Onion & Sage Focaccia Bread

Makes 128, 3x2-inch servings


  • 5 lb (full box) Krusteaz Professional® Buttermilk Pancake Mix 731-0120
  • 32 oz (7 cups) all-purpose flour
  • 1/2 oz (1/4 cup) Italian seasoning
  • 2 tablespoons yeast
  • 56 fl oz (7 cups) water (105°-115°F)
  • 1 fl oz (2 Tbsp) olive oil
  • 2 lb (8 cups) thinly sliced onions
  • 2 fl oz (1/4 cup) olive oil
  • 1 tablespoon brown sugar
  • 3/4 teaspoon salt
  • 1/2 cup chopped fresh sage leaves
  • Kosher salt to taste


  1. For focaccia, place Krusteaz Professional<b> </b>Buttermilk Pancake Mix, flour, Italian seasoning, yeast and 1 tablespoon salt in mixer bowl. Using a dough hook, mix on low speed until blended.
  2. Add water and mix on low speed 4 minutes. Scrape bowl and dough hook.
  3. Continue to mix on low speed an additional 4 minutes. During last 15 seconds of mixing, pour 1 oz (2 Tbsp) olive oil down sides of bowl to coat dough. Turn off mixer; remove dough hook.
  4. Cover and let dough rise 45 minutes or until double in size.
  5. Divide dough in half and place in 2 lightly greased 24 x 16 x 1-inch sheet pans. Let rest 10 minutes. Press dough into each pan. Brush with additional olive oil, if desired.
  6. Proof in warm (90°-110°F), draft-free place or proof box 45 minutes or until double in size. Dock dough with dowel or end of spoon to make indentations 1-inch apart onto surface of dough.
  7. For topping, place onions and 2 oz (1/4 cup) olive oil in large skillet. Sauté over low heat, stirring occasionally, for 20 minutes or until onions are caramelized and golden brown.
  8. Add brown sugar and 3/4 teaspoon salt; stir to mix well.
  9. Top dough with sautéed onions, fresh sage leaves and kosher salt.
  10. For convection oven, bake at 300°F 14 -18 minutes; for standard oven, bake at 350°F 15-20 minutes.
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