Vegan Focaccia con Cipolle
Focaccia con Cipolle is a beloved soft, fragrant flatbread from Liguria, topped with slow‑sweetened onions and plenty of good olive oil. This fully vegan version uses no dairy, eggs, or animal fats — keeping the signature fluffy, airy crumb, golden crisp edges, and the perfect balance of sweet caramelised onions and aromatic herbs. Wonderful as a snack, side, or base for sandwiches.
Shared by paula
Time
120 min
Serves
5
Difficulty
medium
🛒 Ingredients
- #Dough;
- 500g strong white bread flour.. 7g instant dry yeast.. 1 tsp caster sugar
- 1 tsp fine salt,, 325ml lukewarm water
- 3 tbsp extra virgin olive oil (plus extra for the pan and top)
- #Topping;
- 2 large white or yellow onions, thinly sliced.. 1 tbsp olive oil
- Pinch of salt.. ½ tsp dried rosemary or thyme (optional)
- Flaky sea salt for sprinkling
👩🍳 Instructions
- 1
Make dough: Mix flour, yeast, sugar, and salt in a large bowl. Add water and olive oil, then stir and knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and leave to rise in a warm place until doubled in size (about 1.5–2 hours).
- 2
Prep onions: Heat 1 tbsp oil in a pan over low heat. Cook sliced onions slowly for 10–12 minutes until soft and lightly golden — do not fry hard. Season with a pinch of salt and set aside to cool.
- 3
Shape: Grease a 28–30cm round baking tin or tray generously with oil. Press the risen dough evenly into the pan, dimple the surface with your fingertips, then drizzle with more oil.
- 4
Top & rise: Scatter the cooled onions evenly over the top, sprinkle with herbs and flaky salt. Cover lightly and leave to rest for another 20–30 minutes while you heat the oven to 200 °C (400 °F).
- 5
Bake: Bake for 25–30 minutes until deep golden and fragrant. Drizzle with a little extra olive oil straight from the oven. Serve warm or at room temperature.