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onion focaccia ligurian recipe

Ligurian Onion Focaccia (Focaccia di Recco-style with Sweet Onions)

This Ligurian onion focaccia is golden, crisp on the bottom, and tender inside, with sweet sautéed onions tucked into olive-oiled dimples. Baked on a thin sheet pan, it brings the scent of warm bread and the flavor of coastal Italy to your kitchen.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 8 people
Course: Appetizer, bread, Side Dish
Cuisine: Italian – Ligurian (Northwest Italy)
Calories: 230
Ingredients Method Notes

Ingredients
  

Dough
  • 550 g all-purpose flour or half bread flour for extra chew
  • 7 g instant yeast or active dry, bloomed in warm water
  • 400 g warm water about 95°F
  • 40 g extra-virgin olive oil plus more for pan and finishing
  • 10 g kosher salt
Brine
  • 1 cup hot water
  • 1 tablespoon kosher salt Diamond Crystal preferred
Onion Topping
  • 1 large yellow onion thinly sliced
  • 1 tablespoon olive oil for sautéing
  • ½ teaspoon chopped rosemary optional
  • Black pepper to taste
  • Flaky sea salt for finishing
Tools
  • 18 x13-inch metal sheet pan
  • Mixing bowl or stand mixer
  • Plastic wrap
  • Bench scraper
  • Cooling rack

Method
 

Mix the dough
  1. In a large bowl, mix flour, yeast, salt, warm water, and olive oil.
  2. Stir or mix on low speed until a shaggy dough forms.
  3. Rest 10–15 minutes, then mix again until smooth and elastic.
First rise
  1. Cover with plastic wrap and let rest until slightly puffed (about 1 hour at room temperature).
Stretch and shape
  1. Lightly oil the sheet pan and spread the dough out toward the corners.
  2. If it resists, rest 10–20 minutes, then stretch again until even and thin.
Prepare the onions
  1. Slice onion thinly and sauté in olive oil for 4–5 minutes until soft and translucent.
  2. Add rosemary, black pepper, and a pinch of salt. Cool slightly.
Dimple and add brine
  1. Preheat oven to 450°F (230°C).
  2. Oil your fingers and press deep dimples all over the dough.
  3. Spoon the sautéed onions gently into the dimples.
  4. Whisk the brine (hot water + kosher salt) and pour it evenly over the surface.
Final proof
  1. Let the dough rest 40–45 minutes, uncovered, until bubbly and soft.
Bake
  1. Bake on the middle rack for 18–22 minutes, rotating halfway through for even color.
  2. The top should be golden and the bottom crisp.
Finish and cool
  1. Brush lightly with olive oil right after baking.
  2. Loosen with a thin spatula and transfer to a cooling rack.
  3. Sprinkle with flaky sea salt and cool for 10 minutes before slicing.

Notes

  • Use mild olive oil for the dough so it won’t overpower the onions; drizzle a peppery oil only at the end.
  • Don’t skip the brine. It gives the bread its signature golden, salty crust.
  • Cool on a rack. Never leave it in the hot pan or it’ll go soggy.
  • Optional toppings: Olives or rosemary can be added during dimpling, but keep it light.