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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/caramelized-onion-focaccia-recipe/