Caramelized onion focaccia

Caramelized onion focaccia

Total: 3 hr 20 min. | Active: 45 min.
vegetarian, lactose-free
Nutritional value / 100 g: 332 kcal
, Fat: 7 g
, Carbohydrate: 56 g
, Protein: 10 g


700 Gram


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g white flour
1 ½ tsp salt
1 parcel dry yeast (approx. 7 g)
3 ½ dl water
1 tbsp olive oil


1 tbsp olive oil
3 onions, cut into thin slices
1 tbsp balsamic vinegar
1 tbsp blossom honey
¼ tsp salt
a little pepper


2 tbsp olive oil
½ tsp sea salt
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How it's done

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Mix the flour and salt in the food processor bowl. Add the yeast, water and oil, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.


Heat the oil in a non-stick frying pan. Cover the onions and cook for approx. 15 mins., stirring occasionally. Add the balsamic and honey, continue to cook the onions (uncovered) for approx. 10 mins. until they caramelize. Season the onions, allow to cool slightly.


With oiled fingers, place the dough on a baking tray lined with baking paper. Using your fingers, stretch the dough into a rectangle on the tray (approx. 25 x 40 cm). Drizzle with oil, season with salt and use your fingers to make indentations. Spread the onions on top of the dough, making more indentations with your fingers.

To bake

Approx. 35 mins. on the bottom shelf of an oven preheated to 240°C. Take the focaccia out of the oven, remove from the tray, leave to stand for approx. 5 mins., serve lukewarm or cold.

Good to know
Tip: Add 2 finely chopped sprigs of sage to the onion topping.

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