Chèvre, Caramelized Onion, & Rosemary Focaccia with Cinnamon Basil Crust
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 1 cup warm water
  • 2 Tbsp olive oil
  • 2 Tbsp chopped fresh cinnamon basil (you can sub sweet basil or 1-2 tsp dried basil)
  • 1 tsp turbinado sugar (Sugar in the Raw)
  • 1 cup whole wheat flour
  • 2 cups bread or all purpose flour (I used all purpose, but the original called for bread flour)
  • 1 tsp fine sea salt
  • 1 tsp bread machine or quick active dry yeast
  • 1 Tbsp olive oil
  • 2 medium Vidalia onions, sliced in thin strips
  • 1 Tbsp chopped fresh rosemary
  • sea salt & pepper to taste
  • 4 oz Chèvre, crumbled
  1. Add the first 8 ingredients to your bread machine according to manufacturer’s directions (in my case, that means all wet ingredients first, then dry–or, exactly in the order I wrote them). Select the dough cycle. Watch during the first 5 minutes to make sure the dough isn’t too wet (slopping around in the pan) or too dry (won’t come together) and add water or flour, a Tablespoon at a time, until it gathers into a nice ball. (Try not to add if you don’t have to as changing the ratio of ingredients can affect how well the focaccia turns out–or if it turns out at all.)
  2. During the last 15-20 minutes of the dough cycle, heat the 1 Tbsp olive oil in a frying pan (cast iron works great!) and cook your onions and rosemary. Season to taste with salt and pepper. The browner you let them get, the sweeter they will be. Set aside to cool slightly.
  3. At the end of the dough cycle, remove the dough from the machine and punch it down. Cover and let it rest for 10 minutes.
  4. Set the rack in the middle of the oven and preheat to 400 degrees Fahrenheit. Prepare two pizza pans and set aside (I use my Pampered Chef stoneware, which requires no preparation since they’re well-seasoned.)
  5. Cut the dough ball in half with a sharp knife. Spread each half on a pizza pan with your hands til you have an 11″ or so circle. With your fingertips, make indentations all over the surface. Spread the onion filling on top, cover, and let rise for 30 minutes in a warm, draft-free place.
  6. Uncover and sprinkle crumbled Chèvre over the tops of the focaccias.
  7. Bake for 20 minutes, or until the edges are lightly browned.
  8. Remove to wire racks to cool slightly.
The book said it should be served warm, but I found it to be pretty tasty from the fridge, too (which is where I suggest you store any uneaten portions for up to 2 days).
Recipe by Poet in the Pantry at