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Herbed Onion Focaccia

 Herbed Onion Focaccia
This recipe makes three savory flat breads, but don't be surprised to see them all disappear from your dinner table!
12 ServingsPrep: 40 min. + rising Bake: 20 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 1 teaspoon sugar
  • 6 tablespoons olive oil, divided
  • 2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 3 tablespoons finely chopped green onions
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1-1/2 teaspoons small fresh sage leaves or 1/2 teaspoon rubbed sage
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • Seasoned olive oil or additional olive oil, optional


  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let
  • stand for 5 minutes. Add 4 tablespoons oil, salt, 2 cups flour and
  • remaining water. Beat until smooth. Stir in enough remaining flour
  • to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Divide into three portions. Cover and let rest for

2 of 2

Herbed Onion Focaccia (continued)

Directions (continued)

  • 10 minutes. Shape each portion into an 8-in. circle; place on
  • greased baking sheets. Cover and let rise until doubled, about 30
  • minutes. Using the end of a wooden spoon handle, make several
  • 1/4-in. indentations in each loaf.
  • Brush with remaining oil. Sprinkle with green onions, rosemary, sage
  • and oregano. Bake at 400° for 20-25 minutes or until golden
  • brown. Remove to wire racks. Serve with olive oil for dipping if
  • desired. Yield: 3 loaves.
Nutritional Facts: 1 piece equals 217 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 395 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein.