Onion Olive Focaccia

Onion Olive Focaccia

Prep Time


Cook Time



Onion Olive Focaccia

Recipe Courtesy of Cooking.com.

Tapenade is a thick paste typically served in the South of France. It’s made from olives, capers, olive oil, lemon juice and (if you wish), anchovies. You can use purchased olive paste or make your own.

Nutrition Facts

Makes 1 loaf

Facts per Serving

Calories: 365 Fat, Total: 15g Carbohydrates, Total: 51g
Cholesterol: 0mg Sodium: 539mg Protein: 7g
Fiber: 3g % Cal. from Fat: 37% % Cal. from Carbs: 56%

Product Recommendation

Oster 2-lb. Expressbake Bread Machine


  • 1/4 cup olive oil
  • 1 large onion, peeled, cut in 1/4-inch-thick slices (about 2 cups)
  • 1 tablespoon dry yeast (not quick rising)
  • 4 cups unbleached all-purpose flour
  • 1 3/4 teaspoons salt
  • 1/4 cup olive oil
  • 1 1/2 cups (about) room temperature water
  • 3 generous tablespoons olive paste or Tapenade
  • TAPENADE: 2 cups black Kalamata olives, pitted
  • 4 garlic cloves, peeled
  • 2 to 3 anchovy filets, or 1 tablespoon anchovy paste
  • 2 teaspoons drained capers
  • 2 teaspoons chopped fresh basil or 1 teaspoon dried
  • 2 teaspoons chopped fresh tarragon or 1 teaspoon dried
  • 2 teaspoons chopped fresh chervil or 1 teaspoon dried
  • 1/4 cup olive oil


  • 1 Heat oil in heavy large skillet over medium-high heat. Add onion and saute until deep golden brown, about 12 minutes. Cool to room temperature.
  • 2 Place yeast and next 6 ingredients in bread machine in order listed. Program machine for dough cycle and press start. Check dough after first few minutes of first knead cycle and add more flour or water if necessary to form very wet dough that forms very soft ball.
  • 3 Allow dough to rise in bread machine, or transfer to large oiled bowl, then cover and let rise in warm draft-free area until doubled, about 35 minutes. Punch dough down. Gently knead onion mixture into dough just until incorporated (do not over-knead or onions will become mushy).
  • 4 DO-AHEAD TIP: Dough can be made and refrigerated up to 2 days ahead or frozen up to 3 months ahead. Store dough in gallon-size resealable plastic bag and refrigerate or freeze until ready to form and bake.
  • 5 Sprinkle cornmeal over heavy large baking sheets. Transfer dough to lightly floured work surface. Form dough into 10-inch-diameter round. Transfer dough to prepared baking sheet. Let dough rise uncovered in warm draft-free area until doubled, about 20 minutes.
  • 6 Position rack in center of oven and preheat to 425º F. Using fingertips, dimple surface of dough with fingertips to deflate. Bake until focaccia is golden brown on top and bottom, about 22 minutes. Cool slightly before cutting into wedges.
  • 7 TAPENADE: Blend all ingredients in food processor until coarse paste forms.
  • 8 Season to taste with freshly ground black pepper. Transfer tapenade to small bowl. Cover and refrigerate.
  • 9 DO-AHEAD TIP: Can be prepared 2 days ahead. Keep refrigerated.


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