This focaccia is a savory, pillowy flatbread topped with sweet caramelized onions, fragrant rosemary, and salty, creamy feta cheese. It’s a forgiving, straightforward dough that comes together with minimal kneading and delivers a bakery-quality result at home. The combination of rich olive oil, soft onions, and tangy feta makes it perfect for sharing as an appetizer, side, or snack.
Ingredients
- For the dough:
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 2 teaspoons (8 g) instant yeast (or active dry yeast, see tips)
- 2 teaspoons (10 g) fine sea salt
- 1 ½ cups (355 ml) warm water (about 105-115°F / 40-46°C)
- ¼ cup (60 ml) extra-virgin olive oil, plus more for the pan and drizzling
- For the topping:
- 2 large onions (about 400 g), thinly sliced
- 2 tablespoons (30 ml) olive oil, for sautéing onions
- 2 tablespoons (30 g) unsalted butter (optional, for richer onions)
- 1 tablespoon (15 ml) balsamic vinegar (optional)
- 1 tablespoon (2 g) fresh rosemary leaves, finely chopped (or 1 teaspoon dried)
- 4 oz (115 g) feta cheese, crumbled
- Flaky sea salt (like Maldon) for finishing, optional
Instructions
- Caramelize the onions (can be done ahead): In a large skillet over medium heat, warm the 2 tablespoons olive oil (and butter if using). Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 20-25 minutes until they are deeply golden and soft. If they start to stick, add a splash of water or lower the heat. Stir in the balsamic vinegar (if using) and cook for 1 more minute. Set aside to cool.
- Make the dough: In a large mixing bowl, whisk together the flour, yeast, and salt. Add the warm water and ¼ cup olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms. It will be sticky—that’s correct.
- First rise: Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size. Alternatively, you can refrigerate it for 8-24 hours for a slower, more flavorful rise.
- Prepare the pan: Generously coat a 9×13-inch (or similar) baking pan with olive oil. Use your fingers to spread the oil all over the bottom and sides.
- Shape the dough: Turn the risen dough out into the oiled pan. Gently stretch it to fill the pan as best you can. If it resists, let it rest for 10 minutes, then stretch again. It doesn’t need to be perfect; the dough will relax during the second rise.
- Second rise: Cover the pan with plastic wrap or a towel and let it rise for another 45-60 minutes, until puffy and slightly jiggly.
- Preheat and dimple: About 20 minutes before baking, preheat your oven to 425°F (220°C). Once the dough has risen, drizzle a little olive oil over the top. Use your fingertips to press deep dimples all over the dough, pushing down to the bottom of the pan.
- Add toppings: Scatter the caramelized onions evenly over the surface. Sprinkle with the chopped rosemary and crumbled feta. Finish with a pinch of flaky sea salt if using.
- Bake: Place the pan in the preheated oven. Bake for 20-25 minutes, until the top is deeply golden brown and the bottom sounds hollow when tapped. The internal temperature should read around 200°F (93°C) if you want to check.
- Cool and serve: Let the focaccia cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. It’s best the day it’s made, but leftovers are delicious too.
Tips
- Yeast substitution: If using active dry yeast instead of instant, dissolve it in the warm water with a pinch of sugar first, let it sit for 5-10 minutes until foamy, then proceed with the recipe. No other changes needed.
- Sticky dough is good: Don’t add too much extra flour. The dough should be very soft and sticky—that’s what creates the airy, open crumb. Use olive oil on your hands if needed.
- Don’t skip the caramelization: Properly caramelized onions take time. Rushing them over high heat will make them bitter. If you’re short on time, you can use shallots or leeks, but the flavor will be milder.
- Check for doneness: Ovens vary. If the top is browning too quickly, tent loosely with foil. The bottom should be golden and crisp—lift an edge to check.
Serving Suggestions
This focaccia is wonderful as an appetizer with a bowl of olive oil and balsamic vinegar for dipping. It also makes a great side to soups, salads, or grilled meats. For a light lunch, slice it horizontally and fill with roasted vegetables, hummus, or fresh mozzarella.
Variations
- Herb swap: Replace rosemary with thyme, oregano, or a mix of Italian herbs.
- Add olives: Press pitted Kalamata olives into the dough before the second rise for a briny kick.
- Spicy version: Add a pinch of red pepper flakes along with the rosemary for heat.
- Cheese alternative: If you don’t have feta, try goat cheese or crumbled blue cheese—both work well.
- No onions? Sauté sliced leeks or shallots instead for a milder, sweeter topping.
Storage and Reheating
Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, place slices in a 350°F (175°C) oven for 5-7 minutes, or until warmed through and crisp. Avoid microwaving, as it will make the bread soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes! After the first rise, you can refrigerate the dough for up to 24 hours. Just punch it down, cover tightly, and refrigerate. When ready to use, let it come to room temperature for about 30 minutes before shaping.
Why is my focaccia dense and not airy? This usually happens if the dough didn’t rise enough or if too much flour was added. Make sure your yeast is fresh and give it enough time to double. Also, resist the urge to add extra flour—sticky dough yields a lighter crumb.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a slightly chewier texture. Use the same amount. You may need to add a little more water (about 2 tablespoons) because bread flour absorbs more liquid.
Do I have to caramelize the onions first? Yes, raw onions will not soften enough during the short bake and may taste sharp. Caramelizing brings out their natural sweetness and ensures they are tender.
Can I make this gluten-free? You can substitute a 1:1 gluten-free flour blend, but the texture will be different—more crumbly and less chewy. Add a teaspoon of xanthan gum if your blend doesn’t include it.
What if I don’t have a 9×13-inch pan? You can use a large rimmed baking sheet (about 12×17 inches) for a thinner focaccia. The bake time will be shorter—start checking at 15 minutes. Or use two 8-inch round pans for a thicker, round version.