Onion Focaccia

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings


4 1/2cups all-purpose flour, divided
1/2cup grated Parmesan cheese
1teaspoon coarse salt
1teaspoon crushed dried rosemary
1 (.25-ounce) package quick-rise yeast
1 1/2cups warm water (120F to 130F)
3tablespoons olive oil, divided
Cooking spray
3 leeks
8 green onions, trimmed
Coarsely ground fleur de sel


  1. Combine 3 1/2 cups flour, cheese, kosher salt, rosemary and yeast in a food processor. Pulse to blend. With processor on, slowly add water and 2 tablespoons oil and process until dough forms a ball.
  2. Turn out onto a lightly floured surface; knead 5 minutes or until smooth and elastic, adding additional flour as necessary.
  3. Place dough in a large bowl coated with cooking spray. Turn dough to coat top. Cover and let rise in a warm place 1 hour.
  4. Punch down dough; turn out onto a lightly floured surface. Divide into 2 pieces, shaping each into a 12-inch circle. Place on two large baking sheets coated with cooking spray and dusted with cornmeal. Cover and let rise 40 minutes or until doubled in bulk.
  5. Preheat oven to 450F.
  6. Uncover dough. Gently brush with remaining olive oil. Make indentations in top using the handle of a wood spoon or your fingertips.
  7. Remove roots, outer leaves and tops from leeks. Rinse with cold water; cut into rounds. Arrange leeks and green onions over top of dough. Sprinkle with fleur de sel.
  8. Bake 20 minutes or until golden. Cool on wire racks.

Learn more about cooking with different types of onions from Relish Cooking Show Chef Brian Morris.

Nutritional Info *per serving

  • Calories 210
  • Fat 4g
  • Sodium 320mg
  • Carbohydrate 37g
  • Fiber 2g
  • Protein 7g