Give us this day our daily bread..
Welcome to all my regular IPOM readers and those joining us specially for the Virtual Vegan Potluck today! I hope you enjoy this stop on the journey through – there are some great contributions out there today so I hope you’ve got your printer ready…here goes!
There is an old saying that wheat is the staff of life. Have you heard this before?
I grew up enjoying home-baked bread, and neighborly potlucks featuring homemade pizzas with whole wheat dough.
Many comforting childhood memories come from pieces of warm fresh bread, and nothing satisfies the soul quite like it to this day, (maybe it’s the Virgo in me, that’s what my mom always told me).
I am so excited to present this wonderful recipe shared with me by my chef brother that can double as both pizza dough, and a ridiculously good focaccia.
Well done is better than well said.
~ Benjamin Franklin
Olives, Caramelized Onions, Rosemary, Olive Oil, and more Olive Oil.
Along with good bread, pizza is also a super staple in our house for successful vegetarian entertaining. It’s always great, no matter what you put on it.
So after years of outsourcing dough (to those wonderful delis who do it so expertly), I am so proud to say that yeast and I are now officially good buddies (it hasn’t always been that way).
So with that, let’s get started on this most amazing recipe that is sure to become an instant party or potluck favorite!
The Less:
Less store-bought bread means less plastic and preservatives. Less bakery bought treats means you can make these treats for cheap. Less wondering whether you can do it means more champion-like confidence, so you can get going on pretty much anything, and what’s better than being a champion of action?
The More:
More confidence in the kitchen means knowing you can do just about anything. More ways to impress guests means more satisfaction from having them. More tasty fresh foods means less craving for taste and flavor elsewhere, and more yummy delicious recipes like this means you’ll always have lots to share 
Caramelized Onion, Rosemary & Olive Focaccia:
~ makes two focaccias or 4 pizza doughs
The Dough:
- (2 tsp) active dry yeast
- (2 cups) warm water – about the temperature of a child’s bath
- (3 tsp) sugar
- (3) tsp salt
- (4) cups flour all-purpose
- (4 tbsp) olive oil
The Toppings:
- (1) medium yellow onion or(1/2) a large sweet onion, sliced lengthwise thinly
- (1 tsp) salt
- (1 tsp) sugar
- (1 cup) of large black olives (Giant or Kalamata) – about 10 – 12
- (2-3) sprigs fresh rosemary
- plenty of olive oil (1/4-1/2 cup)
Ready to make bread? Yeah you are!
To get started, gather up all of your ingredients for the dough and commandeer your favorite large mixing bowl.
In the bowl, add 2 cups of warm water (not too hot, not too cold) to the bowl. Add the sugar and stir. Next, add the yeast, but do not stir. Let sit for 5 minutes or so.
After a few minutes, add half the flour and the salt to the mixture in the bowl (about 2 cups) and stir with a wooden spoon until the mixture is nice and smooth.
Next add the olive oil and mix until the mixture is a bit pasty. From here, you can go ahead and dump the rest of the flour into the bowl and mix – start with a wooden spoon and then switch to the hands – it’s so much fun!
My brother says to mix this until it ‘pulls from the bowl’. This seems to work well, and I mix this way until it seems ready to come out and be kneaded on the counter.
Once the dough is ‘pulling from the bowl’, remove it and set on the counter to prepare for kneading.
To knead, dust the counter with a sprinkling of flour and knead…this to inject the dough with air – and truthfully I have never enjoyed this process, or really applied myself to it either – but I am actually learning to love this part!
Just set the CD player to your favorite new dance CD and watch the time fly by…
Knead the dough for about 5 minutes, until you have a lovely round ball of dough.
Nobody made a greater mistake than he who did nothing because he could only do a little.
~ Edmund Burke
Set your dough in a clean, lightly oiled bowl (feel free to wash and oil the same bowl you mixed in). Cover with a clean tea towel and set in a warm place to rise.
Hint: I turn the oven on and set on to heat up top of, or right beside the stove. It seems no matter how nicely you talk to the yeast, it will not rise unless it is in a warm place (go figure!)
It has risen!
Let the dough rise for about 1 – 1.5 hours, until you have a nice little rise happening (you will know!).
Now for the best part.
Remove the tea towel and punch the dough down with your fist to release the air. Your dough will pop and fall in a beautiful fashion, and it is now ready to settle in for a bit while you prep the rest of your ingredients.
Remove the dough from the bowl and re-shape on the counter or cutting board. Cut the dough in half. Ideally, let sit for 30 minutes before using. Any leftover dough not being used immediately can be frozen or refrigerated for future use, and I find it super handy to have some dough to bake off during the week for unexpected guests, or just for kids
So. Very. Awesome.
The Onions, Olives, and Rosemary:
While you wait for the dough to rise, you can prepare the magical part of this recipe - the tasty toppings.
Slice your onion in long thin strips and heat a large skillet to medium-high. Add a nice splash of olive oil to the skillet and add the onion, salt, and sugar. On medium to medium high heat, cook the onion for 25 minutes, stirring often to prevent sticking. By slow cooking the onions in the sugar and salt, they will get brown, sticky, and heavenly. Just be sure to stir often. Once ready, remove from heat and let cool.
Pit and half the olives and set aside. Remove the leaves from the rosemary sprigs and chop with a knife finely.
When ready to assemble the focaccia for baking, start by heating the oven to 400 degrees. Oil generously a large flat rectangular baking tray (or two if you are cooking them both off).
Oil your hands a little and stretch the room temperature dough to fit the length of your tray – this should be easy and the dough should keep it’s shape when pulled. If you need some help, you can keep a little bowl of flour to the side and use a little help this process.
Once you have your shape, add the olives, then the onions, and finally the rosemary. Finish this off with a generous pour of olive oil across the entire surface of the bread (don’t be shy!).
Bake at 400 degrees for 20 minutes, until the sides are golden and the smell is heaven in the kitchen. Let cool and slice as desired!
Keep this stored at room temperature wrapped in foil, it’s great warmed up a bit in the oven the day after
Blues is to jazz what yeast is to bread. Without it, it’s flat.
~ Carmen McRae
Let there be work, bread, water and salt for all.
~ Nelson Mandela
This bread is stunning on its own, or served with a light dip, or alongside a salad, or really, anything!
It’s so tasty.
Honestly, it’s got all my favorite things. And the best part is I can now make it myself (and so can you!).
I hope you’ll enjoy this whether you are already great friends with making bread and dough or not!
This recipe can be altered in so many ways to suit your mood.
Men can starve from a lack of self-realization as much as they can from a lack of bread.
~ Richard Wright
Bite off more than you can chew, then chew it.
~ Ella Williams
So, whether you are a seasoned dough expert, a newbie, or an ‘outsourcer’ like I’ve been, I hope you will enjoy this recipe as much as we did this week.
I think I’ve discovered the secret of life — you just hang around until you get used to it.
~ Charles M. Schulz
To continue to follow the offerings in the potluck , you can click on the links provided at the end of the post to see either the previous dish on the journey or continue through to the next dish. To start at the very beginning and see them all, go here to Vegan Bloggers Unite.
Huge kudos to all for their fantastic contributions, and a giant congrats to Annie for pulling this off!
I am so stoked to see all the rest of the wonderful offerings this weekend.
To read the original post that got all of this started, visit the original post here at an unrefined vegan.
- Are you a seasoned bread or dough maker?
- What are you favorite toppings for focaccia or pizza?
Thanks for stopping by, and wishing you all a fabulous weekend, and a Happy Mother’s Day!
Yours in Less,
This foccaccia looks really good! I’m still trying to get on good terms with Yeast… hope I’ll be able to try this recipe one day! Love the caramelized onions!
Thanks! I am encouraged too – if I can do it anyone can! Thanks for stopping by! xo!
Such absolutely beautiful bread, Shira. I’ve still not done a foccaccia recipe, in fact, I’ve never even made it. I must. Caramelised onions are simply to die for… particularly in bread.
Thank you Frugal! After so many years in the kitchen it is beyond thrilling to be able to make this from scratch – it only took 15 years! To give credit where it is due, I found inspiration from your onion bread recipe as anything is to die for with caramelized onions, and I needed to wow the taste buds for this without any cheese (I would normally add parmesan)! Thanks my friend!!
Haha thanks! I’m glad I had even a small hand in this, it looks wonderful.
You, my friend, are a constant culinary inspiration!
Have a great weekend!!
Well, thanks! You too.
You had me at caramalised onions… but add olives and the fact that it an amazing bread OR pizza base, and I salute you!
Thanks Lou, I salute you right back!!! Can’t wait to see the rest of the spread today! xo!
You are so right feeling as though you can take on the world when you accomplish something in cooking- the first time I successfully made a gluten-free baked good, I thought I could conquer anything! And it’s so nice to be able to do it yourself and not feel you need to outsource
This recipe looks lovely, what a wonderful contribution! I am not a seasoned bread maker myself but one day I will get there! You’ve inspired me to try soon
Enjoy your weekend and the rest of the potluck!
Thanks Gabby! Learning a new culinary skill is crazy empowering – especially when it saves a little $$! Looking forward to the rest of the goods and your dessert! Enjoy your weekend too my fine friend! xox
This is gorgeous, Shira, and I love all the quotes interspersed with the pics and instructions. Wonderful post – thank you!
Thank you! I am so looking forward to the rest of the posts – appreciate that! Enjoy the rest of the potluck! xo!
I recently made a gluten-free foccaccia four our supper club (one of the women is gluten-intolerant) and everyone like it so much that they all asked for the recipe.
This sounds delicious.
Ooops! Don’t know how I missed this great comment (blurgh)! I would love to try a gluten free focaccia…I am sure it was divine!
Do you have the recipe posted? 
It’s not my recipe so I’ve contacted the author to see if I may post it (since it’s in a cookbook.) If not, I’ll post the cookbook info.
Thanks! I would be very curious (and I just picked up some GF baking ingredients!)
And thanks!
I am happy you popped in!
We must..MUST be best friends immediately. This bread…speaks to my soul. This looks sooo delicious. You are a culinary goddess my friend, I would eat the entire foccaccia!
Done! We are officially friends
It’s so hard not to eat it all…agreed! Every once in a while you’ve just got to enjoy life, and this will certainly help with that! Thanks Britt!!
Bread is life and I can tell by your creation that you live yours to the fullest. Thanks for the amazing photos too!
Aw, thanks! What a super lovely comment on this fine day! I wish you a super fabulous weekend!! xox!
This really does look good and the addition of caramelized onions was a great idea.
Thank you John! Thank you for stopping by!
Your blog is beautiful. I can’t wait to eat this foccaccia. Thanks for sharing!
Thank you so much! My pleasure!
This is perfection… and other than that I am speechless. I will be making this for sure!!
Thank you Siri! I hope you do – if I can do it anyone can! xo!
Oh my girl…you’ve made my heart and tummy so very, very happy. Your focaccia is a thing of beauty. Too good to eat? I think not, though it’s a close call. Thank you for this lovely recipe and post!!
Oh thank you Annie! Such a special event calls for an equally special recipe! It looks amazing, but it tastes even better, so we’d better dig in!! xox!
Thanks for all of your hard work!
I haven’t done much in terms of bread, but I would love to. I am going to bookmark this one too because it looks incredible. And share it with my sister-in-law, who is vegan.
Perfect! It takes a little practice, but once you get the hang of it, it is spectacularly simple! Best of luck and thank you!
Parece delicioso! Cris
Shira! This is soooooo gorgeous! I agree with Annie- it might be too beautiful to eat (though I want to right now, real bad)!
Thanks Kristy!! I say we dig in (now that we’ve got photos of it – hehe!)…and we need a little of *someone’s* super gorgeous potato salad to go alongside!!! xo!
You had me at caramelized onions, and then you added olives in the mix. Such a great, beautiful post with a delicious recipe!
Thank you! It’s got a few of my favorite things…including those onions! Enjoy!
Yum! I’m loving the bread section of the Virtual Vegan Potluck
This recipe looks amazing!
Thanks! Enjoy!
This looks so good! I am pinning it right now so I can try it later. I love how you didn’t use any vegan cheese, as most people would…I think this will be great the way it is!
Thanks! Normally I would load it with real parmesan (we are not strictly vegan) – but these toppings render that totally unnecessary! I hope you get to make it, thanks for stopping by!
3 thumbs up! I had to borrow a thumb it looks so good!
Now THAT is support! Thanks!
Oh Shira! It’s nearly lunch time and you have me seriously salivating! So mean that I can’t reach into the computer to eat it!!!
xoxo
Those close-ups are kind of mean, aren’t they?! I know – I’ve just gone through the offerings and now I need to eat! Thanks Somer! xo
I’m still going through it and I’m about to take a break and have plain old pb&j so I don’t start gnawing on my hand. It’s crazy how just looking at all these crazy delicious food photos can make you so hungry!
Agreed! I’ve had a couple of coffees and am off for a smoothie I think…got some super ripe mangoes just calling to me! xox! Happy Mother’s Day to you!!
Aw, you too! Yeah for ripe mangoes!
Wow! I really love focaccia, and yours looks amazing
Thank you, and thanks for stopping by!
Looks scrumptious! I will definitely be trying your recipe! Love how you’ve set up your blog, too!
I love making yeast breads. As you know, I just posted recipes for thin-crust pizza. Everyone’s methods and recipes are a little different: there are many ways to achieve similar results.
So true Sharyn – there are so many ways to skin a cat! I am really looking forward to trying yours too, now that I am armed with (just a little) new found confidence!
Wow I absolutely adore this, it is so beautiful and I am sure it taste divinely good!! Thank you for sharing – I will be making this very soon
Fabulous Anne! Thank you, and thank you for popping in and for your comment!
Beautiful bread! Love the olives and onions.
Thank you! So happy you like – it’s a crazy good combo, isn’t it?
I love your choice of toppings, I could happily eat that all day, delicious! And your photos are great, too.
Thank you Lorna – I appreciate that! I am the same as you! All day, everyday no problem!
I could live on bread! The sweetness of caramalizes onions with the ‘hearty’ rest of the topping mmmmmm… I also like only olive oil thyme and fleur de sel. As simple as it gets!
Totally love the fleur de sel and thyme & olive oil – simple and so delicious! Thanks for your suggestion – I could live on bread too! xo!
I love this one so much, I could inhale this in 2 minutes!!
Thanks – I am the same as you and have to practice my super powers of restraint here – it’s a good thing the family helps me eat it
Thanks for stopping by! xo!
Just making my way through the virtual vegan potluck and wanted to say hello
Thank you – *Hello* back to you! I hope you enjoyed!
So your whole family are a bunch of talented cooks, eh? Very impressive! This bread is calling my name–making! I want to be friends with yeast too so will you put a good name in for me???
Thanks Cara – I guess we just always liked food, and our parents did too…I guess it rubbed off! (Either that or we just had nothing else to do!)
You (of course!) most certainly are in, and I would be beyond thrilled to see a gluten free focaccia of some sort in all of our futures?! If anyone can do it……it would have to be the creative genius that is YOU! 
About the yeast..I am certainly in for putting in a good word, and as we are just starting our new friendship (me and yeast), there are only a few I’d be willing to do that for just yet
You have the cutest blog! I am so glad the VVP allowed me to discover this. The quotes, the fonts, and THE FOOD! I love it.
Thanks Vanessa! What a most kind and *evening making* comment! I am so glad you enjoyed it – and welcome!! I’ll be checking you out too, as you’ve got me already with your name….anything with vegetables as a focus and I am in! xox
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Oh YUM!! I love foccaccia bread! I could seriously just eat carmelized onions on just about anything if my breath wouldnt be horrendous afterwards lol. I love the look ans sound of this bread. amazing pictures, amazing post
Ha, for sure Charlie! Thanks so much! Just be sure to bring this bread to a gathering – once everyone has onion breath you are off to the races! (Hehe) Thanks for stopping in – I hope you enjoyed the potluck!
This is so gorgeous! And delicious, I know. I think my favorite focaccia topping is going to be this one–although I do also like roasted red grapes with rosemary for a sweet/savory combination. Also, you taught me something new today. I make bread fairly often but every single time I wonder whether the water I’m putting the yeast into is hot enough? Too hot? I will never wonder again! I’m completely confident about the temperature a child’s bath should be.
Hi Emmy – I love the grapes with rosemary as well! So happy to help with the temp thing! I’ll pass it on to my little bro who hooked me up with that tip…he’s a genius! Hope you had a fabulous day!
This looks great, Shira! I agree – home baked bread just has that…something, you know? And I love the flavor caramelized onions add! This might be good with a few sliced of cooked butternut squash as a topping. Thanks for sharing!
Hi Becca! I love the idea of adding the squash – genius!!
Thanks!
This looks AMAZING! I love this post, and I love the quote about Schulz. His secret to life is no longer a secret! Bummer! Happy Mother’s Day to you! xx
No more secrets for Schulz! But we are all better for it now – I love that one too!! Thanks Marina – and thanks for the Mother’s Day wishes! Its all set to be a beautiful day here! xo!
Enjoy Shira!
Love the post, the pictures, the recipe, the quotes! Very cool blog you have here. I’d love to host one of your posts as a guest blogger for VBU. Please let me know if you’d like this. Thanks! Lidia
For sure Lidia – thanks for the invite! Is it okay that IPOM is not a strictly vegan blog?
I LOVE BREAD!!!
Me too J! Me too!
Yummy! Thanks for sharing!
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Ohhhh, caramelised onions! Genius!
I’ve made it known that I’m not very skilled at baking. But this looks so good I might just give it a try!
If I can do it, anyone can! Best of luck!
Wow this is amazing, everything made from scratch. I’m such a sucker for all of the ingredients in this recipe. Happy potluck!
Happy Pot-lucking!
It’s been great!
Shira – this is the ‘MOST’ I’ve seen in your posts yet it seems like ‘LESS’ – light and so wholesome:)
Thanks Ishita! No dairy here either – and it’s so full of flavor too! Happy Mother’s Day!
This looks SO DELICIOUS. I cannot WAIT to make it! Also, your photos are always so beautiful!
Thanks Jmait! It tastes as good as it looks…I hope you get to make it! Thanks for stopping by!
xo
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I love focaccia! Though ive always been lazy enough to let my mother make it for me. I should make it myself -and starting with one that has caramelized onions would be perfect. The virtual potluck is a great idea – I’vegreen enjoying reading through so far.
Glad you’ve enjoyed! Honestly I admire you for *letting* someone else make it! I might like that too…..
hope you had a great mothers day!
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This focaccia is an insanely delicious addition to the potluck – I am eating it off the screen
So happy to be on your blog!
Cheers
Choc Chip Uru
I hope it’s delish! Happy to have you too – thanks for stopping by!
I love focaccia, and the ingredients you chose are perfect!
Thanks Villy!
I’ve never heard of bread being treated with such reverence. I will always love good food but feel like such an outsider on food blogs.
…it does sound and look so good though.
Welcome to the food blog circle…all you need is a love for food and you will fit right in
! Thanks for stopping by!
This looks SSOOO delicious!! yum! Thanks Shira!
Thanks Lilly! It was pretty darned good…got to hand it to the onions for the win!!
Ya caramelized onions are always a fabulous choice.
Wow, this looks so amazing – I am getting more inspired to try bread again
Thanks! It’s so totally worth it and this one is relatively easy
good luck!!
Delightful, delicious, de comfort to beat all comforts, this looks sooo wonderful Shira! Love making my own focaccia and adore how you’ve topped yours! Just pure yumm! as soon as our kitchens back in operation, this will be a’bakin in our oven! Tacking it on my pinterest board now so it doesn’t get lost in the dust!
thanks Shira! (beeeutiful photos too!)
Oh thank you Spree!! This will look fabulous against the backdrop of your new kitchen – I can’t wait to see it! Happy Monday and I hope you had a wonderful Mother’s Day! xo!
Hey Shira, I love this flavour combo and nice work on the dough. My partner is a mad bread baker, he started his own sourdough culture recently, it’s much nicer knowing we’ve eliminated yet another source of preservatives and plastic as you say.
Oh thank you Erin! It was a long time coming for me to attempt it – so I am feeling empowered now that I can finally do it! I’ve a few good friends who are obsessed with baking bread with their own sourdough – you are so lucky! I owe you a nut loaf recipe….haven’t forgotten my friend! xo!
Jumping up and down here.. if you dont already know yet.. then you will eventually one day, that i just heart bread! I can eat some day and night. love those caramelized onions and olives.. and such a beautiful focaccia!
Oh Richa – yes – your breads! They are beautiful – so beautiful they simply must originate from skill and pure love! I adore your blog for your bread inspiration…one day soon I will get the nerve to attempt a loaf…and when I do I’ll be hitting you up for sure! xo!
I keep trying to eat the screen, but it tastes nothing like the picture! Guess I’ll have to make a batch myself! Yum!
Happy to hear! I hope you do – it’s worth the work and really rather fun to do too
Thanks for stopping by! xo!
I do believe my husband will think a little bit of heaven descended upon our table with this recipe!
Oh…I hope he does!! Do keep us posted, will you?!
Oh dear. I swooned. I would have loved to have had a slice right out of the oven! *sighs dreamily*
Me too! It was that good…..thanks to those yummy onions!!
Hope you enjoyed the potluck Jennifer! I sure did, it was a blast!
I certainly have! I’m almost through all the entries, have bookmarked a ton (including this focaccia…oooh, Sunday!) and can’t wait for the next one! It’s been a wonderful experience, and am so happy to be included.
I just made this yesterday, but used shallots instead of onions. It was wonderful to have it to taste! DELICIOUS! I also used some garlic-marinated olives we had from the farmer’s market. Mmmm…thanks for the inspiration!
YUM Jennifer!! That sounds incredible!! Those olives sound divine and I love the potency of shallots – I would love to see photos of that! Thanks for letting us know – it’s 100% my pleasure!
xo!
What unbelievable pictures! Seriously– a gorgeous post. Your presentation is unbelievably tempting– thank you so much!
Thank you! I am happy you stopped by!! I appreciate that very much
Have a wonderful evening!!
This looks amazingly delicious!
Thanks! Thanks for stopping by too!
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Good morning, Shira. I got permission to publish (and link) the gluten-free focaccia recipe, so here it is: http://sustainabilitea.wordpress.com/2012/05/17/fabulous-focaccia-gluten-free-too/. I hope you and all your readers enjoy it!!
Fabulous! Thank you! I am sure they will
Have a fabulous day and thanks again!
I was happy to be able to do it. See you soon.
You take such beautiful photos. What is your secret??
Great post!
Thanks!! I think it might just be a nerdy obsession with food – it’s a bit of an obsession
!! So happy you stopped in!
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