Herbed Focaccia with Caramelized Onions and Olives

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

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.

To Make This Herbed Focaccia with Caramelized Onions You Will Need:

• yellow onions
• butter
• olive oil
• kosher salt
• warm water (110 degrees)
• honey
• active dry yeast
• bread flour
• kosher salt
• italian seasoning
• garlic powder
• black pepper
• kalamata olives, halved
• roasted garlic olive oil, optional for drizzling over finished bread

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 or 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 3 yellow onions. I separated each onion layer and tossed them in a nearby bowl.

Then I melted 2 tablespoons of butter in a medium skillet along with 1 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 30 to 40 minutes so you can get going on the focaccia dough.

While the onions were cooking away in butter, I got going on the focaccia. In a measuring up add 1 teaspoon of honey along with 1 cup of warmish-hot-ish water (110 °) and sprinkled a 1/4 ounce (or 2-1/4 teaspoons) packet of yeast over top, stirred and let that proof and get all fluffy for about 10 minutes.

In a large bowl add 2-3/4 cups of bread flour, 1 teaspoon kosher salt, 2-1/2 teaspoons Italian seasoning, 1 teaspoon garlic powder and 1/4 teaspoon black pepper.

Give it a good ol’ stir and pour in the yeast 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°.

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 and measure about 1/2 cup or so. It doesn’t have to be exact.

Don’t you wish you could smell this?

Pour the caramelized onions over top and spread them around evenly.

I only put olives on one half for us olive-lovers and left the other half just onions for the not-so-olive-fans.

Pop the focaccia into a preheated 450° 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?

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.

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

Slice.

Serve and devour.

Enjoy! And if you give this Herbed Focaccia recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 8 servings

Herbed Focaccia with Caramelized Onions and Olives

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

Prep Time: 45 minutes mins

Cook Time: 20 minutes mins

Total Time: 1 hour hr 5 minutes mins

Ingredients

• 3 small yellow onions
• 2 tablespoons butter
• 1 tablespoons olive oil
• 1 to 2 pinches kosher salt
• 1 cup warm water, 110 degrees
• 1 teaspoon honey
• 1¼ ounce packet, 2-1/4 teaspoons of active dry yeast
• 2¾ cups of bread flour
• 1 teaspoon kosher salt
• 2½ teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup kalamata olives, halved

Instructions 

• Halve and peel 3 small onions and slice into vertical strips.
• 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.
• Meanwhile; Mix the honey, warm water and yeast in a small measuring cup or bowl. Let proof for 10 minutes
• In large bowl, stir together flour, salt, Italian seasoning, garlic powder, and black pepper.
• Add the yeast/water to the dry ingredients stirring to combine.
• When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
• Lightly oil a large bowl, place dough in bowl, and turn to coat with oil {going up and around the sides of the bowl}.
• Cover with damp cloth and let rise in warm/dry place for 30-45 minutes.
• Preheat oven to 450 degrees and grease rimmed baking sheet with a little olive oil.
• 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}.
• 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}.
• 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.
• Let cool slightly, drizzle with roasted garlic olive oil, slice and serve!

Serving: 1slice, Calories: 245kcal, Carbohydrates: 38g, Protein: 6g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 435mg, Potassium: 153mg, Fiber: 4g, Sugar: 2g, Vitamin A: 192IU, Vitamin C: 2mg, Calcium: 98mg, Iron: 2mg

Author: Laurie McNamara

Course: Breads & Baked Goods

Cuisine: Italian