mix on slow speed for 30 seconds or stir with a large spoon to form a coarse, shaggy dough. Add the 2 tablespoons of the olive oil, increase the speed to medium (or continue mixing with the spoon or with wet hands), and mix for another 30 to 60 seconds to make a wet, coarse, sticky dough. It may seem too wet to form a cohesive dough at this stage. Let the dough rest for 5 minutes to fully hydrate.
  • Increase the mixer speed to medium-high (or continue mixing by hand) and mix for another 30 to 60 seconds to make a smooth, sticky dough. It should be soft, supple and sticky to the touch, and offer a little resistance when pressed with a wet finger.
  • Use 1 teaspoon of the extra oil to make a 15-inch-diameter oil slick on the work surface. Rub some oil on a plastic bowl scraper and on your hands and use the scraper to transfer the dough to the oil slick. Stretch and fold the dough. Cover the dough with a bowl and let it rest for 2 to 5 minutes. Repeat the stretch and fold (rub more oil on the work surface as needed), cover the dough, and let it rest for 2 to 5 minutes. Then repeat the stretch and fold, cover with the bowl, and again let it rest for 2 to 5 minutes. Perform a fourth and final stretch and fold to make a smooth ball of dough. The dough will have firmed up after each stretch and fold and will now be soft, smooth, supple, and somewhat sticky but firm enough to hold together when lifted. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 12 to 72 hours.
  • In a bowl, whisk together the oil, basil, parsley, oregano, rosemary, thyme, garlic and pepper flakes and paprika (if using), gradually adding the salt and whisking the oil to bring the salt to the surface before tasting. Store in the refrigerator in a container with a lid, where it will keep for at least 6 months. Makes 1 cup.

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 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.

Tips:

  • Choose the right flour: For a crispy crust and tender crumb, use a bread flour with a high protein content (at least 11%).
  • Activate the yeast properly: To ensure your focaccia rises properly, use warm water (around 110°F) and add a pinch of sugar to feed the yeast.
  • Let the dough rise in a warm place: The ideal temperature for rising dough is between 75°F and 85°F. You can place the dough in a warm oven with the light on, or in a sunny spot on your kitchen counter.
  • Don't overproof the dough: Overproofing can result in a dense, gummy focaccia. Let the dough rise until it has doubled in size, but not more than that.
  • Use a variety of toppings: Focaccia is a versatile bread that can be topped with a variety of ingredients. Some popular options include herbs, onions, cheese, tomatoes, and olives.
  • Bake the focaccia in a hot oven: A hot oven will help to create a crispy crust and a tender crumb. Bake the focaccia at 425°F for 20-25 minutes, or until the crust is golden brown.

Conclusion:

Focaccia is a delicious and versatile bread that is perfect for any occasion. It can be served as an appetizer, a side dish, or even a main course. With its crispy crust, tender crumb, and variety of toppings, focaccia is sure to please everyone.

Related Topics