Olive & Onion Focaccia {with Pizza Dough}

Onion and olive focaccia with a piece torn out garnished with sea salt.

5 from 4 votes

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.

Prep Time45

Cook Time20

Total Time1 5

Course: Side Dish

Cuisine: Italian

Keyword: Easy focaccia recipe, Focaccia, Focaccia with pizza dough, Olive and onion focaccia

Servings: Servings

Calories: 278kcal

Author: Sunena Anand

Equipment

Ingredients

16 oz Pizza dough
½ cup Extra virgin olive oil
½ Vidalia onion thinly sliced
½ cup Castelvetrano olives sliced
2 teaspoon Sea salt

Instructions

Spread the dough: 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: Preheat the oven to 375°F.
Dimple the dough: Once the dough has risen, remove the plastic wrap and make indents in the dough with your finger tips.
Add the toppings: Drizzle the remaining olive oil, and arrange the sliced onions and olives on the top. Sprinkle with sea salt.
Bake: Bake the focaccia for 20-25 minutes, until golden brown on both the top and bottom.

Video

Notes

If your dough isn't stretching feel free to use a rolling pin to achieve your desired shape. The dough will still rise once you let it rest on the sheet pan!

Nutrition