Pittman & Davis Chipotle Focaccia with Garlic-Onion Topping Recipe

Pittman & Davis
foccaccia with onions

Prep time:

Cook time:


There are thousands of pepper varieties, but the Chipotle Pepper is actually a smoked and dried jalapeño. The process creates a deep smokey flavor rich with spice and complexity. As far as pure heat goes, Chipotle Peppers are by far not the hottest, but they do pack a punch. Considered a pepper of medium heat, they can be perfect for making a spicy dish that can still be enjoyed by those who like a bit of heat. This Chipotle Focaccia with Garlic-Onion Topping is a great recipe because you can adjust the amount of peppers to accommodate your tastes.

Chipotle Focaccia with Garlic-Onion Topping makes an excellent appetizer with the sweet onions balancing the spicy peppers, all atop crispy focaccia bread. A bread machine makes easy work of the homemade focaccia, and the results are sure to please. Make this Chipotle Focaccia with Garlic-Onion Topping the next time you need a party snack that is beyond the ordinary.

Ingredients For Bread

1 cup warm water (about 75°F)

2 Tbs Olive Oil

2-1/2 Cups All-Purpose Flour

1 tsp Salt

1 Tbs canned chipotle peppers in adobo sauce, chopped

1-1/2 tsp active dry yeast

For Topping

6 Garlic Cloves, peeled

1/4 tsp plus 7 Tbs Olive Oil, divided

2 Large Sweet Onions, cut into 1/4-inch slices

2 Tbs canned chipotle peppers in adobo sauce, chopped

1/4 tsp salt

Chopped Chives for garnish


Preheat oven to 400°F. To begin bread, first add all bread ingredients to bread machine pan. Consult and follow the manufacturer’s suggestions for the order of dry and wet ingredients. Select the dough setting and mix. After five minutes, check the dough and add 1-2 tablespoons water or flour if needed.

When the bread mixing cycle is finished remove dough and place on a lightly floured, smooth surface. Punch down the dough, then cover and allow it to rest for 15 minutes.

While dough is resting make the topping by first putting the garlic cloves into a small microwave-safe bowl. Coat the garlic with 1/4 teaspoon of the olive oil. Microwave on high for 30 seconds and check for tenderness. If tender when pressed with a fork, then remove and proceed. If garlic is still firm, then microwave on high for 30 more seconds or until softened. Smash the garlic into a paste and set aside.

Roll dough into a rectangle that is roughly 12 inches by 10 inches. Transfer to a well-greased baking sheet, cover, and allow to rise in a warm location until slightly risen (about 20 minutes).

With fingertips, make several dimples over top of risen dough. Brush dough with 1 tablespoon olive oil. Bake at 400°F for 10 minutes or until lightly browned. Remove baked focaccia bread from oven but leave on baking sheet and set aside. Also leave the oven on.

Cook the onions and remaining olive oil in a large skillet over medium-high heat until tender. Add the chipotle peppers, salt, and mashed garlic and reduce heat to medium. Cook for 5 more minutes while stirring. Evenly top the bread with the onion mixture, return to oven, and

bake for 10-15 minutes until the topping sizzles. Remove from oven, cut into serving-size slices, top with chopped chives, and serve warm.


Double the amount of chipotle peppers for extra spice.

For a less spicy version, substitute sweet banana peppers for the chipotle peppers.

Store for up to 4 days by refrigerating a single layer of slices in an airtight plastic container with tight-fitting lid.

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe