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Leek and Onion Focaccia

Leek and Onion Focaccia is a feast for the taste buds. The outstanding flavor of this homemade pizza bread is one you’ll enjoy bite after delicious bite.

A vertical closeup image of a sliced Leek and Onion Focaccia with ham and cheese.

I originally shared this recipe in 2016. I’ve recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself (along with the photos) have remained unchanged.

 
 

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Leek and Onion Focaccia is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.

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A vertical image of a sliced Leek and Onion Focaccia on a baking sheet with melted cheese and ham.

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Kitchen tools and equipment needed:

How this recipe came to be:

Many years ago I used to belong to a bread baking group called Twelve Loaves.

Every month a challenge was set, and in order to participate, you had to incorporate the required ingredients in your monthly bake.

For the month of May 2016, the required ingredient was onions, so I decided to make a Caramelized Leek and Onion Focaccia.

At the last minute, I decided to top my focaccia with some leftover ham, mozzarella cheese, and a tangy stone-ground mustard mayo sauce.

The results were delicioso!

Why this recipe works:

The combination of flavors from the leek and caramelized onions is a great compliment to the thyme-flavored dough’s crunchy thickness.

If you like, you don’t need to add the additional toppings of the honey mustard mayo, ham, and cheese, and you’ll still have amazingly flavored focaccia.

However, if you like to guild-the-lily (as I often do), then by adding the additional toppings and turning this into a focaccia leek and onion pizza is a delicious treat that I’m sure will win you rave reviews!

 
A vertical collage image of the making of Leek and Onion Focaccia along with a title text overlay graphic.

How long will this recipe take from start to finish?

Approximately 2½ hours, but please note that about 2 hours of that time is for proving the dough and no work is required…except by the yeast.

How to clean leeks:

 

Can this focaccia be made in a sheet pan?

Yes!

Follow the recipe as written until it’s time to divide the dough to place it in the cake pans.

Instead, add the olive oil and cornmeal to the bottom of a sheet pan and press the dough to form an even layer, and cover the sheet pan.

Bake in a preheated 375-degree (Fahrenheit) oven for 30-35 minutes or until golden brown.

If desired, top the leek and onion focaccia with the honey mustard sauce, ham, and mozzarella, and bake again for an additional 10-12 minutes, or until the cheese is fully melted.

Can leek and onion focaccia be frozen after baking?

Yes!

Cool the focaccia completely and then wrap the slices well with plastic wrap, or store in an air-tight freezer container.

Onion and leek focaccia pizza can be frozen for up to 3 months.

 

The step-by-step photos for making leek and onion focaccia pizza:

  • In a large skillet, sauté the leeks, onions, and garlic in canola oil over medium heat until lightly caramelized. Cool.
  • Meanwhile, heat the beef broth and butter in the microwave until warm (not hot).
  • In a large bowl whisk together the flour, yeast, dried thyme, sugar, salt, and pepper.
  • Add the warm beef broth to the flour mixture in the stand mixer and use a dough hook until the dough forms a ball (approximately 5 minutes). (OR use a wooden spoon and some elbow grease to stir and then hand knead the dough on a lightly floured surface until a soft dough ball forms).
  • Add the cooled caramelized leeks and onion mixture to the focaccia dough and knead the mixture into the dough until fully incorporated.
  • Place the dough into a bowl that’s been sprayed with olive oil and then lightly spray the top of the dough.
  • Cover the bowl with plastic wrap and allow the dough to proof for 60 minutes (in a warm draft-free place), or until doubled in size.
  • Once doubled, deflate the dough and divide it into three equal portions.
  • Drizzle olive oil in the bottom of three 9″ cake pans and sprinkle each with cornmeal.
  • Press each of the focaccia doughs evenly into the bottom of the prepared pans.
  • Cover the pans lightly with plastic wrap and allow the dough to proof again for 50-60 minutes in a warm, draft-free place.
  • Preheat the oven to 375-degrees (Fahrenheit) and bake the focaccia for 30-35 minutes or until lightly golden brown.
  • If desired remove the focaccia from the oven and top with the honey mustard mayo sauce, chopped ham, and shredded mozzarella cheese.
  • Return the focaccia to the oven and continue to bake until the cheese has melted and turned golden in color.
  • Allow the focaccia to sit for 10 minutes before slicing and serving.
A hand holding a slice of Leek and Onion Focaccia with ham and melted cheese.

Additional yeast bread recipes:

*Whole Wheat Honey Ricotta Bread (shown below and in the featured video)

The texture and taste of this homemade Whole Wheat Honey Ricotta Bread is outstanding! And wait until you smell it baking in the oven!

An overhead photo of a loaf of Whole Wheat Honey Ricotta Bread with a small jar of jam, and some smeared butter on the bread.

*Double Crust Hawaiian Pizza (not shown)

Double Crust Hawaiian Pizza is a family meal everyone will love! The filling is sweet and savory, and the crust is out-of-this-world delicious!!

*Wild Rice and Onion Bread (shown below)

The nutty flavor and chewy texture of the Wild Rice Bread with Onions will make this bread unlike any other you’ll bake or taste. It will soon become a family favorite!

Two rustic loaves of Wild Rice Bread with Onions on a wooden board with a napkin.

*Honey Orange Crescent Rolls (not shown)

Homemade Honey Orange crescent rolls are perfectly delicious! This buttery sweet enriched yeast dough is what dreams are made of. They’re swoon-worthy!

*Leek and Onion Focaccia (shown below) THIS IS THE PLACE!!

A vertical image of a sliced Leek and Onion Focaccia on a baking sheet with melted cheese and ham along with a title text overlay graphic.

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s homemade focaccia with onions and leeks.

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

A horizontal closeup photo of two Leek and Onion Focaccia with ham and cheese.

Leek and Onion Focaccia

Renee – Kudos Kitchen
Leek and Onion Focaccia is a feast for the taste buds. The outstanding flavor of this pizza bread is one you’ll enjoy bite after delicious bite.
No ratings yet
Prep Time 15 mins
Cook Time 40 mins
proofing time 2 hrs
Total Time 2 hrs 55 mins
Course Main Course or Side Dish, pizza, Yeast Bread
Servings 16 slices
Calories 559 kcal

Ingredients
  

For the dough:

  • 2 tablespoons canola oil
  • 1 large leek trimmed, cleaned, and chopped (white parts and light green parts only)
  • 2 large sweet onions chopped
  • 3 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons water
  • 1 1/2 cups beef broth
  • 4 tablespoons butter
  • 4 1/2 – 5 cups unbleached all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 package (2½ teaspoons) active dry yeast
  • 2 tablespoons sugar
  • 2 tablespoons dried thyme leaves or two teaspoons fresh
  • olive oil spray
  • cornmeal for dusting

For the topping:

  • 1 cup mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons stone-ground mustard
  • 3 cups chopped ham
  • 4 1/2 cups shredded mozzarella

Instructions
 

  • In a large skillet, sauté the leeks, onions, and garlic in canola oil over medium heat until lightly caramelized. Cool.
  • Meanwhile, heat the beef broth and butter in the microwave until warm (not hot).
  • In a large bowl, whisk together the flour, yeast, dried thyme, sugar, salt, and pepper.
  • Add the warm beef broth to the flour mixture in the stand mixer and use a dough hook until the dough forms a ball (approximately 5 minutes). (OR use a wooden spoon and some elbow grease to stir, and then hand-knead the dough on a lightly floured surface until a soft dough ball forms).
  • Add the cooled caramelized leeks and onion mixture to the focaccia dough and knead the mixture into the dough until fully incorporated.
  • Place the dough into a bowl that's been sprayed with olive oil spray. Also lightly spray the top of the dough. Cover the bowl with plastic wrap and allow the dough to proof (rise) for 60 minutes (in a warm draft-free place) or until doubled in size.
  • Once doubled, deflate the dough and then divide into three equal portions.
  • Drizzle olive oil in the bottom of three 9″ cake pans and sprinkle each with cornmeal.
  • Press each of the focaccia doughs evenly into the bottom of the prepared pans.
  • Cover the pans lightly with plastic wrap and allow the dough to proof again for 50-60 minutes in a warm, draft-free place.
  • Preheat the oven to 375-degrees (Fahrenheit) and bake the focaccia for 30-35 minutes or until lightly golden brown.
  • If desired, remove the focaccia from the oven and top with the honey mustard mayo sauce, chopped ham, and shredded mozzarella cheese.
  • Return the focaccia to the oven and continue to bake until the cheese has melted and turned golden in color.
  • Allow the focaccia to sit for 10 minutes before slicing and serving.

Nutrition

Serving: 1servingCalories: 559kcalCarbohydrates: 66gProtein: 20gFat: 24gSaturated Fat: 8gTrans Fat: 1gCholesterol: 50mgSodium: 1029mgPotassium: 190mgFiber: 3gSugar: 7gVitamin A: 425IUVitamin C: 3mgCalcium: 197mgIron: 5mg
Keyword leek and onion focaccia, onion and leek focaccia, onion and leek pizza
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Recipe Rating




Felice Geoghegan

Wednesday 21st of May 2014

A favorite lunch of mine involves a plain focaccia that is sliced, and then stuffed with ham and cheese, but I love your idea even more since it is so much easier. I have a craving for it now.

Karen Kerr

Thursday 8th of May 2014

I love focaccia! These look so incredible!!

Renee Goerger

Thursday 8th of May 2014

Thank you very much Karen!

Lora CakeDuchess

Wednesday 7th of May 2014

I love to make focaccia and your recipe is the one I'll make next! Great topping ideas, Renee! Perfect for our May challenge.

Renee Goerger

Wednesday 7th of May 2014

Thank you, Lora. I was really excited about the onion challenge!

Holly @ abakershouse.com

Tuesday 6th of May 2014

Focaccia is one of my favorite breads to bake at home and your additions of ham and cheese along with the onions really elevated this bread to something extra special!

Renee Goerger

Wednesday 7th of May 2014

Thank you, Holly! I wish I would have made one without the toppings however to really experience the leek and onion flavor of the focaccia. Guess I'll have to make it again :)

Stacy Rushton

Tuesday 6th of May 2014

Your last minute additions were inspired,Reneé! That focaccia would have been lovely without toppings but the ham and cheese made it even more wow-worthy!

Renee Goerger

Tuesday 6th of May 2014

Thank you Stacy! Sometimes leftovers are the mother of invention :)