Chipotle Focaccia with Garlic-Onion Topping Recipe
Chipotle Focaccia with Garlic-Onion Topping Recipe photo by Taste of Home
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Chipotle Focaccia with Garlic-Onion Topping Recipe

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Chipotle peppers leave some people tongue-tied; others can't get enough of the smoky heat. I came up with this recipe for chipotle, roasted garlic and caramelized onion focaccia. Some wanted it spicier - it's only a medium heat pepper - and some like it just the way it is. Add more if you crave the fire. —Frances "Kay" Bouma, Trail, British Columbia
TOTAL TIME: Prep: 1-1/4 hours + rising Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 1-1/4 hours + rising Bake: 20 min.
MAKES: 16 servings


  • 1 cup water (70° to 80°)
  • 2 tablespoons olive oil
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon chopped chipotle pepper in adobo sauce
  • 1-1/2 teaspoons active dry yeast
  • 6 garlic cloves, peeled
  • 1/4 teaspoon plus 7 tablespoons olive oil, divided
  • 2 large onions, cut into 1/4-inch slices
  • 2 tablespoons chopped chipotle peppers in adobo sauce
  • 1/4 teaspoon salt

Nutritional Facts

1 slice: 159 calories, 8g fat (1g saturated fat), 0 cholesterol, 206mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 3g protein.


  1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; cover and let rest for 15 minutes.
  3. Meanwhile, place garlic in a small microwave-safe bowl. Drizzle with 1/4 teaspoon oil. Microwave on high for 20-60 seconds or until softened. Mash the garlic.
  4. Roll dough into a 12-in. x 10-in. rectangle. Transfer to a well-greased baking sheet. Cover and let rise in a warm place until slightly risen, about 20 minutes.
  5. With fingertips, make several dimples over top of dough. Brush dough with 1 tablespoon oil. Bake at 400° for 10 minutes or until lightly browned.
  6. Meanwhile, in a large skillet, saute onions in remaining oil until tender. Add the chipotle peppers, salt and mashed garlic; saute 2-3 minutes longer. Sprinkle over dough.
  7. Bake 10-15 minutes longer or until golden brown. Cut into squares; serve warm.
    Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on an ungreased baking sheet in a preheated 400° oven until heated through.
    Yield: 16 servings.
Originally published as Chipotle Focaccia with Garlic-Onion Topping in Taste of Home February/March 2012, p22

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AlyciaJ User ID: 1944654 194949
Reviewed Mar. 6, 2012

"Made for a potluck. It was gone! It was a bit more spicy than I was expecting but very good. I also used premade pizza dough, decreased the onions to 3, and added a little mozzarella cheese. Very good!"

ekuhistorygirl User ID: 1644768 193304
Reviewed Feb. 7, 2012

"Not worth the effort. The dough was very sticky and I had to add approx. 1/3 cup more flour. Way too many onions- I threw away some of the sauteed onions because there were too many - using 3 large onions might even be too much. The onions made the top of the bread soggy as well. I had over half of it left over after Super Bowl so I threw it away. If I made this again, I would only make the bread and top it with other stuff."

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