Focaccia Recipe with Roasted Red Peppers - Cookin' Canuck (2024)

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Soft on the inside, crusty on the edges, this focaccia is topped with roasted peppers and briny olives. Fabulous for serving as an appetizer or side dish.
Focaccia Recipe with Roasted Red Peppers - Cookin' Canuck (1)

Unless your name is Jacques Pepin or you have "Iron Chef" emblazoned on your apron, it's likely that there's something in the kitchen that stumps you. A culinary Achilles heel, so to speak. For me, that stumbling block is pie crust, much to my pie-loving family's chagrin. However, for a long time, it was bread dough or, more specifically yeast, that tripped me up. Okay, I admit it. I was terrified to do anything with those little granules, convinced that I was destined to make loaves of bread that were more fit for passing around the hockey rink than eating.

When Anuradha of the inspiring baking blog Baker Street asked me to kick off her series on yeast breads, I was more than happy to share the tips I learned since tackling my fear of yeast. This recipe for Focaccia with Roasted Red Peppers with Olives, along with those tips, can be found over on Anuradha's blog. It is on a take on one of my favorite focaccia recipes with caramelized onions, tomatoes and rosemary.

While you're there, be sure to browse through Anuradha's site. Her recipes, such as Nutella Cream Cheese Chocolate Cake and Blueberry Lime Bread, are what dreams are made of. Every Monday she posts a new muffin recipe in her Muffin Monday series. Hazelnut Almond Raspberry Muffins caught my eye right away.

Focaccia Recipe with Roasted Red Peppers - Cookin' Canuck (2)

Head over to Baker Street to read the post and find the recipe for Focaccia with Roasted Red Peppers and Olives. Thanks so much to Anuradha for asking me to be a guest on her wonderful blog!

Printable Recipe

Focaccia Recipe with Roasted Red Peppers - Cookin' Canuck (3)

Focaccia with Caramelized Onion, Tomato & Rosemary Recipe

From the kitchen of Cookin Canuck.

5 from 2 votes

Print Pin Rate

Course: Breads

Cuisine: Italian

Keyword: Bread Recipe

Prep Time: 2 hours hours 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 2 hours hours 40 minutes minutes

Servings: 8 Servings

Calories: 308kcal

Author: Dara Michalski | Cookin' Canuck


  • 1 0.75 ounce package (2 ¼ teaspoon) dried yeast
  • 1 cup warm water
  • 1 teaspoon honey
  • 2 ½ cups all-purpose flour
  • 2 teaspoons kosher salt divided
  • ½ cup plus 1 tablespoon olive oil divided
  • 1 large onion thinly sliced
  • 1 medium tomato cut into ¼-inch slices
  • 2 sprigs fresh rosemary needles removed from stem
  • cup packed finely grated Parmesan cheese


  • In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes.

  • Stir in flour, ¼ cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes.

  • Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.

  • Preheat oven to 450 degrees F.

  • Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.

  • Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.

  • Top the dough with tomato slices, caramelized onions, rosemary, Parmesan cheese, and salt. Drizzle with remaining 2 tablespoons olive oil.

  • Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool on a rack. Cut into pieces and serve.


Basic focaccia recipe adapted from Food & Wine Magazine.


Calories: 308kcal | Carbohydrates: 33g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 650mg | Potassium: 112mg | Fiber: 2g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 3.1mg | Calcium: 57mg | Iron: 2mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Focaccia Recipe with Roasted Red Peppers - Cookin' Canuck (4)

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Reader Interactions


    Leave a Comment

  1. Laura (Tutti Dolci)

    I love focaccia and your roasted red pepper topping. Headed over to check out the recipe now!


  2. Jen at The Three Little Piglets

    I'm so grateful that my mom was such a great bread baker because it never really intimidated me. For a long time though jam certainly did!


  3. Kristina

    Hi Dara! I saw your guest post over at Baker Street and LOVE your focaccia tutorial! I've made focaccia a couple times and my family can never get enough 🙂 I've got a quick question though - I"m making it again this afternoon for a dinner party tonight - Can I refrigerate the focaccia once its all assembled (right before it has to go in the oven) until I want to bake it right before we eat? Or do I have to cook it immediately once its risen? Thanks!!


  4. Alison @ Ingredients, Inc.

    love this! I honestly have never made focaccia and need to give it a try


  5. foodwanderings

    Love your version of the focaccia Dara. What are the odds, so much focaccia love this month. Would love for you to link it in out new #breakingbread launch linky tool. Just beautiful!


  6. Rachel Cooks (formerly Not Rachael Ray)

    This looks like awesome focaccia!


  7. Roz@weightingfor50

    Foccacia is so good. I love that you can top it with so many different things, and is always good. Have a wonderful Wednesday Dara.


  8. katya

    This recipe looks really delicious!


  9. Katherine Martinelli

    I love seeing wonderful bloggers working together - this is such a great, helpful post Dara. Thank you!


  10. Miss @ Miss in the Kitchen

    Love the flavors in this gorgeous bread, I'm heading over to get the recipe!


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