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It’s good, soft and simple to make: it’s the legendary focaccia with onions!

Focaccia With Onions

Impossible to resist the scent of a freshly baked pan of focaccia with onions. Let’s find out how to prepare it together!

You either hate or love focaccia with onions, there is no middle ground. If I am here today with this recipe, you can well imagine what my thoughts are. I love the softness of the dough combined with the sweet flavor of onions, but to prepare it perfectly there are some tricks I have discovered over the years.

The base is reminiscent in some respects that of the classic Genoese focaccia , but what makes the difference is the presence of onions. The key to an incredible preparation is to slice them and leave them to marinate in oil , so that they become tender and do not burn during cooking.

Focaccia With Onions
Focaccia With Onions

How to prepare onion focaccia

  1. To prepare the focaccia you can use the planetary mixer equipped with a dough hook or carry out the operations by hand . I opted for the latter.
  2. Put 200 g of water with the yeast in a bowl and let it dissolve.
  3. Then add the flour , stirring with a wooden spoon and, when it has begun to compact, add a tablespoon of oil and salt .
  4. Transfer the dough to a floured pastry board and knead vigorously for about ten minutes to obtain a smooth and homogeneous dough .
  5. Brush it with oil and transfer it to rise in the oven off with the light on for 2 hours.
  6. Meanwhile, peel the onions , slice them finely and put them in a bowl with 3 tablespoons of oil , 100 ml of water and a pinch of salt . Cover and leave to macerate until ready to use them.
  7. Now resume the dough, abundantly oil a rectangular pan and roll it out with your fingertips up to half a centimeter thick. You will have to do it gently and start from the center pushing towards the edges. Leave to rise for another 30 minutes.
  8. Now drain the onions, distribute them over the entire surface and bake at 220 ° C for 15 minutes . Let it cool before serving.

If you liked the onion focaccia recipe, check out the video of the preparation. And don’t confuse it with the Mantuan tirotto !


This delicious recipe for Genoese onion focaccia is good, indeed very good, nice hot and freshly made . If you don’t finish it, you can keep it for a maximum of one day in a cool and dry place, inside a paper bag suitable for food. We do not recommend freezing in the freezer.

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