This Savory Onion Thyme Focaccia Bread is easy to make, bake and serve. Add this bread to any meal, make a sandwich and the recipe is enough for two loaves!
Who doesn't love homemade bread?! And the aroma in the kitchen when this Onion Thyme Focaccia Bread is in the oven is divine!
Pronounced fuh·kaa·chuh, focaccia is known as an Italian bread. This savory bread is delicious with any meal, even toasted with eggs in the morning and perfect for a sandwich!
I used to think that only professional bakers could make bread. Many years ago I bought a bread machine because I wanted to make bread for my kids.
What I didn't know is how easy it is to make WITHOUT A MACHINE! I have since given it away! You do not have to be a professional to make this bread!
If I can do it so can you! I promise!
And, you can make one big loaf like I did here or two smaller loaves - one for you and one for me! 😋
Impress your family and friends and try it! Comment below and let us know what you think!
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Savory Onion Thyme Focaccia Bread
Equipment needed: food processor
- 5 cups bread flour
- 1 1/2 Tablespoons fresh thyme
- 1 1/2 teaspoons salt, divided
- 4 Tablespoons extra virgin olive oil, divided, plus extra for oiling the dough bowl and plastic wrap
- 1 large yellow onion, diced, approximately 1 1/2 cups
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 1/2 cups warm water
- 1 packet dry yeast, 2 1/4 teaspoons
- 1 teaspoon sea salt, optional, for sprinkling on the surface of the bread
- Add the flour, thyme and one teaspoon of salt to the bowl of a food processor fitted with a metal or plastic blade.
- Heat 3 Tablespoons of olive oil in a sauté pan or skillet over medium heat.
- Add the chopped onion, garlic and 1/2 teaspoon of salt to the pan and cook for about 5 minutes until the onion is just tender (not brown).
- Add the onion mixture to the flour and pulse 2-3 times to combine ingredients.
- To a glass measuring cup add the warm (105-115℉) water and the sugar. Stir once to combine.
- Sprinkle the yeast on top of the warm water and gently stir once. Set aside for about 5 minutes until the yeast becomes foamy.
- Oil a large bowl.
- Liberally flour a surface (I use my countertop).
- Add the yeast water to the flour mixture and pulse just enough to combine ingredients.
- Scrape out the dough onto the floured surface.
- Knead the dough until smooth (about 1 minute). Use a bit of extra flour if needed to eliminate the stickiness. Form into a ball and place into the oiled bowl. Flip it over so that there is oil on the top and bottom of the dough. (Don't clean this surface yet as you will need it again later.)
- Cover the bowl and place in a warm place free of drafts for 45-60 minutes or until doubled in size.
- Add a piece of parchment paper to a rimless baking sheet.
- Preheat oven to 400℉ and place oven rack in the center of the oven.
- Punch down the dough and then dump it on your floured surface. Knead the dough for about 30 seconds.
- Press the dough to whatever shape you want - round, oblong.. (At this point you can also divide the dough into two pieces and press each half into your preferred shape giving you two loaves of bread.)
- Add the loaf to the baking sheet and loosely cover with a piece of lightly oiled plastic wrap and place the baking sheet in a warm draft free spot for 20-30 minutes.
- Remove the plastic wrap and lightly coat the top of the loaf with the remaining Tablespoon of olive oil and sprinkle with sea salt.
- Bake for 20-25 minutes until golden brown.
- Remove from the oven and let cool on the pan for 10 minutes. Serve warm or at room temperature and Enjoy!
- Use your best extra virgin olive oil as it will also add flavor to your bread!
- The bread can be made ahead of time and warmed in a 350℉ oven for about 8 minutes.