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Sundried Tomatoes Focaccia with Caramelised Onions and Herbs


I first encountered the wonderful focaccia in an Italian restaurant, and from then on, it has become a bread that is close to my heart (and stomach). The aroma and immense flavor this oily flatbread oozes is enough to make you crave for more. Here at Cookism, we pack our focaccia with extra big love. Sundried tomatoes? check! Caramelised onion ribbons? check! Hearty herbs? check! You name it, we got it. We believe that focaccia should pack a punch. So give this irresistible bread a shot. Trust me, they are dying to be eaten as much as you are dying to eat them. You're welcome!

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  • For Caramelised Onions:
  • 425 g of Bread Flour + Extra for Dusting
  • 1 tbsp of Dry Active Yeast
  • 2 tsp of Salt + Extra for Topping
  • 1 tbsp of Sugar
  • 7 Sprigs of Rosemary
  • 2 Sprigs of Oregano
  • 4 Sprigs of Thyme
  • 70 g of Sundried Tomatoes
  • A Pinch of Black Pepper
  • Lukewarm water (60ml + 240ml)
  • 60 ml of Olive Oil + Extra for Topping
  • 2 Large Yellow Onions (Chopped into Thin Slices)
  • 1 tsp of Sugar
  • Pinch of Salt and Black Pepper
  • A Splash of Dry White Wine
  • Olive Oil


Adapted from


Step 1

1. Gather and finely chop the leaves for 4 sprigs of rosemary, 2 sprigs of oregano and 4 sprigs of thyme. Next, chop 30g of sundried tomatoes into fine bits.
2. Sprinkle yeast over 60ml of lukewarm water. Stir well to dissolve. Allow it to stand for 5 minutes till mixture turns frothy.
3. In the meantime, add flour, salt and sugar into a large mixing bowl. Mix well. Use your hands to make a well in the centre. Add 60ml of olive oil, yeast mixture, a generous pinch of black pepper and chopped sundried tomatoes and herbs into the well. Followed by pouring in 240ml of lukewarm water into the well. Gradually stir in the flour to form a dough. Dough should be sticky and soft.
4. Flour your hands and sprinkle your work surface with flour. Knead the dough for about 7 to 10 minutes. The dough should be smooth and elastic. You could test by pressing the dough with one finger. It should bounce back if it is ready. Place the dough in an oiled bowl. Cover with a damp tea towel and leave to rise for 1 hour till it has doubled in size.
5. While waiting for the dough to rise, heat the pan and drizzle a little olive oil. Add in onions and cook till soft and transparent. Season with sugar, salt and black pepper. Stir well. Cook till onions turn brown. Deglaze with a splash of white wine. Transfer onions into a bowl and leave them to cool.
6. When the dough has doubled in size, knock out the air by punching the dough once. Cover with a tea towel and let it rest for 5 minutes. Transfer the dough to a tin. Flatten the dough with your fingers to fill the tin evenly.
6. Preheat oven to 200C. Poke the dough with your fingers to make dimples. Distribute the rest of the rosemary leaves on top. Cover it with a damp tea towel and leave it to rise. Takes about 30 to 35 minutes.
7. Sprinkle dough with salt and black pepper. Scatter caramelised onions, drizzle olive oil on top and bake for 25 to 30 minutes. Halfway through baking, top focaccia with sliced sundried tomatoes. Leave it to cool for 10 minutes before serving!


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