Olive & Onion Focaccia {with Pizza Dough}

This olive and onion focaccia is an easy, shortcut cheat recipe, without the hard work of making homemade dough, by using store-bought pizza dough. With a crisp exterior, fluffy and light interior, and the brininess of olives and onions, this focaccia is not short on flavour. Who needs a stand mixer?! Looking for mains to go with this delicious bread? This collection of recipes that go perfectly with garlic bread has got you covered!

So, bread is the best food group. Yes, I am aware that bread is not technically a food group of its own, but in my perfect, dreamy world, it is.

Now, I love to eat different types of bread, but if you've been around here once or twice, you know that baking isn't exactly my favourite kitchen task. So, if anyone is going to figure out a baking shortcut, it's gonna be me.

Pizza dough and focaccia dough are not very different. Focaccia dough often has a little bit more oil, and yeast added to it for a fluffier texture. Surprisingly enough, though, pizza dough is a fantastic substitute for novice bakers or for a quick focaccia fix.

Jump to:

• Ingredients
• Instructions
• Expert Tip
• Variations
• Equipment
• Storage
• Olive & Onion Focaccia {with Pizza Dough}
• 💬 Comments

Ingredients

• Store-bought pizza dough: You can usually find these fresh pizza dough balls in the deli section of the grocery store, or even from your local pizzeria. If your grocery store has frozen pizza dough balls, those will work once thawed.
• Olive oil: Use your favourite olive oil here, as it will add a substantial amount of flavour to this focaccia.
• Castelvetrano olives: These olives are the perfect balance of briny, salty and sweet. They are not overpowering, and are perfect if you are not a fan of bitter, pungent olives.
• Onions: I recommend using a sweet onion, like a vidalia onion. It will caramelize nicely, and become sweet while baking.
• Sea salt

A full list of ingredients with measurements is located on the recipe card, below.

Instructions

Spread half of the olive oil on a sheet pan. Spread the pizza dough on the sheet pan into either a rectangle or round shape - whichever you prefer. Cover loosely with plastic wrap, and let the dough rise for 40 minutes.

Preheat the oven to 375°F.

Once the dough has risen, remove the plastic wrap and make indents in the dough with your finger tips.

Drizzle the remaining olive oil, and arrange the sliced onions and olives on the top. Sprinkle with sea salt.

Bake the focaccia for 20-25 minutes, until golden brown on both the top and bottom.

Variations

• Sun dried tomatoes: Try out a sun dried tomato focaccia, instead of olives!
• Herby: Fresh or dried rosemary makes a great addition to this easy focaccia recipe.

Equipment

This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.

• Rolling pin
• Sheet pan

Storage

This focaccia keeps well on the counter for 1-2 days, in an airtight container or ziploc bag. You may also keep it in the fridge for 3-5 days.

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