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Mastering Olive and Onion Focaccia Dough Preparation

Discover the art of crafting the perfect olive and onion focaccia dough that will elevate your baking skills and impress your taste buds. 

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Mastering Olive and Onion Focaccia Dough Preparation

The Essential Ingredients for Olive and Onion Focaccia

To make a delicious olive and onion focaccia, you’ll need a few key ingredients. The base ingredients include high-quality flour, water, yeast, and salt. Choosing the right type of flour is crucial as it affects the texture and flavor of the focaccia. Bread flour is highly recommended for its high protein content, which helps in forming a chewy and airy bread.

For the toppings, select fresh olives and onions for the best flavor. Kalamata or Green Mission Olives work wonderfully, providing a briny contrast to the sweet, caramelized onions. Extra virgin olive oil is another critical ingredient, enriching the dough with its robust flavor and helping to achieve a perfectly crispy crust.

Step-by-Step Guide to Preparing Focaccia Dough

Start by mixing the yeast with warm water and a pinch of sugar to activate it. Allow it to sit for about 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture along with a generous amount of olive oil.

Stir the mixture until a rough dough forms. Transfer the dough to a lightly floured surface and begin kneading. Knead the dough until it becomes smooth and elastic, which should take about 10 minutes. If the dough is too sticky, add a little more flour, but be careful not to add too much, as the dough should remain slightly tacky.

Mastering the Art of Dough Kneading and Rising

Kneading is a critical step in developing the gluten, which gives the focaccia its structure and chewiness. Use the heel of your hand to push the dough away from you, fold it back over itself, and give it a quarter turn. Repeat this process until the dough is smooth and elastic.

Once kneaded, place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place. The dough should double in size, which typically takes about 1-2 hours. After the first rise, punch down the dough to release the gas, then shape it into a rectangular or circular form on a baking sheet, and let it rise again for about 30 minutes.

Incorporating Olives and Onions for Maximum Flavor

To prepare the olives and onions, start by pitting and slicing the olives. For the onions, thinly slice them and sauté in a bit of olive oil until they become soft and caramelized. This process enhances their sweetness and adds depth to the focaccia.

After the dough has had its second rise, create dimples by pressing your fingers into the surface of the dough. Drizzle with olive oil, and evenly spread the olives and caramelized onions over the top. Press them gently into the dough to ensure they adhere well during baking.

Baking Tips for Perfectly Golden Focaccia

Preheat your oven to 450°F (230°C) to ensure it’s hot enough to give your focaccia a good rise and a crispy crust. Bake the focaccia in the preheated oven for about 20-25 minutes, or until the top is golden brown and the edges are crisp.

Allow the focaccia to cool slightly before cutting into it to let the flavors meld and the crust set. Serve warm or at room temperature and enjoy the harmonious blend of salty olives and sweet onions in every bite.

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