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Olive, Onion & Sun Dried Tomato Focaccia

A great focaccia with loads of flavor from the olives, sun dried tomatoes and onion
Prep Time1 hr 30 mins
Cook Time20 mins
Total Time1 hr 50 mins
Course: Bread
Servings: 8
Author: Tricia


  • 1 cup warm water
  • 1 package active dry yeast (1/4 ounce)
  • 1/2 teaspoon honey
  • 2 1/2 cups all-purpose flour, divided
  • 1/2 cup plus 1 tablespoon extra virgin olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 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
  • 1/4 cup shredded Parmesan Cheese


  • 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 1/4 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 degrees. 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.


Basic Focaccia recipe adapted from Food & Wine Magazine