Focaccia con Cipolla

Focaccia con cipolla is a Ligurian flatbread topped with caramelised onion and olive oil. The dough is the same high-hydration base as focaccia genovese; the topping replaces the plain salt-and-oil finish with sweet golden onion. Six servings from four ingredients at approximately €0.26 per serving.

Ingredients (6 servings)

• 500g Type 00 flour (farina 00)
• 7g fresh yeast (lievito di birra)
• 60ml extra virgin olive oil (plus extra for the pan)
• 300g yellow onion (2 medium onions), thinly sliced
• 8g salt
• 300ml warm water

Instructions

1. Make the dough Dissolve the yeast in 300ml warm water. In a large bowl, combine the flour, salt, and half the olive oil. Add the yeast water and mix until a shaggy dough forms. Knead for 5 minutes until smooth. Cover and let rest for 30 minutes.

2. Prepare the onion topping While the dough rests, heat a thin film of oil in a pan over medium-low heat. Add the sliced onions with a pinch of salt and cook 15–20 minutes, stirring occasionally, until soft and golden. Do not rush this step — the sweetness comes from slow cooking.

3. Shape and second rest Oil a 30×40cm baking tray. Press the dough into the tray with your fingertips, stretching it to fill. If the dough resists, let it rest 5 minutes and try again. Drizzle with the remaining olive oil. Cover and rest 20 minutes.

4. Dimple and top Preheat oven to 220°C. Make deep dimples across the surface with your fingers. Scatter the caramelised onion evenly over the top.

5. Bake Bake 20–25 minutes until golden brown on top and the underside is crisp. Remove from the tray immediately and cool on a rack for 5 minutes before slicing.

Notes

The caramelised onion is the flavour of this focaccia. Onion cooked quickly over high heat is sharp and steamed; onion cooked slowly over 15–20 minutes turns sweet and concentrated. The two results are very different.

For a simpler version without the onion topping, see focaccia genovese. The dough technique is identical.

Cost Context

At Italian supermarket prices (Q1 2025): farina-00 (€1.00/kg), lievito-di-birra (€7.00/kg), olio-extravergine-oliva (€9.50/L), cipolla (€1.50/kg). Total for 6 servings: approximately €1.57 — roughly €0.26 per serving.

Olive oil (€0.57 for 60ml) is the dominant cost at approximately 36% of total spend. Onions (€0.45 for 300g) contribute 29%. Flour (€0.50 for 500g) adds 32%. At €0.26/serving this is the cheapest recipe per serving across the entire EatsLogic collection.

Compare to focaccia genovese (plain olive oil topping, no onion, similar cost) and pizza marinara (tomato base, approximately €0.47/serving). Use the Recipe Cost Calculator for the full itemised breakdown.