Focaccia is a very easy and versatile recipe. Today we make it with red onion (you can do it exactly the same with white onion), but you can follow the same recipe and replace the onion with tomato, green or black olives, cheese, salami, you can make it alone with oils and spices,... Focaccia will easily become an essential recipe in your day-to-day life, because it also holds up very well over the hours if you keep it well (it will hold up great for two days if you make it a little thick).

Why is it a versatile recipe? Because it solves you any time of the day: it is a snack before lunch, the bread that will accompany you during it, it is dinner by itself if you accompany it with a salad or some sausage... and of course it is a little whim that you take piece by piece throughout the day if you have it on hand.

It is a salty recipe. It is a dough that is similar to bread but that only requires a very simple mixture of its ingredients and a rest, without complications.

To make it today, we use the KitchenAid and we show you how to use an accessory that for me is essential to speed up the preparations, the KitchenAid sieve and scale . Take note of the recipe that in the video and in the step by step below we tell you very well how to make this onion focaccia !


  • 600ml of water
  • 2cc + 1/4 dry yeast
  • 2 tbsp olive oil (and an additional drizzle for the onion-rosemary mixture)
  • 625 gr of all-purpose flour
  • 1 tbsp of salt
  • half red onion
  • 2 tbsps of rosemary
  • flake salt


  1. Prepare your KitchenAid robot with the hook and bowl accessory.
  2. Add the water, the yeast and the two tablespoons of olive oil into the KitchenAid bowl. We start the KitchenAid for a few seconds so that the ingredients are mixed.
  3. We will add the rest of the ingredients, that is the flour and the salt. In order not to even have to measure the ingredients, and to do it while we incorporate it while sifting it, we integrate the Sieve accessory to our KitchenAid.
  4. We turn on the KitchenAid at medium speed, and add the flour, which will pass through the sieve.
  5. Add the generous tablespoon of salt.
  6. We continue mixing with the hook accessory until a homogeneous mass is observed (you do not have to knead for a long time, just that an integrated mass is observed).
  7. Remove the dough from the bowl, and manipulate it a bit to shape it into a ball. We put it on a tray or bowl brushed with oil and let it rest covered for 90 minutes (the KüchenProfi glass bowl works great for me, because it is easy to grease and because it already includes a lid).
  8. Meanwhile, we chop the onion, and mix it with the rosemary and a good splash of oil.
  9. After the resting time, introduce the dough into a baking tray or mold (in the video we use the KitchenAid set of 5 molds ), introduce the dough and stretch it to cover the entire surface. With your finger, mark holes all over the dough, following a pattern (make lines of holes with your finger, spaced about 3 centimeters apart).
  10. Pour the mixture of onion and rosemary that you have prepared, distributing it throughout the dough.
  11. Sprinkle salt flakes on top.
  12. Bake for about 25 minutes or until the dough is golden, with the oven preheated to 200º C, placing the tray in the middle/lower position of the oven, to ensure that the interior is cooked correctly.


  • The rest that is 90 minutes, and more if you can. It is a good way to ensure that the dough has fermented and the crumb will be much better (in the video, we gave it less rest time, but if you give it time, you will see that a fluffy and delicious crumb is left).
  • With the amount of batter in the ingredients in this recipe, you actually get twice as much focaccia as you see in the video. With these quantities you will be able to make an XL focaccia, which in fact you can make in the large tray of the KitchenAid mold set.
  • Substitute the onion for your favorite ingredients! Now you know how to make focaccia, so you can replace the onion with tomato, olives, ham, spices... Imagination to power, and focaccia with a thousand and one flavors at the table!
  • Before I told you about the KüchenProfi glass bowl, it is a great bowl to let the dough ferment, apart from using it for its usual use to store in the fridge, without the need for film, any recipe that you have prepared.
  • If you want your focaccia to hold up well over time, store it in a cotton cloth bag. I invite you to see Claudia&Julia's textile range , in which you will see bread bags and mold bags that will work great for you.

Onion focaccia recipe

KitchenAid mixer , KitchenAid sieve scale accessory , WMF cutting board and KitchenAid mold set .


Maria Jose Gomez Pedreira said:

Tiene toda la razòn Cristina…fue una pena no leer los comentarios reales de quien hicieron esta receta antes..aqui estoy con mi puré🤦🏻‍♀️

Cristina said:

Ya es mala pata que se me haya ociurrido ir a hacer esta receta. Esa cantidad de agua requiere por lo menos el doble de harina de la que habéis escrito. Me ha salido un puré al que me he puesto, venga a echar harina, y aún sigue desmasiado pastosa. Vaya un asco y una pérdida de tiempo

Cris said:

No tiene muy buena pinta. Parece dura, poco esponjosa, y es demasiado fina. La verdad es que está como tiesa.

Marta said:

Que es:
2cc + 1/4 de levadura seca????

2 cucharaditas y un cuarto de cucharita?

ISABEL said:

La harina de todo uso se puede sustituir por otro tipos de harinas como De trigo integral, espeta o centeno?

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