Caramelized Onion Focaccia Recipe

Introduction

This caramelized onion focaccia is a delightful twist on classic Italian bread, featuring sweet, deeply browned onions and fragrant fresh thyme. Crispy on the outside and soft inside, it pairs wonderfully with soups, salads, or stands on its own as a savory snack.

Ingredients

• For the Caramelized Onions:
• 2 tbsp olive oil
• 1 tbsp salted butter
• 4 cups diced yellow onions
• 1/4 cup water
• 2 tbsp fresh thyme, chopped
• For the Dough:
• 2 1/2 cups all purpose flour
• 1 1/4 cup lukewarm water
• 1/4 cup parmesan cheese, finely shredded
• 2 tbsp olive oil
• 1 tbsp granulated sugar
• 2 tsp instant yeast
• 3/4 tsp salt
• 1-2 tbsp fresh thyme
• For the Garlic Oil:
• 1/4 cup olive oil
• 3 whole garlic cloves, crushed

Instructions

1. Step 1: Melt the butter and olive oil in a large skillet over medium heat. Stir in the diced onions, add water, and cover. Cook for about 5 minutes until onions soften.
2. Step 2: Remove cover and reduce heat to medium-low. Stir frequently to prevent burning, cooking for about 1 hour until the onions are deeply caramelized. Stir in fresh thyme, then transfer to a bowl.
3. Step 3: In a large bowl, mix together flour, lukewarm water, parmesan cheese, olive oil, sugar, yeast, and salt until fully combined.
4. Step 4: Lightly oil your hands and a separate large bowl. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
5. Step 5: While the dough rises, prepare the garlic oil by heating olive oil in a skillet. Add crushed garlic and cook for 5 minutes until fragrant and slightly browned. Remove garlic and discard. Set oil aside to cool.
6. Step 6: Preheat the oven to 425°F (220°C). Pour half of the garlic oil into an unlined 9×9 metal baking pan and set aside.
7. Step 7: Once the dough has doubled, lightly oil your hands. Stretch and fold each of the four edges of the dough toward the center, then transfer the dough seam side down into the oiled pan. Cover and let rise again for 1 hour until doubled and bubbly.
8. Step 8: Pour the remaining garlic oil over the dough. Use your fingers to press deep dimples into the surface. Sprinkle with fresh thyme.
9. Step 9: Bake immediately for 12–18 minutes until the focaccia is golden brown and reaches an internal temperature of at least 190°F (88°C).
10. Step 10: Remove from the oven and spoon the caramelized onions on top. Let cool on a wire rack, then sprinkle with flaky sea salt and extra thyme if desired. Slice and enjoy!

Tips & Variations

• Use the spoon-and-level method or a kitchen scale when measuring flour to ensure the perfect dough consistency.
• Always oil your hands when handling the dough to prevent sticking.
• For thinner focaccia, use a 9×13 inch pan; for thicker, use an 8×8 inch pan.
• Try adding other herbs like rosemary or rosemary-thyme mix for different flavor profiles.

Storage

Focaccia is best enjoyed fresh the day it’s made. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly in plastic wrap, then foil, and freeze for up to one month. Reheat in the oven or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramelized onions in advance?

Yes, caramelized onions can be made a day ahead and stored in the fridge. Reheat gently before spreading on the focaccia.

What if I don’t have instant yeast?

You can substitute active dry yeast, but activate it first by dissolving in warm water with a pinch of sugar and letting it sit until frothy before mixing into the dough.

Caramelized Onion Focaccia Recipe

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★★★★★

5 from 101 reviews

This Caramelized Onion Focaccia recipe combines a soft, airy homemade dough with deeply caramelized onions and fresh thyme for a flavorful and aromatic Italian-style flatbread. Enhanced with a fragrant garlic oil and a sprinkle of parmesan cheese, this focaccia is perfect as an appetizer, side, or snack. The dough is made from scratch, allowed to rise twice for best texture, then baked to golden perfection, resulting in a tender interior with a crisp crust and rich onion topping.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Caramelized Onions

• 2 tbsp olive oil
• 1 tbsp salted butter
• 4 cups diced yellow onions (about 520 g)
• 1/4 cup water (56 g)
• 2 tbsp fresh thyme, chopped

For the Dough

• 2 1/2 cups all purpose flour (about 320 g)
• 1 1/4 cup lukewarm water (about 283 g)
• 1/4 cup parmesan cheese, finely shredded (about 30 g)
• 2 tbsp olive oil (20 g)
• 1 tbsp granulated sugar
• 2 tsp instant yeast
• 3/4 tsp salt
• 1–2 tbsp fresh thyme

For the Garlic Oil

• 1/4 cup olive oil (40 g)
• 3 whole garlic cloves, crushed

Instructions

1. Caramelize the Onions: Melt the butter and olive oil in a large skillet over medium heat. Add the diced onions and water, cover, and cook until onions soften, about 5 minutes. Remove the cover, reduce heat to medium-low, and stir frequently to prevent burning. Continue cooking for about 1 hour until onions are deeply caramelized. Transfer to a bowl and mix in fresh thyme.
2. Make the Dough: In a large bowl, combine the flour, lukewarm water, parmesan cheese, olive oil, sugar, instant yeast, and salt. Mix thoroughly with a wooden spoon until the dough is completely combined.
3. First Rise: Lightly oil your hands and a large bowl. Place the dough in the bowl, cover with plastic wrap, and set in a warm place to rise until doubled in size, approximately 1 hour.
4. Prepare Garlic Oil: Heat olive oil in a skillet over medium heat. Add crushed garlic cloves and cook for about 5 minutes until garlic is fragrant and lightly browned. Discard garlic, then set oil aside to cool.
5. Preheat Oven and Prep Pan: Preheat oven to 425°F (220°C). Pour half of the prepared garlic oil into an unlined 9×9 inch metal baking pan and set aside.
6. Shape Dough for Second Rise: Once dough has doubled, lightly oil your hands. Stretch and fold each side of the dough toward the center several times to develop structure. Transfer dough seam-side down into the oiled baking pan. Cover with plastic wrap and let rise in a warm place for another hour until doubled and bubbly.
7. Prepare for Baking: After the second rise, the dough should be jiggly with large bubbles and nearly fill the pan. Pour the remaining garlic oil over the surface. Using your fingers, press deep dimples into the dough. Sprinkle with fresh thyme.
8. Bake: Bake in the preheated oven for 12-18 minutes, until the top is golden brown and the internal temperature reaches at least 190°F (88°C).
9. Finish and Serve: Remove focaccia from oven and spoon the caramelized onions evenly on top. Let cool in the pan on a wire rack. Once cooled, sprinkle with flaky sea salt and additional fresh thyme if desired. Cut into servings and enjoy.
10. Storage Tips: Store leftovers in an airtight container in the refrigerator or wrap tightly in plastic wrap and foil to freeze for up to one month. Reheat in the microwave or oven until warmed through.

Notes

• Measure flour properly using the spoon-level method or a kitchen scale to avoid dense dough.
• Always use oiled hands when handling the dough to prevent sticking.
• For thinner focaccia, use a 9×13 inch baking pan; for thicker focaccia, use an 8×8 inch pan.

Keywords: caramelized onion focaccia, focaccia bread, homemade focaccia, Italian bread, caramelized onions, garlic oil, thyme focaccia