Scallion Focaccia: Same Day OR Overnight Rise!
This Scallion Foccacia Bread is crispy on the outside, soft and chewy on the inside. This foccacia is a mix of the classic Italian foccacia and Taiwanese Green Onion Pancakes. Baked with a seasoned scallion oil mix, this fluffy bread has that perfect golden crust and is packed with green onion flavor. It is absolutely irresistible fresh from the oven! Super easy and no kneading required, this focaccia comes with two rise options: same day or overnight! Simple, flavorful, and goes with literally everything.
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Beginner Baker Friendly Scallion Focaccia Bread
This green onion focaccia is inspired by one of my favorite comfort foods: Taiwanese green onion pancakes. It’s soft and chewy in the middle, crispy around the edges, and full of that savory scallion flavor that reminds me of those traditional Taiwanese breakfasts I grew up loving. This recipe is fully vegan and vegetarian, and so easy to make!
I wanted to make a version that’s easy to bake at home, whether you’re planning ahead or baking on a whim. For a deep flavor and a little more chew, the overnight rise method is the way to go. But, I know sometimes you just NEED fresh bread asap, so I’ve also included a same-day rise recipe. It takes a little less time, for the same deliciously toasted flavor. Both come out beautifully golden and fluffy!
Green Onion Foccacia Ingredients
- 4 cups all-purpose flour
- 1 tbsp salt
- 1½ tsp instant yeast
- 450 ml water room temperature
- 2 cups chopped green onion scallions
- ¼ cup olive oil for greasing, drizzling, and mixing with scallions
- Optional: 1 tbsp white sesame seeds for topping
Foccacia Dough
Focaccia is a soft, chewy Italian bread that’s golden, fluffy, and covered in dimples. Typically, focaccia is baked with a ton of olive oil. It isn’t just for flavor! The sticky dough has a high ratio of water to flour. Covering this dough with olive oil while baking keeps the hydration inside the bread, while making the crust golden and crisp. This gives it that addictive contrast between fluffy and crunchy in every bite.
To make the dough, we’re using the stretch-and-fold method. Instead of kneading, the dough is gently stretched and folded a few times between several rounds of rising. Before baking, the dough in the pan is gently pressed with fingertips to get those signature foccacia dimples, which creates space for the flavors to pool.
Scallion Oil
Inside the focaccia dough, we are adding a seasoned scallion oil mix of chopped green onions, olive oil, and some salt. This mix infuses the foccacia full of scallion flavor, but also keeps them vibrant green. This seasoned green onion oil works like a built-in flavor base. As it blends into the dough, the scallions slowly release their oniony aroma, giving the bread a subtle all-over savoriness instead of just surface flavor.
Optional Toppings
The best part about baking your own bread is that you can add any kind of toppings you want. For a green onion pancake–inspired focaccia, a simple sprinkle of sesame seeds is all you need. But if you want to get creative, try finishing it with crispy shallots, fried garlic, a drizzle of chili oil, or even a touch of furikake for extra flavor and texture.
How To Make Scallion Foccacia
Time needed: 5 hours and 50 minutes
- Make the Dough
In a large bowl, mix together flour, salt, and yeast. Gradually pour in the water and mix until no dry flour remains. The dough will be sticky — that’s perfect! Cover with a towel and let it rest for 30 minutes.
- Stretch and Fold
After 30 minutes, gently stretch and fold the dough a few times. Cover and rest again for another 30 minutes, then repeat the fold once more.
- Rising Dough
Option 1 — Same-Day Rise (2–3 Hours): Let the dough rest at room temperature for 2–3 hours, or until it doubles in size. Continue from Step 3.
Option 2 — Overnight Rise (Best Flavor!): After the second fold, cover the bowl tightly with plastic wrap and refrigerate overnight (8–12 hours). The next day, remove from the fridge and let it rest at room temperature for 1–2 hours, or until slightly puffy before moving on. - Prepare the Scallions
While the dough is rising, mix the chopped green onions with 2 tbsp olive oil and a pinch of salt. This keeps them vibrant green and full of flavor.
- Add scallions
Sprinkle ½ of the green onions evenly across the surface.
Fold the left side into the middle, then the right side into the middle.
Sprinkle ¼ of the green onions on top, then fold the bottom up toward the top and gently pinch to seal the scallions inside.
Shape evenly, drizzle with a touch of olive oil, and cover to rest. - Final Rise
Cover and let the dough rest for 45–60 minutes while the oven preheats.
💡 Tip: Place it somewhere slightly warm — inside the oven (turned off), near the stove, or by a heater — to speed up rising. - Bake
Preheat the oven to 475°F (245°C).
Right before baking, drizzle the top with a bit more olive oil. Add the remaining ¼ of the green onions on top. Sprinkle on sesame seeds (if using). Gently press your fingertips across the dough to create those classic focaccia dimples. Bake for 15–20 minutes, or until golden brown and crisp on top. - Serve
Brush with a little extra olive oil if desired, slice, and enjoy warm.
What To Eat With Scallion Focaccia
This scallion focaccia is one of those breads that just goes with everything. Fresh out of the oven, it’s irresistible on its own. But it really shines when paired with something tasty, like your favorite kai dong sauces. Tear off a warm piece to wipe up rich, savory sauces, make into a hearty sandwich, or serve it alongside soup for the ultimate cozy combo. Whether it’s part of a big dinner spread or the star of the table, this bread holds its own, and somehow makes everything else taste even better!
Enjoy your Focaccia with These Recipes
Scallion Focaccia: Same Day OR Overnight Rise!
By Tiffy Cooks
Equipment
- 8” x 8” OR 9” x 13” baking dish
Ingredients
- 4 cups all-purpose flour
- 1 tbsp salt
- 1½ tsp instant yeast
- 450 ml water room temperature
- 2 cups chopped green onion scallions
- ¼ cup olive oil for greasing, drizzling, and mixing with scallions
- Optional: 1 tbsp white sesame seeds for topping
Instructions
- In a large bowl, mix together flour, salt, and yeast. Gradually pour in the water and mix until no dry flour remains. The dough will be sticky — that’s perfect! Cover with a towel and let it rest for 30 minutes.
- After 30 minutes, gently stretch and fold the dough a few times. Cover and rest again for another 30 minutes, then repeat the fold once more.
- Option 1 — Same-Day Rise (2–3 Hours): Let the dough rest at room temperature for 2–3 hours, or until it doubles in size. Continue from Step 4. Option 2 — Overnight Rise (Best Flavor!): After the second fold, cover the bowl tightly with plastic wrap and refrigerate overnight (8–12 hours). The next day, remove from the fridge and let it rest at room temperature for 1–2 hours, or until slightly puffy before moving on.
- While the dough is rising, mix the chopped green onions with 2 tbsp olive oil and a pinch of salt. This keeps them vibrant green and full of flavor.
- Generously oil your baking dish or tray with olive oil. Transfer the dough into the pan and lightly press it down with your fingertips to stretch it out.
- Sprinkle ½ of the green onions evenly across the surface. Fold the left side into the middle, then the right side into the middle. Sprinkle ¼ of the green onions on top, then fold the bottom up toward the top and gently pinch to seal the scallions inside. Shape evenly, drizzle with a touch of olive oil, and cover to rest.
- Cover and let the dough rest for 45–60 minutes while the oven preheats. 💡Pro Tip: Place it somewhere slightly warm — inside the oven (turned off), near the stove, or by a heater — to speed up rising.
- Preheat the oven to 475°F (245°C). Right before baking, drizzle the top with a bit more olive oil. Add the remaining ¼ of the green onions on top. Sprinkle on sesame seeds (if using). Gently press your fingertips across the dough to create those classic focaccia dimples. Bake for 15–20 minutes, or until golden brown and crisp on top.
- Brush with a little extra olive oil if desired, slice, and enjoy warm.
I followed the overnight recipe and this turned out amazing! I only had about half the listed amount of green onions and was worried that the flavor wouldn’t be strong enough, but it turned out perfect. It tasted just like a green onion pancake but in focaccia bread form. I shared it with family and had rave reviews!
Thank you Tiffy!
Quick question- what size of pan??
Hi Liz, I’m using an 8 inch by 8 inch dish from this set.
Tiffy
Hi Liz, I’m using an 8 inch by 8 inch dish from this set.
Tiffy
What size pan/tray do you recommend using to bake this in?
Hi Anna, I’ve tried both 8×8 pan for a softer inside, or the 9×13 pan for a crispier crust. It seems like people are having more successes with 9×13!
Tiffy
Incredibly easy to make. I must admit I was extremely excited to taste it so may have been a bit impatient on dough rising times but ended up with the yummies bread I could have asked for. Such a great recipe and now a family favourite
your youtube short made me so intrigued i had to make this. i was vibrating with excitment for every part of this process. so much so that i deviated a little because i didnt fully read the recipe except for the ingredients list and the dough folding part xD so i didnt know i had to mix my scallions in some oil and salt. but i made a mixture of oyster sauce, soy sauce, sesame oil and brushed it before i folded in the scallions. i just gotta say this recipe is soooo good and so easy to follow! The bread turned out amazinggg! i will definitely be making more of this. Thank you <33
What size of baking pan did you use?
Hi Allan, I use an 8×8 baking pan!
Tiffy
I tried the overnight version and it’s very tasty but noticed when I had the dough at room temperature after removing it from the fridge, it wasn’t jiggly. Should I have let the dough proof longer before incorporating scallions?
Excellent, I let it ferment extra long with sourdough, and it ended up extra fluffy and chewy.
As a baking beginner, I always try to make Focassia until I saw your short. The scallion bread was and still is my favorite Taiwanese bread which totally bring me back my childhood in Taiwan. Your scallion focaccia recipe is so easy to make and the flavor was amazing. Thank you so much for sharing the recipe.
What a delicious and easy bake.
This recipe is super similar to my ride or die focaccia recipe and you’ve inspired me to play around with flavours when it comes to savoury baking! This was a massive hit with my whole family including my 4, 5 and 7 year olds. Husband has asked me to make it again already!
Thanks Tiffy and thanks mama for sharing your delicious food with us.
This recipe is incredibly tasty and easy to make. It was my first time making bread of any sort and it was a success. The scallions flavour is delicious. I got creative with my second batch and added some Chinese sausage and pork floss with the scallions, ah! Dangerously delicious. Thank you for sharing this wonderful recipe. ❤️
I was a little confused by the fact that you said you bake your bread in an 8×8 dish, but the images show a 9×13 dish. I decided I would use an 8×8 glass baking dish since that is what you recommended to people in response to other comments. Although the outside layer/edges of the bread are delicious, the center of the bread I made is raw. Had I left it in the oven longer, the top would have burned, as it was quite dark when I removed it after 20-plus minutes. I will definitely try this recipe again, because the flavor is great, but I wonder if it would be better to use a 9×9 or a 9×13 glass baking dish to ensure the bread is properly cooked. I welcome any advice. Thank you!
I love all your recipes and have been following you for years. One change I would love to see on this recipe (as a bread maker), would be weights rather than measuring cups. Bread making is a science and baking by weight is far more accurate. Nonetheless, super excited to try this recipe.
This tastes amazing but next time I will use a 9×13. Using an 8×8 the middle top of my focaccia was raw 🙁 yet it was beowned beautifully after 20 min. I also added seasame oil which adds a great flavor with the scallions!!!
I have little experience baking and followed your recipe exactly (for the overnight rise), and it came out so fluffy, soft, and delicious!! I just had it as part of a sandwich – yum!
Question for you: I also used a glass pan, but I found that the focaccia stuck to the bottom and made it difficult for me to remove the bread. I put more than enough oil to grease the pan, but that didn’t seem to help. What would help the removal process the next time I make it?
Hi Angela! So glad you like the recipe! If it is getting stuck to the pan, try lining the pan with parchment paper. It should make it a lot easier to remove next time!
Tiffy
This recipe looks amazing, do you think it’s possible to use frozen scallions? We have some that I’d love to use up, not sure if having frozen them will mess things up?
Hi Jim, frozen scallions are totally fine!
Tiffy
Would it hurt the dough to let it sit in the fridge for 15 hours for overnight proofing?
Hi Joy, no, it shouldn’t hurt it too much.
Tiffy
Do not recommend baking in an 8″x8″ pan. I did so for 20 mins and had uncooked dough in the middle. Baking longer would’ve burnt the sides and left the middle raw. The flavour and texture of this bread is delicious though. I’ll remake it in a larger pan next time.
Turned out great. I followed what others recommended and baked in a 9×13. I chose a metal pan instead of glass to get a crispier bottom crust. The scallions on top burned, so I’d maybe try to dimple them in more.
I made this and the texture turned out great. Super airy and crispy but it was sooooo salty. I have a high salt tolerance but it was too much. I’m wondering if the 1 tbsp of salt in the recipe was supposed to be 1 tsp of salt? Or was it supposed to be kosher salt rather than table salt? I’m so disappointed cause the texture is so good 😩
From the comments it looks like I was the only one with this issue?
Your recipe instructions use 1 cup of scallions but your ingredients say 2 cups. Is that right?
Hi Mia, the recipe instructions uses 1 cup first, and then 1/2 cup, and then another 1/2 cup. The total should be 2 cups.
Tiffy
this has become a quick staple in my house!
love it (although i toned down the salt and upped the yeast just a bit)
Thank you for this recipe! i’ve always been horrible with bread but this receipe and overnight rise works so well!
Hi I’m trying this today for dinner tonight but don’t have overnight time. Would it be ok to proof it for more than 2-3 hours , say, 5-6 hours, before moving on to folding one last time with scallions and baking?
Hi Julie, yes, that works just fine!
Tiffy
I tried making this and immediately made another batch. I don’t think I can stop eating this