This herbed focaccia has herbs throughout and is topped with caramelized onion and kalamata olives. A delicious concoction of flavors!

Did I ever mention that I’m a total olive FUH-reak?

What? Don’t believe me? Just ask Nichole, she’s a fellow olive freak too. We’re so completely obsessed that we’re known to polish off a jar of olives AND then dip tortilla chips in the olive brine. Gross? I think not.

Salt and more salt… that’s just how we do. Definitely don’t knock it ’till you try it.

Herbed Focaccia l SimplyScratch.com

So wanna know what I did?

Duuuuh I made bread, focaccia to be exact. There’s nothing in the world more suitable to cheering me up then the smell of bread baking. Except maybe the smell of onions caramelizing in butter. It’s even better when you combine both aromas. That’s right, delicious focaccia bread topped with caramelized onions and olives.

So needless to say, all was right in the world the moment the smell wafted up and slapped me across the face.

Perma-smile and insta-cheered.

Of course you don’t really have to put onions and olives on top of your focaccia or even put herbs in the focaccia dough.  You could however layer thin slices of Roma tomatoes and when it comes out of the oven top it with fresh torn basil orrrr just nix the Italian herbs and make it plain and simply sprinkle with mozzarella if that’s your thing. This focaccia recipe is so darn adaptable, which is why I love this recipe!

First I halved, peeled and cut vertical slices of onion {think root to tip!}. I separated each onion layer and tossed them in a nearby bowl.

Then I melted a couple tablespoons of butter in a medium skillet along with a tablespoon of olive oil over medium heat.

Then I threw in the onions.

I put a lid on it and kept checking on it every now and again. The whole caramelizing onions bit takes about 20-25 minutes so you can get crackin’ on the dough.

While the onions were cooking away in butter, I got going on the focaccia. In a measuring up add the teaspoon of honey along with a cup of warmish-hotish water {110 degrees} and sprinkled the yeast over top, stirred and let that proof and get all fluffy for about 10 minutes.

In a large bowl add the bread flour, garlic powder, Italian seasoning, kosher salt and black pepper.

Give it a good ol’ stir and pour in the yeasty-water.

Stir that just until it comes together.

Then just plop it down on a lightly floured surface, and get to kneading.

I stop kneading when the dough is elastic and kind of wrinkles like an old man (or woman because I’m not discriminating) skin. You’ll know when you get there.

Toss it into another clean bowl that has olive oil in it and toss the dough-ball all around, coating the sides of the bowl with oil. Cover and put in a dry/warm spot to rise for 30 minutes… 45 minutes tops.

While that was rising I hovered over my pan of caramelizing onions stirring and taking long. deep. breaths.

After the dough has risen, punch it down and preheat your oven to 450 degrees.

Spread the dough out on a well-greased-with-olive-oil pan with your finger tips, and then uses your knuckle to make little indentations a couple of inches apart.

Drain the olives…

And slice them in half.

Ohhh yeahhhh these onions are so done-zo.

Pour the onions over top and spread them around evenly.

I only put olives on one half for us olive-lovahs and left the other half just onions for the not-so-olive-fans. Pop the focaccia into a preheated 450 degrees and immediately reduce the temperature to 375 and bake  for 17-20 minutes depending. Keep an eye on it, you wouldn’t want this to burn, would you?

Herbed Focaccia l SimplyScratch.com

After it came out of the oven I stared at this thinking it needed something extra… a little something… to kind of gel it all together. {ps…the olives sort of look like coffee beans… but they’re not… promise}

So I opened my pantry and found this infused olive oil from Star! It was just what I wanted… if you don’t have roasted garlic infused olive oil, just use regular evoo and drizzle over top… but this stuff is where it’s at!

Herbed Focaccia l SimplyScratch.com

Slice.

Herbed Focaccia l SimplyScratch.com

Serve.

Herbed Focaccia l SimplyScratch.com

Happy Monday! Now, let’s get through it, together… with carbs!

 

Enjoy! And if you give this herbed focaccia recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Herbed Focaccia l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Herbed Focaccia with Caramelized Onions and Olives
Yield: 6-8 servings

Herbed Focaccia with Caramelized Onions and Olives

Easy, fool-proof focaccia smothered in caramelized onions and olives.

Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3 small onions
  • 2 tablespoons butter plus 1 tablespoon olive oil
  • 1-2 pinches of kosher salt
  • 1 cup warm water (110 degrees)
  • 1 teaspoon honey
  • 1 (1/4 ounce or 2-1/4 teaspoons) packet of active dry yeast
  • 2-3/4 cups of bread flour
  • 1 teaspoon kosher salt
  • 2-1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/4 cup kalamata olives, halved
  • roasted garlic olive oil, optional for drizzling over finished bread

Instructions

  1. Halve and peel 3 small onions and slice into vertical strips.
  2. Heat butter and one tablespoon of olive oil in a medium skillet over medium heat. Add in the onions and sprinkle with a pinch or two of salt. Cover, stirring occasionally until a deep golden. Remove and set a side.
  3. Meanwhile; Mix the honey, warm water and yeast in a small measuring cup or bowl. Let proof for 10 minutes
  4. In large bowl, stir together flour, salt, Italian seasoning, garlic powder, and black pepper.
  5. Add the yeast/water to the dry ingredients stirring to combine.
  6. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
  7. Lightly oil a large bowl, place dough in bowl, and turn to coat with oil {going up and around the sides of the bowl}.
  8. Cover with damp cloth and let rise in warm/dry place for 30-45 minutes.
  9. Preheat oven to 450 degrees and grease rimmed baking sheet with a little olive oil.
  10. Punch dough down, place on well oiled, rimmed baking sheet and spread out using your finger tips pat dough into 1/2-inch thick rectangle {keep it rustic looking}.
  11. Using your knuckle, make indentations in the dough about 1/2-inch apart, {if making plain (without toppings} then prick dough with a fork in addition to making the indentations}.
  12. Top the dough with the caramelized onions and olives. Slide the focaccia into your oven and immediately reduce the temperature to 375 degrees and bake for 17-20 minutes or until the focaccia is golden brown.
  13. Let cool slightly, drizzle with roasted garlic olive oil, slice and serve!

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