Focaccia alle Cipolle (Onion Focaccia)
Soft, olive oily focaccia piled with sweet slow cooked onions and sea salt. Brilliant with soup or a salad.
- Time2 hr 30
- LevelEasy
- Costabout £0.21 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, fine salt and sugar. Add the water and 2 tbsp oil and stir to a very sticky dough. Knead for 8 minutes, or stretch and fold in the bowl for 5 minutes.
- 2
Cover and leave somewhere warm for 1 hour until doubled.
60 min - 3
Meanwhile, cook the onions in 2 tbsp oil over a low heat for 15 minutes until soft and sweet. Stir in the oregano and leave to cool.
15 min - 4
Oil a 30 cm by 20 cm tin with 1 tbsp oil. Tip in the dough and stretch it to the corners. Leave to rise for 30 minutes.
30 min - 5
Heat the oven to 220°C (200°C fan). Dimple the dough with oiled fingers, spread the onions on top, drizzle with the last oil and sprinkle with sea salt.
- 6
Bake for 22 to 25 minutes until golden at the edges. Cool for 10 minutes in the tin before cutting.
24 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.