If you’re looking for a Focaccia with Onions that combines sweetness with a light, easy-to-digest dough, this is the recipe for you. You don’t need to be an expert baker or own a stand mixer: all you need is a bowl, your hands and the time for the refrigerator’s cold to do its job.
The long maturation in the fridge allows you to use a minimal amount of yeast while developing complex aromas and a structure that stays soft inside with a crispy base. It’s the perfect solution if you want to plan ahead and bring an artisanal product with an authentic flavour to the table.
Below, as always, I leave you some other tasty focaccias to try, and then let’s go straight under the photo to discover how to make this no-mixer Focaccia with Onions 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 18 Hours
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 6 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Focaccia with Onions
- 4 cups type 0 flour (about all-purpose flour) (about 500 g (about 17.6 oz), with 12 grams of protein)
- 2/3 tsp fresh brewer's yeast (or about 1/3 tsp active dry yeast (1 g))
- 1 2/3 tsp salt ((about 10 g))
- 1 tbsp extra virgin olive oil ((about 15 g))
- 3 white onions (or golden onions)
- 2 pinches salt
- to taste extra virgin olive oil
- to taste oregano
Tools
- 1 Bowl
- 1 Wooden spoon
- 1 Kitchen scale
- 1 Baking pan round 14 in
Preparation Focaccia with Onions
1. Dough preparation (without a mixer): In a large bowl, dissolve the yeast in the water. Gradually add the flour, stirring at first with a wooden spoon.
When the dough begins to form, add the salt and oil. Switch to kneading by hand directly in the bowl or on a lightly floured surface for about 10 minutes, until the dough ball is smooth and elastic.
2. Cold maturation in the refrigerator: Place the dough in an oiled bowl, cover with cling film or an airtight lid and leave it at room temperature for about 30 minutes to start the rise.
Then transfer it to the refrigerator for a minimum of 12–18 hours. This step is essential for digestibility and flavour.
3. Shaping in the pan: The next day, remove the dough from the fridge and let it acclimate for about an hour. Generously oil a baking pan (you can choose round or rectangular) and place the dough in it.
Gently stretch it with your fingertips without deflating the bubbles too much. If the dough resists, let it rest for 15 minutes and then resume stretching. Cover and let it rise for another ~2 hours in a sheltered place.
4. Topping: While the focaccia rises, thinly slice the onions. You can use them raw (seasoned with oil and salt) or lightly wilt them in a pan with a drizzle of oil and a splash of water to bring out more sweetness.
Distribute the onions over the surface of the focaccia, pressing lightly with your fingers to create the classic dimples. Finish with a drizzle of oil, a pinch of coarse salt and dried oregano if desired.
5. Baking: Preheat the oven to 428°F (static). Bake on the lower rack for the first 10–12 minutes, then move it to the center and continue for another 10 minutes or until the edges are golden and the onions are slightly browned.
If you choose to use a smaller pan (for example a 11–12.6 in round or a 8 x 12 in rectangular pan), the dough will be much thicker. In this case, pay attention to a couple of steps to ensure even baking:
1. Baking times: With increased thickness, the focaccia will take longer to cook through. Extend the baking by about 5–8 minutes compared to the standard times. The total will be about 25–30 minutes.
2. Heat management: Always start baking on the lowest rack at 410–428°F for about 10 minutes to encourage rise and make the base crisp.
Then move it to the middle shelf and slightly lower the oven to 374–392°F to finish cooking without burning the onions on top.
3. The brine trick: For a tall, soft focaccia, just before baking you can pour a light brine over the onions made of 2 tablespoons water and 2 tablespoons oil. This will create the typical contrast between a crispy crust and an almost “steamed” interior.
Storage, tips and variations for Focaccia with onions
At room temperature: You can store it in a paper bag or wrapped in a clean tea towel for 24 hours.
In the refrigerator: If filled with cheese or if the environment is very hot, store it in an airtight container in the fridge for 2 days.
Choosing the onions: For a milder flavour, soak the sliced onions in cold water for 30 minutes before using; this will make them more digestible and less pungent.
The importance of salt: Don’t forget to lightly salt the onions before baking: salt helps release their natural sugars, encouraging the caramelization you see in the photo.
Water and oil: If the dough seems dry while stretching, moisten your fingers with a mix of water and oil. This prevents the surface from drying out too much during baking.
Melty Mozzarella Variation: For an extra indulgent touch, add drained, shredded mozzarella. Scatter it over the onions in the last 8–10 minutes of baking. This way the cheese will melt perfectly without burning or releasing too much water, creating a melty layer that pairs wonderfully with the sweetness of the onion.
Mediterranean Version: Add pitted Taggiasca olives and a tablespoon of desalinated capers together with the onions.
Spicy note: A drizzle of chili oil 🌶 after removing from the oven or a sprinkle of sweet paprika on the onions before baking will give an interesting flavour boost.
Wholemeal variation: Replace 150 g of type 0 flour with whole wheat flour. In this case, increase hydration by about 20–30 ml, since wholemeal flours absorb more liquid.
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FAQ (Questions & Answers)
Why should the dough rest in the refrigerator?
The cold step slows down fermentation and allows the flour’s enzymes to work more calmly. This process, called maturation, makes the focaccia much more digestible, improves its aroma and creates a lighter, more open internal structure.
Can I use more yeast to speed up the process?
Yes, you can increase the brewer’s yeast up to 10–12 g if you want to prepare the focaccia in one day (3–4 hours of rising at room temperature). However, you will lose the aromatic complexity and lightness typical of long maturation.
What to do if the dough is too sticky while I handle it by hand?
Don’t add too much flour: you risk making the focaccia gummy. Instead, take short 10-minute rests covering the dough with the bowl; the gluten will relax and it will be much easier to work with. You can also lightly oil your hands.
The dough won’t stretch and springs back (elastic effect), what do I do?
That’s completely normal: the gluten is tight. Don’t force the stretching to avoid tearing. Cover the dough, let it rest 15 minutes out of the fridge and try again; you’ll see it will relax and stretch without problems.
