Jamie made this dish previously, without documenting the process, and I really enjoyed the bread. I took a shot at making this dish to practice using yeast to make a dough.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section2/group13/05/13-5+Onion+Focaccia_Page_1.jpg?w=720&ssl=1)
My final dish was not circular like a pizza, it was easier to flatten the dough into a square like a flatbread.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section2/group13/05/13-5+Onion+Focaccia_Page_2.jpg?w=720&ssl=1)
This recipe wasn’t too difficult, it just took a while because of the rise time.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section2/group13/05/IMG_4100.jpg?w=720&ssl=1)
The ingredients were fairly simple for this recipe.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section2/group13/05/IMG_4102.jpg?w=720&ssl=1)
Using the mandoline is the quickest way to slice onions so they come out consistently. The red onion juice stains really quickly as you can see on the holder piece.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section2/group13/05/IMG_4105.jpg?w=720&ssl=1)
I like the depth of field effect I got on the chopped green onion in this shot.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section2/group13/05/IMG_4107.jpg?w=720&ssl=1)
This recipe gave me another great chance at enhancing my knife skills. I can chop faster and cleaner than I ever could before.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section2/group13/05/IMG_4106.jpg?w=720&ssl=1)
To start the dough, I mixed the yeast, sugar, and salt. Next I added water and let the yeast percolate for a bit.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section2/group13/05/IMG_4110.jpg?w=720&ssl=1)
I added flour and kneaded the dough, but honestly, it looks gross up until this point, so I took this photo after I cleaned my hands. While this dough is rising, I cooked down the onions and garlic for the topping.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section2/group13/05/IMG_4109.jpg?w=720&ssl=1)
Sizzling red and green onions, along with garlic, smell so good. The house smelled like this all night.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section2/group13/05/IMG_4111.jpg?w=720&ssl=1)
Jamie told me that the easiest method for punching down dough is to do it directly on a sheet pan.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section2/group13/05/IMG_4112.jpg?w=720&ssl=1)
The onions got dark and soft and I left them on the heat a little too long.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section2/group13/05/IMG_4113.jpg?w=720&ssl=1)
I laid out the onion mix onto the dough and used an egg wash on top.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section2/group13/05/IMG_4114.jpg?w=720&ssl=1)
Check out that golden brown crust.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section2/group13/05/IMG_4115.jpg?w=720&ssl=1)
This bread is great on it’s own, but I really kicked it up another level by putting a dollop of pesto chicken salad on top.
Grade: A