Caramelized Onion and Olive Focaccia-Easy no knead focaccia recipe
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Caramelized Onion and Olive Focaccia {Easy + No Knead}

Yield: 1 loaf
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
2 hrs
An easy no-knead recipe for golden, fluffy focaccia. ANYONE can make this bread! Use this recipe as a base for any of your favorite toppings and impress your guests.


For the Focaccia Dough:

  • 2 cups all purpose flour
  • 1 1/2 cups white whole wheat flour — (or substitute additional all purpose flour)
  • 3 tablespoon vital wheat gluten — (optional if using whole wheat flour—will create a fluffier dough)
  • 1 tablespoon Red Star Platinum Instant Yeast — (1 packet + 3/4 teaspoon)
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup good olive oil — (plus about 1/4 cup additional for drizzling)
  • 1 1/2 cups warm water

For the Caramelized Onion and Olive Topping:

  • 1 tablespoon olive oil
  • 2 large red onions — thinly sliced
  • 1/4 teaspoon kosher salt.
  • 1/8 teaspoon red pepper flakes
  • 12 olive-oil packed pitted olives — drained and sliced in half


  1. In the bowl of a standing mixer or a large mixing bowl, stir together the all purpose flour, white whole wheat flour, vital wheat gluten, yeast, and salt. Drizzle with 1/4 cup olive oil. Heat the water to the temperature specified by the yeast manufacturer (125 to 130 degrees F for Red Star Platinum). With a hand mixer or the stand mixer’s paddle attachment, beat dough on low speed while gradually pouring in the water. Slowly increase the speed to high, then beat for 1 minute. The dough will be very sticky. Transfer to a clean, lightly oiled bowl, turn once to coat, then cover with plastic. Let rise in a warm, draft free plate for 1 hour, until the dough becomes puffy, or store in the refrigerator for up to 3 days.
  2. While the dough is rising, prepare the caramelized onion topping. Heat the olive oil in a very large skillet over medium heat. Add the onions and salt, then sauté until they begin to soften, about 5 minutes. Reduce heat to low and let cook for 20 to 30 minutes, until deep brown, sweet, and tender, stirring occasionally. Stir in the red pepper flakes.
  3. Place a rack in the upper third of your oven and preheat the oven to 375 degrees F. Drizzle a large baking sheet generously with olive oil. Gently turn the risen dough out onto the greased baking sheet. Coax and stretch the dough into to a 1/2-inch thick oblong shape (it may not be uniform), then cover with lightly oiled plastic and let rest 15 minutes. With your fingertips, “dimple” the dough by poking it gently all over. Generously drizzle additional olive oil over the top of the dough, then sprinkle evenly with caramelized onions and olives. Bake until golden brown, 20 to 25 minutes, checking at the 18 minute mark. Serve warm or at room temperature.
Course: Side Dish, Snack
Cuisine: American
Keyword: Caramelized Onion and Olive Focaccia {Easy + No Knead}, No Knead Bread Recipe

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