Chipotle Focaccia with Garlic-Onion Topping

Chipotle peppers leave some people tongue-tied;others can't get enough of the smoky heat. The chipotle is a medium-heat pepper. add more if you crave the fire. Submitted by Frances "Kay" Bouma, published in Taste of Home February 2012

Yield: 1 serving
Community Recipe from


  • Focaccia
  • 1 cup(s) Water (70 to 80 degrees)
  • 2 tablespoon(s) Olive oil
  • 2-1/2 cup(s) all-purpose flour
  • 1 teaspoon(s) Salt
  • 1 tablespoon(s) Chopped chipotle pepper in adobo sauce
  • 1-1/2 teaspoon(s) Active dry yeast
  • Topping
  • 6 clove(s) Garlic Peeled
  • 7 tablespoon(s) Olive oil Divided
  • 4 Large onions, cut into 1/4 in slices
  • 2 tablespoon(s) Chopped chipotle peppers in adobo sauce
  • 1/4 teaspoon(s) Salt


  1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select a dough setting (check dough after 5 minutes of mixing; add 1 to 2 Tbsp of water or flour if needed).

  2. When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; cover and let rest 15 minutes.

  3. Meanwhile, place garlic in a small microwave- safe bowl. Drizzle with 1/4 tsp. olive oil. Microwave on high for 20-60 seconds or until softened. Mash the garlic.

  4. Roll the dough into a 12-in. x 10- in. Rectangle. Transfer unto a well greased baking sheet. Cover and let rise in a warmlace until slightly risen, about 20 minutes.

  5. With fingertips, make several dimples over top of dough. Brush dough with 1 Tbsp. oil. Bake at 400 degrees for 10 minutes or until crust is lightly browned.

  6. Meanwhile, in a large skillet, sauté, onions in remaining oil until tender. Add the chipotle peppers, salt, and mashed garlic; sauté 2-3 minutes longer. Sprinkle over dough.

  7. Bake 10-15 minutes longer or until golden brown. Cut into rectangles; serve warm.
February 2012

This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.

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