Focaccia with Caramelized Onions, Garlic, and Cherry Tomatoes
Prep Time
Cook Time
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If you are intimidated by making focaccia or baking your own bread, this is an incredible introductory recipe. It comes together with ease and can be topped with your favorite ingredients.
Recipe Type: Bread
Yield: 12 servings
  • 3¼ cups (406 grams) all purpose flour
  • 2 teaspoons salt
  • 2 teaspoons instant dry yeast
  • 1⅓ cups (315 ml) warm tap water (about 110F)
  • 3 tablespoons olive oil
  • 1 cup sliced onions
  • ½ tablespoon (7 grams) butter
  • 6 cherry tomatoes, halved
  • 10 cloves garlic
  • Sea salt
  1. Put the flour, salt, and the instant dry yeast in a large mixing bowl and stir well to combine.
  2. Add the warm water and olive oil and incorporate with a wooden spoon.
  3. Knead with your hands for 1 minute, until all ingredients are fully incorporated but the dough isn't completely smooth.
  4. Cover with a damp kitchen towel and let rise for 45 minutes.
  5. Meanwhile, caramelize the onions (this is my quick version). Put the onions in a dry nonstick pan over med-high heat and cook, stirring often, until lightly browned (about 5 minutes). Add the butter, stir until melted and incorporated, and lower the heat. Continue to cook, stirring occasionally, until caramelized (about 10 mins).
  6. Generously oil a 9- by 12-inch cookie sheet and spread the dough across it.
  7. Cover with a kitchen towel and let it rise for another 30 minutes.
  8. Preheat the oven to 425F.
  9. Make dimples with yours fingers in the risen dough, and top with the caramelized onions. Lightly put the cloves of garlic and cherry tomato halves into the dough and season with sea salt.
  10. Put in the oven and bake for 20 to 25 minutes, until golden on top.
  11. Remove from the oven and allow to cool slightly before cutting to serve.
Vegetarian To make vegan and parve simply use 1 teaspoon olive oil in place of the butter when caramelizing the onions. Also, I am trying to be more conscious of offering my recipes in US measurements as well as metric - how does it look? Any suggestions?
Recipe by Katherine Martinelli at