Onion Potato Focaccia Recipe – Italian Special
This onion potato focaccia is a beautiful rustic Italian flatbread—a savory canvas of soft focaccia dough adorned with caramelized onion topping and delicate potato-topped focaccia artistry. Warm, fragrant, and simple, it’s perfect for sharing as an appetizer, light lunch, or alongside soups and salads.
- Prep Time30 min
- Cook Time20 min
- Perform Time22 hr
- Total Time22 hr 50 min
For the Dough:
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 1/2 cups warm water (about 110°F/43°C)
- 2 teaspoons kosher salt
- 1/4 cup olive oil (plus extra for drizzling)
For the Topping:
- 1 large onion, thinly sliced
- 2 medium potatoes, thinly sliced (preferably waxy potatoes like Yukon Gold)
- 2 tablespoons olive oil (for sautéing)
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- A handful of fresh rosemary leaves (optional)
- Flaky sea salt, for garnish
Prepare the Dough:
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes, until the mixture is frothy.
In a large mixing bowl, combine the flour and kosher salt. Create a well in the center and pour in the yeast mixture and olive oil.
Mix together until the dough begins to come together. If it’s too sticky, add a little more flour; if it’s too dry, add a bit of water.
Knead the dough on a floured surface for about 8-10 minutes, or until it’s smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl, covering with a damp cloth. Let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Prepare the Topping:
While the dough is rising, heat the 2 tablespoons of olive oil in a large skillet over medium heat.
Add the sliced onion and cook, stirring occasionally, for about 10-12 minutes, until soft and caramelized. Remove from heat and set aside.
Thinly slice the potatoes. If you want the potatoes to cook more quickly, you can parboil them for 3-4 minutes in salted boiling water. Otherwise, you can skip this step and place them directly on the dough.
Assemble the Focaccia:
Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Once the dough has risen, punch it down and transfer it to the prepared baking dish. Press it out to cover the bottom of the dish evenly, stretching the dough as needed.
Top the dough with the caramelized onions, arranging them evenly across the surface. Layer the potato slices over the onions, slightly overlapping them.
Sprinkle with thyme, rosemary (if using), and a pinch of salt and pepper.
Bake the Focaccia:
Drizzle a bit of olive oil over the top of the potatoes and dough.
Use your fingers to gently dimple the dough, creating little pockets.
Bake for 30-35 minutes, or until the focaccia is golden brown and the potatoes are tender when pierced with a fork.
Once baked, remove from the oven and sprinkle with flaky sea salt.
Serve:
Let the focaccia cool for 5-10 minutes before slicing into squares. Serve warm or at room temperature.
Recipe Notes :
This focaccia shines when made with a make-ahead dough—prepare and refrigerate overnight for flavor depth and effortless morning baking.
For extra texture, aim for crispy potato edges—arrange thin potato slices so they slightly overlap crust areas to crisp up golden during baking.
Right before serving, finish with an olive oil drizzle—it enhances the focaccia’s aroma and gives the crust a lovely sheen and extra richness.
