Imagine sinking your teeth into a warm, golden-brown focaccia that's crispy on the outside, soft on the inside, and bursting with the rich, sweet flavors of caramelized onions and briny olives. This no-knead recipe is about to transform your home baking game, proving that creating restaurant-quality bread is easier than you ever thought possible. Get ready to impress your family and friends with a rustic Italian bread that looks and tastes like it came straight from a professional bakery!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp yeast
- 1 cup warm water
- 1 onion, sliced
- 1/2 cup olives, pitted and chopped
- 2 tbsp olive oil
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and yeast. Mix well to ensure the dry ingredients are evenly distributed.
- Gradually add the warm water to the dry mixture, stirring with a wooden spoon or spatula until a shaggy dough forms. The dough should be wet and sticky; do not worry about it being perfectly smooth.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for about 2 hours. This allows the dough to rise and develop flavor.
- While the dough is resting, prepare the caramelized onions. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes or until the onions are soft, golden brown, and caramelized. Remove from heat and let cool slightly.
- After the dough has risen, gently fold in the caramelized onions and chopped olives using a spatula. Be careful not to overwork the dough; you want to keep the air bubbles intact.
- Drizzle the remaining tablespoon of olive oil onto a baking sheet or a 9x13-inch pan, ensuring the bottom is well-coated. Transfer the dough to the oiled pan, using your hands to stretch and spread it out evenly. If the dough resists stretching, let it rest for a few minutes before continuing.
- Cover the dough loosely with a kitchen towel and let it rise again for about 30 minutes, allowing it to puff up slightly.
- While the dough is rising, preheat your oven to 425°F (220°C).
- Once the dough has risen, use your fingers to create dimples all over the surface of the focaccia. This helps to create a beautiful texture and allows the olive oil to pool in the dimples.
- Drizzle a little more olive oil over the top of the dough, and if desired, sprinkle with additional salt or herbs for extra flavor.
- Bake the focaccia in the preheated oven for about 20-25 minutes or until it is golden brown and sounds hollow when tapped on the bottom.
- Remove the focaccia from the oven and let it cool in the pan for about 5 minutes. Then transfer it to a wire rack to cool completely.
- Once cooled, slice the focaccia and serve it warm or at room temperature. Enjoy your delicious Caramelized Onion Olive Focaccia!
Tips
- Use warm (not hot) water to activate the yeast without killing it
- Don't rush the rising process - patience develops deeper flavor
- Make sure your olive oil is high-quality for the best taste
- Create deep dimples in the dough for authentic focaccia texture
- Let the bread cool slightly before slicing to maintain its structure
- Experiment with additional toppings like fresh herbs or roasted garlic
- Store leftover focaccia in an airtight container and reheat briefly in the oven to restore crispness
- For extra flavor, try using sea salt or flavored olive oil as a finishing touch
Nutrition Facts
Calories: 150kcal
Carbohydrates: 22g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
