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Savory Focaccia

 Savory Focaccia
Instead of offering store-bought rolls at a holiday dinner, our home economists suggest serving this tasty herbed focaccia bread.
12-16 ServingsPrep: 20 min. + rising Bake: 25 min.


  • 1 medium onion, chopped
  • 1/3 cup olive oil, divided
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1-1/2 teaspoons active dry yeast
  • 1-1/2 cups warm water (110° to 115°), divided
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3-1/2 to 4 cups all-purpose flour
  • Cornmeal
  • Coarse salt


  • In a small skillet, saute onion in 2 tablespoons oil until tender;
  • cool. Combine the rosemary, basil and oregano; set aside.
  • In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let
  • stand for 5 minutes. Add 2 tablespoons oil, salt, garlic powder, 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. Add onion and half of the herb mixture; knead 1 minute

2 of 2

Savory Focaccia (continued)

Directions (continued)

  • longer. Place in a greased bowl, turning once to grease top. Cover
  • and let rise in a warm place until doubled, about 40 minutes.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Roll each portion into a 10-in. circle; let rest for 5
  • minutes. Grease two baking sheets and sprinkle with cornmeal.
  • Transfer dough to prepared pans; reshape if necessary. Cover and let
  • rise until doubled, about 40 minutes.
  • Brush with remaining oil. Sprinkle with coarse salt and remaining
  • herb mixture. Bake at 375° for 25-30 minutes or until golden
  • brown. Remove from pans to wire racks. Cut into wedges; serve warm.
  • Yield: 2 loaves.