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Garlic Onion Focaccia

 Garlic Onion Focaccia
I use my bread machine to prepare the dough for this savory Italian flat bread. It's a great addition to any meal. At times, I make it for myself as a main-dish "pizza". -Cindy Cameron Omaha, Nebraska
12 ServingsPrep: 25 min. + rising Bake: 15 min.


  • 1 cup water (70° to 80°)
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 cups bread flour
  • 1-1/2 teaspoons active dry yeast
  • 2 large onions, thinly sliced
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese


  • In a 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).
  • When cycle is completed, turn dough onto floured surface. Roll into
  • 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking
  • spray. Cover; let rise in a warm place until doubled, about 30
  • minutes.
  • In a large skillet, cook onions and garlic in butter over medium heat
  • for 15-20 minutes or until onions are golden brown, stirring
  • frequently.
  • With the end of a wooden spoon handle, make indentations in dough at

2 of 2

Garlic Onion Focaccia (continued)

Directions (continued)

  • 1-in. intervals. Top with onion mixture and sprinkle with cheese.
  • Bake at 400° for 15-20 minutes or until golden brown. Remove to
  • a wire rack. Cut into wedges and serve warm. Yield: 12 servings.
Nutritional Facts: One slice (prepared with part-skim mozzarella cheese) equals 186 calories, 7 g fat (3 g saturated fat), 14 mg cholesterol, 270 mg sodium, 25 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.