Garlic and Onion Focaccia
- Oct 10, 2025
- 2 min read
Updated: Jan 20
Focaccia looks impressive but it's quite simple to make. It's also versatile: tomatoes, roasted peppers, olives, rosemary and thyme are all great additions; just make sure you use good extra virgin olive oil. You can eat it on its own, as part of a meal, or do what I do and make it into a big sandwich with lots of mustard!
10-12 squares
Ingredients
Dough
500g strong white bread flour
5g fine salt
7g fast-action dried yeast
400ml water
A little light olive oil, to oil
Topping
150ml extra virgin olive oil
180g onions, sliced
About 1 tbsp dried oregano
Flaky sea salt
Garlic butter
150g unsalted butter
6 garlic cloves, finely chopped
Method
To make the dough, put the flour, salt and yeast into a stand mixer fitted with the dough hook and mix on a low speed for 5 minutes, gradually adding 300ml of the water as you do so. Increase the speed to medium and slowly add the remaining 100ml water. Continue to mix for 14 minutes on medium until the dough is smooth and elastic.
Transfer the dough to an oiled large bowl, cover and leave to rise for 1 hour.
Uncover the dough and gently fold it from the edges into the middle, rotating the bowl as you do so. Re-cover the bowl and leave to rise for a further hour.
Repeat the folding process, then cover again and leave the dough to rise for another 2 hours.
Liberally oil the base of a 40 x 30cm shallow baking tin. Gently tip the dough out onto an oiled surface and stretch it out a rectangle, the size of your tin. Lift the dough into the tin and use your fingertips to spread it to the edges. Drizzle with around 50ml of the extra virgin olive oil, cover and leave to prove for an hour.
Heat your oven to 200°C/180°C Fan/Gas 6.
Using your fingers, push the onions into the focaccia, pressing firmly down to the base to create indentations, without disturbing the surrounding risen focaccia too much. Sprinkle liberally with oregano and flaky sea salt and drizzle generously with the rest of the extra virgin olive oil. Bake in the oven for 25-30 minutes until golden brown.
Meanwhile, for the garlic butter, melt the butter in a saucepan, add the chopped garlic and season with a little salt and pepper. When the focaccia comes out of the oven, brush the garlic butter all over the surface and drizzle with more extra virgin olive oil. Transfer to a wire rack to cool.
Serve the focaccia cut into squares.
This focaccia recipe looks so soft, flavorful, and perfectly baked! I like how it focuses on simple ingredients but creates such a rich and comforting result. Garlic and onion are always a great combination for bread, and this recipe really highlights that beautifully. It’s the kind of baking project that feels both relaxing and rewarding. In my free time, I also explore entertainment platforms such as Netfly Tv. Thanks for sharing such a tasty and well-presented recipe!
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