Focaccia with balsamic-roasted onions and fresh thyme

February 7, 2013

Focaccia with balsamic-roasted onions and fresh thyme

Making focaccia is extremely fun and rewarding. You don’t need to throw the dough in the air like a master pizza maker, nor do you need special skills to shape it in its pan. All you’ll need is to practice your kneading technique, which I personally find a very relaxing thing to do. Indeed, I could knead bread all day long!

The best part is that, as far as homemade yeast breads go, focaccia is a relatively fast one to make. Three hours is all the time it takes from kneading your dough to being able to sink your teeth into a warm slice.

This focaccia is perfect for the fall and winter months, when onions are bountiful and at their sweetest. It’s also a delectable variation on the traditional black olive or rosemary focaccia.

Although this focaccia makes a great accompaniment to any meal, I love to cut it up in smaller pieces and serve it as an hors d’oeuvre or as part of an antipasti. It’s absolutely delightful to nibble on!

Enjoy this bite-sized demo!


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Focaccia with balsamic-roasted onions and fresh thyme

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 7 comments… read them below or add one }

Natalie February 8, 2013 at 8:10 pm

This recipe looks fantastic, really great combo of flavours.

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Anita at Hungry Couple February 9, 2013 at 8:39 am

I love focaccia and this one, with the roasted onions, looks heavenly!

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Paula @ Vintage Kitchen February 12, 2013 at 6:29 pm

A good focaccia is always a treat, and balsamic onions add to that! Just gorgeous Viviane!

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Viviane February 12, 2013 at 6:34 pm

Oh… thank you Paula!

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Angie@Angie's Recipes February 13, 2013 at 2:49 am

This is my favourite Italian bread. Yours looks terrific with roasted onions!

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Viviane February 13, 2013 at 9:37 am

Thank you Angie!

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Donna Ford February 13, 2013 at 10:44 am

We love bread and onions. Looks really tasty Viviane!

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