• 3 pkg. active dry yeast
  • 2 c. warm watrer (105 to 115)
  • 3 tbsp olive oil
  • 2 tsp salt
  • 6 c. unbleached flour, divided
  • 1 large purple onion, chopped
  • 1 tbsp olive oil


Combine yeast and warm water in 2 c. measuring cup; let stand 5 minutes. Combine yeast mix, olive oil and salt in large bowl. Stir in 5 c. flour to make a stiff dough. Turn out onto lightly floured surface and knead in enough remaining flour to make a firm dough. Place in well-greased bowl, turning to grease top. Cover and let rise till double (about 45 min). Cook onion in the 1 tbsp oil in skillet over med-hi heat, stirring constantly, until tender. Set aside. Punch dough down and divide in half. Roll each half into a 12 inch circle and place in a lightly greased 12 inch pizza pan. Arrange onion evenly on each round; gently press into dough. Cover and let rise in warm place about 20 min. Using fingertips, press small indentations into dough; let rise add'l 10 min. Bake at 400 for 20 to 25 min. or till golden. Remove to wire racks to cool. (*Serve with antipasto meats, olive oil for dipping and mustards.)

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Submitted 6/13/05.
Source: Southern Living Annual Recipies '93
Submitted By: Ruth Burbage
Onion Focaccia