Collection · 8 recipes
Onions cooked down slow and dark turn sweet and jammy — a savory, mellow topping that suits a plain focaccia beautifully.
Cook the onions ahead and cool them so they don’t weep water onto the dough and soften the crust.
Smoky-sweet barbecue sauce, tender pre-cooked chicken and sharp red onion over a pillowy focaccia, with a little extra sauce brushed on after baking.
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Smoky-sweet barbecue sauce, tender pre-cooked chicken and sharp red onion over a pillowy focaccia, with a little extra sauce brushed on after baking.
Read the recipeWarm, smoky Ethiopian berbere bloomed in olive oil over jammy caramelized onions — chili heat, fenugreek and cardamom on a tall, airy focaccia.
Deeply sweet, jammy onions cooked down slow and dark, spread over a golden crust — savory, mellow, and almost caramel-rich.
Crumbles of spiced Mexican chorizo and thin potato baked into a rich focaccia, then finished with sharp pink pickled red onion — the taco-de-papa-con-chorizo craving in bread form.
Slow-caramelized onions, melted Gruyère and thyme over a pillowy focaccia — the sweet-savoury aroma of French onion soup in a sheet-pan bread.
Garlicky citrus-marinated pork and soft sweet onions baked into a tender focaccia, brightened with a spoon of raw Cuban mojo and oregano after the oven.
Paper-thin potato and onion dusted with pimentón over a golden focaccia — smoky, earthy and crisp-edged, from the Spanish paprika pantry.
Nigerian yaji — a nutty, smoky suya spice of ground peanut, ginger, chili and paprika — over pre-cooked beef and onion on an airy focaccia.