Best Focaccia (Italian Flat Bread)
Submitted by BabyDoll
Best focaccia: a soft, golden Italian flatbread topped with sweet buttery sauteed onions, scored into a raised rim and baked until golden. A simple from-scratch focaccia round.
YIELD
14 servingsPREP
1 hrsCOOK
30 minREADY
2 hrsA classic round of Italian focaccia, soft and golden, crowned with sweet onions cooked down in butter until soft and mellow. It is homemade from scratch but uses just a handful of pantry staples.
The dough is straightforward, mixed, kneaded until firm, and given a rise, with a quick-rise yeast shortcut if you are pressed for time. What sets this one apart is the shaping: you score a circle about an inch from the edge, cutting nearly through, then prick the center with a fork. As it bakes, the rim puffs into a raised border around a flatter, topping-filled center.
Spreading the buttery onion topping over the pricked dough, then letting it rise again before baking, keeps the bread light and the topping caramelized. It bakes up golden and tender, ideal for tearing, dipping, or serving alongside soups and pastas.
Kitchen Tips
- Saute the onions slowly until soft and sweet; rushing them on high heat leaves them sharp.
- Score the rim and prick the center as directed for that signature raised border and flat topping bed.
- Don’t skip the second rise after topping; it gives the bread its airy lift.
- Brush the rim with a little oil for a glossier, crispier edge.
Variations
- Add rosemary, garlic, or olives along with the onions.
- Top with cherry tomatoes or roasted peppers.
- Sprinkle Parmesan or flaky salt over the onions before baking.
Ingredients
Directions
In large mixer bowl, combine 1½ cup flour, yeast, 1 tablespoon sugar and 1 teaspoon salt; mix well.
Add water and oil to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 8 minutes, adding flour as needed.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place about 40 minutes (20 minutes for Quick Rise yeast).
Prepare onion topping. In small skillet, sauté onion in butter until soft.
Stir in ⅓ teaspoon sugar and ⅛ teaspoon salt.
Punch down dough.
On lightly floured surface, shape dough into a ball. Place on greased cookie sheet.
Flatten to a 10-inch circle.
With table knife, cut a circle in dough about 1 inch from edge, cutting almost through to cookie sheet.
Prick center with a fork.
Spread Onion Topping over the pricked dough.
Cover; let rise in warm place about 30 minutes (15 minutes for Quick Rise).
Bake at 375 deg. for 25 to 30 minutes until golden brown.
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