Olive, Onion & Sun Dried Tomato Focaccia

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5 from 4 votes

Olive, Onion & Sun Dried Tomato Focaccia

A great focaccia with loads of flavor from the olives, sun dried tomatoes and onion.

Prep Time1 30

Cook Time20

Total Time1 50

Course: Bread

Cuisine: Mediterranean

Keyword: onion, sun-dried tomato

Servings:

Calories: 311kcal

Author: Tricia

Ingredients

1 cup warm water
1 package active dry yeast (¼ ounce)
½ teaspoon honey
2 ½ cups all-purpose flour, divided
½ cup plus 1 tablespoon extra virgin olive oil, divided
1 teaspoon kosher salt
½ red onion, sliced
3 sun dried tomatoes, sliced thin (packed in oil, drained and patted dry with a paper towel)
1 tablespoon fresh thyme
1 cup assorted olives, halved and pitted
10 cloves roasted garlic, optional
¼ cup shredded Parmesan Cheese

Instructions

In a large mixing bowl, combine the water and honey. Sprinkle the yeast on top and allow it to stand for about 5 minutes or until foamy.
Add 1 cup of the flour and ¼ cup of olive oil and mix lightly with a wooden spoon. Set aside to rest for another 5 minutes.
Stir in the remaining flour and salt and knead until smooth. Transfer to an oiled bowl, cover with plastic wrap and place in a warm location, free from drafts, for 1 hour.
Preheat oven to 450°F. Lightly oil a 13x9 inch rimmed baking pan.
Place the risen dough in the pan and press to fit. Dimple the dough with your fingers and drizzle with 2 tablespoons of olive oil. Let the dough rise again until puffed, about 20 minutes.
Lightly press the toppings into the dough. Drizzle with the remaining 2 tablespoons olive oil and bake for 20 minutes or until golden.
Transfer to a wire rack to cool.

Notes

Basic Focaccia recipe adapted from Food & Wine Magazine

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition