by: Panda Girl

This topping is made by combining Moroccan olives and onions slowly sweated in olive oil, but, like pizza, you can make focaccia with just about anything you like. Using a mixed method, I make the focaccia dough with "leftover dough", which is really just a piece of dough made ahead of time and then combined with the rest of the ingredients before the final rising. Makes one 13 by 17-inch focaccia.


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serves: 1

3 cups flour

1 cup water (barely warm)

1/2 teaspoon yeast (proofed in 1 tablespoon barely warm water for 3 minutes)

3/4 teaspoon salt

1/4 cup plus 3 tablespoons extra virgin olive oil (plus more as needed)

2 pounds red (or white onions)(sliced very thin)

1 cup Moroccan (or other dark olives, pitted and halved Coarse salt for sprinkling)

Nutrition Facts

Servings Per Recipe: 1

Amount per Serving

Calories: 2761

  • Total Fat: 52.7 g
  •     Saturated Fat: 27.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 145.3 mg
  • Sodium: 2805.8 mg
  • Total Carbs: 515.6 g
  •     Dietary Fiber: 14.9 g
  •     Sugars: 146.3 g
  • Protein: 67.1 g

how is this calculated?

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1.  Slice the onions and cook them gently for about 30 minutes, or until they release all their moisture and become soft.

2.  When the dough has doubled in volume, take it out of the bowl. Punch it down and bring it together on the work surface.

3.  Roll the dough into a rectangle, roll it up on the rolling pin, and unroll it over the sheet pan. It it's too sticky, press it into the sheet pan with your fingers.

4.  Press the dough into the corners of the sheet pan. There should be a little extra dough all around the focaccia to form the border.

5.  Press down the dough with your fingertips to deflate. Cover the dough with plastic wrap and let rise until twice as thick.

6.  Spread the onions over the dough. Arrange the olive halves over the onions, leaving a 1-inch border. Drizzle with olive oil and sprinkle with coarse salt.

7.  Bake until golden brown.

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