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.

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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

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Focaccia with Caramelized Onion, Tomato & Rosemary Recipe

Loading nutrition data...
Prep Time 2 hours 20 mins
Cook Time 20 mins
Total Time 2 hrs 40 mins

From the kitchen of Cookin Canuck. www.cookincanuck.com

Yields Serves 8

Ingredients

  • 1 package dry yeast
  • 1 cup warm water
  • 1 tsp honey
  • 2 1/2 cups all-purpose flour
  • 2 tsp kosher salt, divided
  • 1/2 cup plus 1 tbsp 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

Directions

  1. In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes.
  2. Stir in flour, ¼ 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.
  3. 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.
  4. Preheat oven to 450 degrees F.
  5. 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.
  6. 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.
  7. Top the dough with tomato slices, caramelized onions, rosemary, Parmesan cheese, and salt. Drizzle with remaining 2 tablespoons olive oil.
  8. 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.

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Recipe Notes

Basic focaccia recipe adapted from Food & Wine Magazine.

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Comments

  4. 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. 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. 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. 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. 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. 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. 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. 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

  21. Looks so light and flavorful. I love that you can use the dough immediately! Hopefully I can try this over the weekend.

    Reply

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

    Reply

  29. 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. 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. 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. 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. 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

  39. Another amazing recipe from your kitchen! It is officially on our list of things to try!

    Reply

  40. Another amazing recipe from your kitchen! It is officially on our list of things to try!

    Reply

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

    Reply

  48. This focaccia recipe is making my mouth water. The photos are great…I want to take a bite!

    Reply

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

    Reply

  53. Gorgeous foccacia and equally gorgeous story of the nonna at the villa, it all sounds so charming!

    Reply

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

    Reply

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

    Reply

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

    Reply

  75. 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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    http://wesolestroyn.yolasite.com błogi dreszcz ramach robocie
    diesla na jałowym nurtu.
    Odblask latarki, snop światła prześlizguje się po skulonych postaciach, mrużących
    bezradnie oczy, Z połyskującego strugami deszczu
    mroku spada miniony pomyślunek. –
    Aufmachenl Stacja końcowa… Auschwitz! Juden raus!

    Odrobinę produktywne. Tymczasem zawahał się przez chwilę,
    sparaliż.

    Reply

  80. 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

    • 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. 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

    • 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. 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. 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

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

    Reply

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

    Reply

  88. 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

Trackbacks

  17. […] delicious focaccia bread I made yesterday. It is sooooo good I can’t even describe. I used this recipe but decided to ex-nay the tomatoes. It was easy enough and just a little time consuming since you […]

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