This recipe for white balsamic onion focaccia was originally shared with us by Brilynn Ferguson, back when she wrote for a blog called Just Baking. She adapted it from a version originally published in Epicurious. Focaccia is like a simple, more elegant pizza, liberally brushed with olive oil and sparsely topped with a few flavorful ingredients. It’s so easy to make, that you can enjoy it bake it on a weekday to enjoy with soup. But it’s also fancy enough to serve at dinner parties.
Special Diet Notes: Balsamic Onion Focaccia
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 1 cup lukewarm water
- 1 (.25-ounce) packet dry active yeast
- 1 teaspoon sugar
- ½ teaspoon salt
- 7 tablespoons olive oil, divided
- 3 cups all-purpose flour
- 1 yellow or sweet white onion, thinly sliced
- 3 tablespoons white balsamic vinegar
- 10 fresh sage leaves, chopped (optional)
- Sea salt, for topping (optional)
- Black pepper, for topping (optional)
- Crushed garlic, for topping (optional)
- Pour the water in a mixing bowl, sprinkle in the yeast, and let it sit for about 5 minutes. If your yeast is still active, it should become foamy.
- Whisk in the sugar, salt, and 3 tablespoons olive oil. Gradually add the flour, and mix for about 5 minutes, or until the dough comes together and is smooth. If you aren't using a stand mixer, stir the ingredients to combine, and bring the dough together with your hands. Knead it for about 5 minutes. If the dough seems to dry, add a little more warm water. If it's too sticky, add a little more flour.
- Place the dough in the bowl, lightly cover it with plastic wrap or a tea towel, and place the bowl in a warm place. Let the dough rise until doubled in size, about 1 hour.
- While the dough rises, heat 1 tablespoon olive oil in a skillet.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and sauté until it begins to soften. Add the balsamic vinegar and sage (if using) and simmer until all of the vinegar has been absorbed by the onions. Remove the skillet from the heat.
- Punch the dough down, and let it rest for 5 minutes.
- Preheat your oven to 400°F.
- Roll or stretch the dough into a rectangle or round, about ¾-inch thick, and place it on a baking sheet.
- Poke the dough with your fingers to create dimples and then brush the top with the remaining 3 tablespoons oil.
- Spread the onion mixture on top of the dough. Sprinkle with sea salt, freshly ground black pepper, and / or crushed garlic, if desired.
- Bake the focaccia for 25 to 30 minutes, or until the crust is golden on the bottom. Transfer to a wire rack to cool slightly before slicing.