500 g flour
3-4 teaspoons salt
1-2 teaspoon sugar
300-350 ml warm water
17 g (2 pouches) dry yeast
½ dl olive oil

1-2 white (silverskin) onions, peeled and sliced
1 dl olive oil
salt, water


Combine one half of the flour with the salt, sugar and yeast in a mixing bowl. Mix with a dough hook adding water and oil for 3-4 minutes, until smooth dough is made. Add the remaining flour gradually, mixing constantly, for another 1-2 minutes, until soft dough is made.

Transfer onto a flour-dusted surface and knead, with palms dusted with flour, only as long as it takes you to form a smooth ball. Cover with a clean kitchen cloth and leave in a warm place for 30 minutes.

This will make handling the dough easier ;-).

Knead several times before placing in the centre of an olive-oil-greased baking tin (oven-size). Grease the top of the dough with olive oil lest it should dry. Leave in a warm place (e.g. in a turned-off oven preheated to 40 °C) for about an hour.

When risen, stretch the dough to fit the baking tin, ensuring even thickness.
Sprinkle some salt on top and leave in a warm place for 20-30 minutes.

Preheat the oven to 220 °C.

Pour some warm water on top of the dough (about ¼ cup) to make your focaccia soft and give it its characteristic colour.

Pour some olive oil as well and sprinkle with the sliced onions evenly.

Here comes the last and most delicate part: use your finger tips to dot the dough, creating dips and wells characteristic for focaccia.

Bake for 15-20 minutes, until nicely golden.

Remove from the oven, pour over with more olive oil (you can never have too much :-)!) and leave to cool slightly.
Cut into squares and serve lukewarm or cold.


Instead of using raw onions, you can use caramelized onions, cherry tomatoes or olives.