Easy Focaccia Topped with Sage & Onion

A shortcut to fresh-baked focaccia without making dough from scratch. This easy version starts with a pound of ready-made bread dough, divided and rolled into individual personal-size rounds, so everyone gets their own crisp-edged little loaf.

The topping keeps it simple and aromatic: a brush of olive oil, thin slices of onion that soften and caramelize at the edges in the hot oven, fragrant fresh sage, and a scatter of flaky kosher salt.

A short second rise before baking is the step not to skip; about 20 minutes until the rounds look puffy gives them their light, airy interior.

A blast of high heat does the rest, puffing the dough and crisping the bottoms in well under fifteen minutes. These are best the day they are made, warm from the oven, torn and dipped in olive oil or split for a sandwich. Freeze any extras.

Kitchen Tips

• Let the topped rounds rise until visibly puffy before baking for a lighter crumb.
• Slice the onion thin so it softens and crisps rather than staying raw and sharp.
• Brush generously with olive oil; it crisps the surface and carries the sage flavor.
• Bake hot and don’t overcrowd the sheets so each round browns evenly.

Variations

• Swap the sage for rosemary, thyme, or a mix of herbs.
• Add grated Parmesan or olives along with the onion.
• Press cherry tomatoes or roasted garlic into the dough before baking.