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Beer focaccia with onion

Beer Focaccia with Caramelised Onions

Next time you have left over beer, don't pour it down the drain but safe it to make a delicious beer focaccia! You will not be disappointed.
Cook Time 30 mins
Course Breakfast, Side Dish, Snack
Cuisine Italian
Servings 1 bread


  • pan
  • baking tin


Beer Focaccia Dough

  • 500 gram flour (wheat or wholemeal, I used 75% wheat, 25% wholemeal)
  • 1 tbsp sugar
  • 2 tsp salt
  • 300 ml beer any type will do (pale ale, pilsener)
  • 50 ml olive oil
  • 7 gram yeast (a packet, check the label for the ratio of yeast to flour)
  • 1/2 tsp thyme

Caramelised Onions

  • 2 onions sliced in rings
  • 1/4 tsp coriander seed
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp thyme
  • 2 tbsp olive oil



  • Ensure the beer is approximately 45 degrees Celsius.
  • In a bowl, add all the dry ingredients, mix, and add little by little the beer and olive oil. Mix with your hands until it shapes to a ball. Adjust if necessary, add more beer or flour if needed.
  • Cover the dough with a moist cloth and let it rise for 1 hour.
  • After an hour, oil a baking tin (round or square) and stretch out the dough in the tin. Cover again with a moist cloth and let it rise for another 45 minutes.

Caramelised Onions

  • Heat some oil on low heat in a pan and add all ingredients. On a low flame, let it simmer until soft and caramelised.

Dough + Caramelised Onions

  • Heat the Oven to 220 degrees. Top the Focaccia with the onions and add it to the oven.
  • Bake it in approximately 20 minutes until golden. Stroke a little of olive oil on top. Let it cool down for a little while and enjoy!!!
Keyword food waste recipe, Zero waste