Take out Tuesday, Easy Focaccia Bread

I am not a bread maker, me of little patience, but  not too long ago I got the strongest urge to tackle homemade bread.  I am going to save you some time here, by keeping a LONG  story VERY short.  I will not mention the money I invested in a sour dough starter kit from King Arthur Flour and how I got so frustrated I chucked the entire mess in the trash, along with the ceramic crock.  I won’t tell you that even though the crock was super cute, matched my kitchen and could have been re-purposed, that I threw it away because of all the bad memories it held. Nope, all those memories have been banished forever!

I WILL share this recipe for Easy Focaccia Bread that I tweaked and adjusted from several recipes I gathered from allrecipes.com.  This is good, this is easy, and this is so adaptable to any ingredients or seasonings you want to add or use.  AND you will feel like an accomplished bread maker! Your kitchen will smell like a BAKERY.  You are going to LOVE this recipe.


This is the roasted garlic and caramelized onion version. YUMMO!


Here is a close up of all the yumminess! Are you ready to get started?


I love this recipe so much I keep it taped inside a cabinet door.  I really have it memorized, but just in case, it’s close by.


a little honey goes into a cup of warm water in a bowl


Sprinkle the yeast over the top of the water


After about 10 minutes it should look foamy and noticeably different.  If it DOESN’T then something went wrong, toss it out and try again. This is called proofing and if it doesn’t happen your bread won’t rise baby!


Add the flour and chopped onion and mix until a dough forms


Turn out onto a floured board.  Keep it floured, the dough is sticky.  I like to put Olive oil on my hands so they don’t get all glucked up with dough when I’m kneading it.  WHAT! YOU HAVE TO KNEAD IT? Not really, just for a couple of minutes to make yourself feel like a professional!


Just mush it around and then fold it over on itself a few times, like folding a big, fat puffy pillow, squishing it down…do this until you feel like THE MASTER OF THE BREAD, just kidding, about 5 minutes or until you get bored.


By now you should have a lovely smoothish mound.


Plop into into a bowl that has been coated with Olive oil and turn the dough ball around in the bowl to coat the entire surface with oil to keep it from drying  out while it is rising.  Cover it with a towel,  and stash it in a warm place to rise for 30 minutes.  I usually stick mine in the microwave or oven.  It’s generally warmer in there than on the counter.  You can heat your oven for 2 minutes and then turn it off, just to make sure you have a warm spot.  Don’t overdo, just a little warmth.


See how happy your dough is?


Okay, this part can be a little tricky because dough tends to be a little stubborn…just patiently convince it to stretch into an even rectangular layer on your olive oil sprayed sheet pan.  Go slow, it WILL happen.


Now the FUN BEGINS!  Poke some cute little indentations all over the dough with your fingertips and then drizzle with Olive oil and


seasonings of your choice.  You can use Italian seasoning, rosemary, any seasoning blend you like!  As much or as little as you like!  Sprinkle the dough and let it rest for 10 minutes. Bake it at 415  for about 12-15  minutes, until it turns golden.


at this point you can top with some Parmesan and some additional cheese and return it to the oven for 2 minutes to melt or


if you’re using roasted garlic* and caramelized onions* now’s the time to top the bread with that.


Squeeze the garlic directly from the roasted clove onto the bread and spread it in a thin layer with the back of a spoon


Top with onions, sprinkle with cheese and return to oven for 2-3 minutes for everything to melt together.

*Caramelize the onions by slowly cooking them in a skillet in butter and olive oil over low heat for about 30 minutes, until golden.

*Roast the garlic by cutting off the top of the head, drizzling with olive oil, and wrapping in foil and baking at 400 for 1 hour

Here’s the recipe:


Course Appetizer, Bread, Snack
Cuisine American, Italian


  • 1 T honey
  • 1 cup warm water
  • 1 pkg active dry yeast
  • 1 T Kosher salt
  • 1 T olive oil
  • 1/4 cup diced onion
  • 2 1/2 cups bread flour
  • olive oil
  • Fresh shaved Parmesan grated fontina, Havarti, Gouda, white cheddar or Jack
  • chopped rosemary italian seasoning, parsley, garlic powder or minced garlic


  • Combine water with honey in a large bowl and stir to dissolve. Sprinkle yeast over and let sit 5-10 min until foamy.
  • add 1,T olive oil, salt, diced onion and flour and stir until dough forms.
  • Turn out onto a floured board. Wash bowl and pour in another T or so of olive oil and use fingers to oil the inside surface. Stick your oily fingers into the flour and knead the bread about 5 min, adding flour as necessary to the board to prevent sticking. Place the dough into the oiled bowl, cover with a towel and place in a warm spot to rise, about 30 min. [should be about double]
  • Oil a baking sheet and place dough on it, stretching and flattening until rectangular shaped, and covering the baking sheet. Make evenly spaced indentations with your finger tips, about 1 inch apart. drizzle bread with more OO and sprinkle with herbs of choice, Kosher salt and some of the Parmesan. Let rest while preheating oven to 415 degrees.
  • Bake for 15 minutes or until just golden. Remove from oven and turn oven off. Sprinkle with more Parmesan and other cheese and return to oven for 1-2 minutes until cheese has melted.
  • Let bread cool. When ready to serve, slice into 1 inch wide strips. Also fabulous for sandwiches, cut into a square and carefully halved, toast before filling if desired or use as panini.
Keyword bread, bread for appetizers, bread sticks, easy bread, foccacia bread, pizza base

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4 Responses to “Take out Tuesday, Easy Focaccia Bread”
  1. This looks delicious! Made my mouth water! Thanks for visiting Pandora’s Box – hope you’ll come back!

  2. Emily says:

    You make focaccua bread look easy! Sorry you had a bad day with your bread making. I’ve never really had luck making bread either. Yummy toppings………

    The French Hutch

  3. I am a bread lover all the way. Looks delicious

  4. Oh my goodness. Your version does sound incredible. I know I would love this.

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