Focaccia with Onions, Fresh Herbs, and Feta

Fresh herbs, crunchy walnuts, tangy feta cheese, and sweet onions come together in perfect harmony atop this flat bread.


12 servings (serving size: 1 piece)

Recipe from

Oxmoor House

Recipe Time

Prep: 23 Minutes
Cook: 45 Minutes
Other: 12 Hours, 5 Minutes

Nutritional Information

Calories 165
Fat 6.8 g
Satfat 1.3 g
Protein 5.6 g
Carbohydrate 22.1 g
Cholesterol 6 mg
Iron 1.6 mg
Sodium 379 mg
Caloriesfromfat 36 %
Fiber 1.5 g
Calcium 44 mg


1 (1-pound) loaf frozen bread dough
2 tablespoons olive oil, divided
2 cups vertically sliced yellow onion (about 1 large)
1 tablespoon sugar
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup coarsely chopped walnuts
1/2 cup (2 ounces) crumbled feta cheese


Thaw bread dough in refrigerator at least 12 hours.

. Preheat oven to 400°.

. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion and sugar; cook 20 minutes or until golden brown, stirring occasionally. Remove from heat; stir in rosemary, thyme, salt, and pepper.

. Place dough on a lightly floured surface; let rest 5 minutes. Pat or roll dough into a 14 x 8-inch rectangle (about 1/4 inch thick). Place on a baking sheet coated with cooking spray. Brush dough with remaining 1 tablespoon oil. Spread onion mixture and walnuts evenly over dough, leaving a 1/2-inch border on all sides; sprinkle evenly with cheese. Bake at 400° on bottom rack of oven for 25 minutes or until crust is golden. Cut into 12 pieces.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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