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Focaccia Recipe with Caramelized Onion, Tomato & Rosemary

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This focaccia recipe, topped with caramelized onions and tomatoes, is inspired by a trip to Italy and a meeting with a kind-hearted Italian grandmother.
This focaccia recipe, topped with caramelized onions and tomatoes, is inspired by a trip to Italy and a meeting with a kind-hearted Italian grandmother.

This focaccia recipe, topped with caramelized onions and tomatoes, is inspired by a trip to Italy and a meeting with a kind-hearted Italian grandmother.

I learned many years ago not to question Italian grandmothers when it comes to matters of the kitchen, particularly when these matters involve a classic focaccia recipe and gnocchi. When I was in my early twenties, making an epic backpacking trip around Europe (well, it was epic to me anyways), my friend and I stayed at a charming pensione, named Chicco di Grano, in the heart of Tuscany.

While the family-run inn was not the luxurious Italian villa that regularly stars in my daydreams, it was many steps above the bunk-sleeping, shower-sharing youth hostels of our travels to that point. Nestled at the top of a long driveway lined by prolific olive trees and host to an expansive view of the surrounding vineyards and groves, Chicco di Grano was the destination of many Italian travelers. Perhaps our very limited handle of the Italian language (counting from one to ten doesn’t count) was why we got off on the wrong foot with the proprietor’s elderly mother.

Dinners at Chicco di Grano were enjoyed at the long wooden table set on the stone patio. If you were the newcomers, as we were the first night, you were seated at the end of the table furthest away from the hosts, Paolo and Jean – and Paolo’s mother (we’ll call her Nonna). As guests departed on subsequent nights, the newcomers became old-timers and moved up the table. It was that first night that we were under the intense scrutiny of Nonna. Each time I looked up the table, she was studying us, never sparing a smile for either my friend or me. What had we done to offend her? Had we broken some cardinal rule of Italian dining?

With some trepidation, we arrived at the breakfast table the next morning. When Nonna came into the room, she shuffled over to us, wished us a hearty “Buongiorno”, pulled each of us down to her, and planted kisses on our cheeks. Besides being effusive in our compliments of the dinner and throwing a wild party in our room, we had no idea how we made our way into her good graces overnight. It was not to be questioned.

As the days went by, we spent many hours around that table on the patio, diving into the wonderful meals, sipping wine, and dancing under the stars with Paolo and the other guests. The day before we departed Chicco di Grano, Nonna beckoned us into the kitchen. Through hand gestures and patient demonstration, she taught us to make her rosemary-infused focaccia and pillowy gnocchi. Those couple of hours lit a culinary fire in me and taught me about the importance of taking care in preparing meals for those you love. My notes from that lesson were tucked away in my travel journal that my parents found recently. Unfortunately, I was missing the amounts for a couple of the focaccia ingredients. So, the basic focaccia recipe is from Food & Wine Magazine. The toppings, however, are Nonna-inspired. I think she would have approved.

The focaccia recipe:

In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes. Stir in flour, 1/4 cup olive oil and 1 teaspoon kosher salt.

Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes.

Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.

Onion Tomato Focaccia Collage

Preheat oven to 450 degrees F.

Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.

OnionTomatoFocaccia3

Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.

Top the dough with tomato slices, caramelized onions, rosemary, Parmesan cheese, and salt. Drizzle with remaining 2 tablespoons olive oil.

OnionTomatoFocaccia4

Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool on a rack. Cut into pieces and serve.

Other focaccia recipes:

Cookin’ Canuck’s Soft Chickpea Focaccia (Farinata) with Zucchini, Rosemary & Roasted Red Peppers
Gluten-Free Goddess’ Gluten-Free Focaccia with Tomato & Garlic
Smitten Kitchen’s Grape Focaccia with Rosemary

Focaccia with Caramelized Onion, Tomato & Rosemary Recipe

This focaccia recipe, topped with caramelized onions and tomatoes, is inspired by a trip to Italy and a meeting with a kind-hearted Italian grandmother.
4.75 from 12 votes
Print Pin Rate
Course: Breads
Cuisine: Italian
Keyword: Pizza Recipe
Prep Time: 2 hours 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes
Servings: 8 Servings
Calories: 308kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 1 package dry yeast
  • 1 cup warm water
  • 1 teaspoon honey
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons kosher salt divided
  • 1/2 cup plus 1 tablespoon olive oil divided
  • 1 large onion thinly sliced
  • 1 medium tomato cut into 1/4-inch slices
  • 2 sprigs fresh rosemary needles removed from stem
  • 1/3 cup packed finely grated Parmesan cheese

Instructions

  • In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes.
  • Stir in flour, 1/4 cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes.
  • Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.
  • Preheat oven to 450 degrees F.
  • Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
  • Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.
  • Top the dough with tomato slices, caramelized onions, rosemary, Parmesan cheese, and salt. Drizzle with remaining 2 tablespoons olive oil.
  • Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool on a rack. Cut into pieces and serve.

Notes

Basic focaccia recipe adapted from Food & Wine Magazine.

Nutrition

Calories: 308kcal | Carbohydrates: 33g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 650mg | Potassium: 112mg | Fiber: 2g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 3.1mg | Calcium: 57mg | Iron: 2mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

 

Reader Interactions

Comments

  4. warmvanillasugar

    This sounds perfect! When I was in Riomaggiorre, Italy, they made the BEST focaccia. It was this little towns specialty, and I haven't been able to find anything that even comes close to the amazing-ness of this food. This recipe looks close enough! I'm so trying it today.

    Reply

  5. Pretend Chef

    I love the story and would like to hear more from your travel journal. Sounds like such an amazing experience. This looks so delicious. Yummy!

    Reply

  7. Tricia @ Saving room for dessert

    I wish I could express what a wonderful story that is. I've dreamed of going to Italy and learning to make Italian food with a little old Italian grandma. You took me there this morning. Thank you. Thanks for sharing the trip and the recipe. I can't wait to make it. I think I'm going to have to buy bigger pants.

    Reply

  9. Candy Girl

    Great story! I love focaccia and have yet to make a version at home that lives up to the handfuls I ate while in Italy. I'm going to make this this weekend!

    Reply

  12. Soma

    Memories always make beautiful posts. Dara is this my favorite kind of focaccia.. fresh tomatoes, sweet caram. onions and my fav. herb rosemary. The photographs are warm and inviting calling me…

    Reply

  14. Georgia (The Comfort of Cooking)

    This is such a beautiful focaccia, and one of my favorite breads to make seeing as it's one of the simplest. Thank you for sharing this recipe and your talents in the kitchen! I'll have to try this soon!

    Reply

  19. Delishhh

    I am having a dinner party this weekend and i was just thinking of appetizers to make. . .i guess i do not have to look any further!

    Awesome recipe!

    Reply

  20. Now Serving

    Rosemary is my Absolute favorite herb – I found in just a few months before I started blogging and use it a lot in all my recipes – The bread looks totally EDIBLE

    Reply

  28. Cheryl and Adam

    Italian and Southern grandmothers seem to both have unassailable authority in the kitchen! Belle cose a la tua nonna! This is wonderful!

    Reply

  29. Isabelle

    You must've read my mind, because I've been craving focaccia in the worst possible way for the past couple of days.
    I was planning on making some this weekend, and now I absolutely will have to use this lovely combination of toppings… the smell while it's baking must be indescribably good.

    Reply

  31. Cookin' Canuck

    Thank you for all of your comments. We finished up the leftovers today. Just wrap the focaccia in foil and heat in a 350 degree oven for about 5 minutes.

    Reply

  32. marla

    This recipe goes so far beyond the gorgeous Focaccia. For a moment there I was in Italy with you – moving around that dining table, trying to understand Italian. So awesome that Nonna shared some kitchen secrets with you gals 🙂 xo

    Reply

  36. Anonymous

    This looks toooo enticing. Perfect for having guests and for lunch with a big salad. You make it look so easy! Gorgeous pictures!

    Reply

  38. Monet

    Your focaccia looks amazing…those tomatoes and garlic are just perfect. But I loved hearing the story behind this recipe even more. Thank you for sharing your heart and these eats. I hope you have a blessed Saturday!

    Reply

  42. Marly

    I sound like I'm just repeating what everyone else has said here, but you know what? Some things bear repeating. This recipe looks amazing! I can't wait to try it myself!

    Reply

  46. Chef E

    This looks great, many of my favorite ingredients here!

    I am looking for weekend things to make and this is on my list!

    Reply

  47. Feast on the Cheap

    I feel like this was tailor-made just for me! Am printing this out and plan on making it this week!

    Reply

  49. Cake Duchess

    Love the nonna story. I'm sure it was an epic trip. Sounds like it was fabulous. How sweet that she taught you this great recipe. It looks fantastica!;)xx

    Reply

  50. Sylvie @ Gourmande in the Kitchen

    Such a classic! Focaccia is so much fun to make, and the toppings sound amazing.

    Reply

  55. danasfoodforthought

    You are so lucky to have had such a special culinary experience. It looks like it paid off, because this foccacia looks delicious!

    Reply

  56. megan @ whatmegansmaking

    Foccaccia is one of those things that's on my list to make soon! This looks incredible, wonderful pictures too!

    Reply

  60. Dani

    just made this for my dad – it looks so yummy I'll have to make it again so that I can review your recipe on yelleBELLYboo!

    Reply

  61. diamond rings

    This looks incredible… Italian is my favorite and I've never met a pizza I didn't like! This is just perfect, thank you : P

    Reply

  65. Cookin' Canuck

    Joyce – Great question. I meant to write something in the post about that. The holes allow for olive oil pool slightly, giving the focaccia its classic taste and texture when it bakes.

    Reply

  67. Bet

    This was delicious!! I found your recipe on Tasty Kitchen and loved reading the whole story on this post. Thanks for sharing!

    Reply

  70. GREENfatima

    Fun recipe- although I must have spread mine too thin, because its quite thin crunchy. huhh.. still tastey just not the dense fluffy bread i was hoping for.

    Reply

  71. Swiss Municipal

    I’ve made this twice now and it has been absolutely delicious both times. 🙂 Thank you for posting this!

    I’m planning on making it again but I’m thinking of freezing it in advance a few days early and then baking it the day of. Any advice on doing that? Things I should watch out for?

    Thanks again!

    Reply

  72. Aleksandra

    We have just had it, and Oh-My-God!, it was beyond delicious! Thank you!
    Greetings from Vienna, Austria

    Reply

  75. Ashley

    I’ve made this twice now and I must say it’s DELISH. Thank you SO much for sharing. It’s so easy and the flavors are just scrumptious 🙂

    Reply

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    Reply

  80. tori

    I really want to make this recipe tomorrow, but I have a couple questions about it.

    1. how much yeast do I use? How much is one package of dry yeast? I’m new to cooking and just have a jar of yeast in my fridge. Can I use that? If so, how much?

    2. It says to cook this on a baking sheet. Could I cook it on a pizza stone? Would that ruin it?

    3. Are carmelized onions just onions cooked in oil in a frying pan? Or do I need to add anything to them?

    Thanks so much!

    Reply

    • Dara (Cookin' Canuck)

      Hi Tori, let’s see if I can answer your questions:

      1) One package of dry yeast holds 2 1/4 teaspoons. If you ever forget that, it is usually printed on the side of the jar. 🙂
      2) Honestly, I have never tried baking this on a pizza stone, but I would imagine it would be fine. The texture of the bottom of the bed might be a little different than on a baking sheet, and you won’t get a crust around the edge.
      3) You can use the recipe for caramelized onions in this post: https://www.cookincanuck.com/2013/05/caramelized-onion-chive-cream-cheese-recipe/

      I hope that helps!

      Reply

  82. Andrea

    Made this today and it was fantastic! Beautiful presentation and spectacular taste. One of my favorite bread recipes I’ve made so far. The most time consuming part is caramelizing the onions, but it’s worth it.

    Reply

    • Dara

      I’m so glad that you loved it as much as I do, Andrea! Now you’ve inspired me to make it again sometime this week.

      Reply

  83. Silvia Ethel

    Could you kindly give me the yeast quantity in spoons? We don’t have yeast packages in Brazil, and I’d love to try your focaccia recipe!! Thanks in advance!

    Reply

  84. Maureen K

    5 stars
    Delicious! Only problem I have is how do I prevent my carmelized onions from getting too dark during the baking process? Other than that, delicious!

    Reply

    • Dara

      Hi Maureen, I’m glad you enjoyed it! If you notice that the onions are getting too brown, try placing (loosely) a piece of foil on top.

      Reply

  85. Radhika

    This looks fantastic! Can’t wait to try it! Could I substitute all purpose flour with whole wheat pastry flour?

    Reply

  87. mosocookie

    Delicious and so easy! I did, however, need to add an extra half a cup of flour. It tasted delicious!!!

    Reply

  88. Wicker67

    So easy and so delicious. I just made it this morning and had to let you how wonderful it turned out. I did saute some minced garlic with the onions and also sprinkled some dried thyme with the rosemary. I’m looking forward to trying other ingredients such as artichokes, olives and even jalapenos. The bread is so delicious, light and airy, I just wanna eat the whole thing.

    Thank you for sharing this super tasty recipe.

    Reply

  92. Jess

    3 stars
    It was too thin for what I normally like. I would definitely make it again but in a smaller pan so that the dough comes out thicker and more fluffy like traditional focaccia.

    Reply

    • Dara

      Hi Jess, authentic focaccia is often thinner, though can be found thicker and fluffier like you’re describing. Google “traditional focaccia” and you’ll be able to pull up plenty of photos of thin focaccia from very reliable sources. That being said, I’m glad you enjoyed the flavor!

      Reply

  93. Marina

    5 stars
    I regularly bake bread, but had never tried my hand at focaccia. This recipe turned out so well and it was perfect for dipping into olive oil and balsamic vinegar. Thank you!

    Reply

  95. Lisa

    5 stars
    Thanks for the recipe! This was delicious!! I actually ended up making it twice today lol the first one disappeared and a second was requested. Second time around, I double the onions because I love onions, and my goodness, it was amazing!

    Reply

  96. Maura

    4 stars
    Recipe was delicious and easy to follow. I doubled mine because I had so many tomatoes from my garden to use up and didn’t have too much trouble except for some excessive rising once in the oven. I also put the focaccia back in under a low broiler at the end for a little extra crisp… so good!!!

    Reply

  98. Tia Mia

    5 stars
    Dara deserves much praise for this wonderful recipe. However, it would be most helpful, if everyone would , also, add additional information such as they tried the recipe, how it turned out, or any changes they made, or any mistakes, they made,etc.

    Reply

  99. Tia Mia

    Oops. I forgot to mention that I have had so many failures making any kind of dough. This was my first successful recipe. It was fabulous.

    Reply

  101. Isabella Orsini

    I just made this and me and my mom are obsessed! I only cooked the onions half way before so they didn’t get too burnt and it worked well. Also used halved cherry tomatoes and they were great! Thank you !!!

    Reply

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