Caramelized Onion Focaccia Recipe
If you adore the irresistible combination of tender bread with sweet, deeply flavored onions, then you are in for a treat with this Caramelized Onion Focaccia. This recipe captures the magic of slow-cooked onions melted into a light, airy Italian bread dough, topped with fragrant herbs and a golden crust. It’s the kind of bread that feels both rustic and elegant, perfect for a cozy dinner or impressing guests with something homemade and mouthwatering. Once you make it, I guarantee the warm, buttery aroma and savory-sweet onion topping will keep you coming back for more.
Ingredients You’ll Need
Getting just the right balance of flavors starts with simple ingredients that each play a crucial role. From the smooth olive oil that fosters perfect browning, to the fresh thyme adding a citrusy herbaceous note, every component is carefully picked to build the best Caramelized Onion Focaccia.
- 2 tbsp olive oil: Provides richness and helps caramelize the onions beautifully.
- 1 tbsp salted butter: Adds depth and a creamy nuance to perfectly soften the onions.
- 4 cups diced yellow onions: The star ingredient, slowly caramelized for that sweet-savory base.
- 1/4 cup water: Used to steam the onions gently at first, helping them soften quickly.
- 2 tbsp fresh thyme (chopped): Infuses the onions and dough with fragrant, woodsy flavor.
- 2 1/2 cups all-purpose flour: Forms the structure of this focaccia, be sure to measure correctly for perfect texture.
- 1 1/4 cup lukewarm water: Activates the yeast and helps the dough rise nicely.
- 1/4 cup parmesan cheese (finely shredded): Adds a subtle savory tang and richness to the dough.
- 2 tbsp olive oil: Incorporated in the dough for moisture and tenderness.
- 1 tbsp granulated sugar: Feeds the yeast and balances the savory flavors.
- 2 tsp instant yeast: Responsible for the dough’s beautiful rise and light crumb.
- 3/4 tsp salt: Enhances all the natural flavors without overpowering.
- 1-2 tbsp fresh thyme: Sprinkled on top for a burst of freshness and aroma.
- 1/4 cup olive oil: Infused with garlic to brush on the bread before baking, bringing a gorgeous aroma.
- 3 whole garlic cloves (crushed): Slowly browned in oil for a mellow, fragrant garlic flavor without harshness.
How to Make Caramelized Onion Focaccia
Step 1: Caramelize the Onions
Start by melting butter and olive oil in a skillet over medium heat, then add the diced yellow onions. Adding a bit of water and covering the pan speeds softening. Once softened, uncover and reduce heat to low-medium, stirring frequently to avoid burning. This process takes about an hour, but it’s worth every minute for those deeply golden, sweetly scented onions. Toss in fresh thyme once caramelized to lift the flavor.
Step 2: Prepare the Dough
In a large bowl, combine the flour, lukewarm water, parmesan, olive oil, sugar, yeast, and salt. Use a wooden spoon to mix until fully incorporated. This dough is the foundation for that wonderfully light and tender focaccia that will support the luscious onion topping.
Step 3: First Rise
Lightly oil your hands and a separate large bowl, then place the dough inside. Cover it tightly with plastic wrap and let it rise in a warm spot until it doubles in size—about an hour. This step is crucial for developing the bread’s airy texture.
Step 4: Make Garlic Oil
While the dough rests, heat olive oil in a skillet and add crushed garlic cloves. Cook until fragrant and lightly browned, about 5 minutes. Remove the garlic to prevent bitterness, leaving behind a flavorful oil infusion that will be brushed over the focaccia, adding an irresistible aroma and flavor.
Step 5: Prepare Baking Pan
Preheat your oven to 425°F (220°C). Pour half of the garlic oil into an unlined 9×9 inch metal baking pan and set it aside—this will create a beautiful crispy bottom crust for the focaccia.
Step 6: Shape the Dough
Once the dough doubles, lightly oil your hands and stretch each side upwards, folding it toward the center, repeating all around. This folding technique builds layers and structure. Transfer the dough seam-side down into the oiled pan and cover loosely with plastic wrap. Let it rise for another hour in a warm place until almost doubled and bubbly.
Step 7: Final Preparations
The dough should now be jiggly and filled with large air bubbles. Pour the remaining garlic oil over the top and, using your fingers, press deep dimples into the dough. This not only gives classic focaccia texture but also traps flavor pockets. Sprinkle fresh thyme over the top for vibrant color and aroma.
Step 8: Bake and Add Onions
Bake the focaccia for 12 to 18 minutes, until it’s golden brown and its internal temperature reaches at least 190°F (88°C). Immediately after removing from the oven, spoon the caramelized onions generously over the top. Let it cool slightly on a wire rack, then sprinkle with flaky sea salt and extra fresh thyme if you like. Cut and get ready to savor!
How to Serve Caramelized Onion Focaccia
Garnishes
A sprinkle of flaky sea salt and fresh thyme leaves enhances the focaccia beautifully once baked. For an extra touch of indulgence, a light drizzle of high-quality olive oil just before serving can elevate its richness and shine.
Side Dishes
This Caramelized Onion Focaccia pairs wonderfully with simple salads, like a peppery arugula tossed with lemon vinaigrette, or alongside warm soups such as tomato basil or roasted butternut squash. It’s perfect for mopping up sauces or accompanying cheeses and charcuterie.
Creative Ways to Present
Try cutting the focaccia into small squares for a party platter or stack slices with fresh mozzarella and roasted peppers for delicious sandwiches. You can also use it as a base for bruschetta topped with tomatoes and basil for a crowd-pleasing appetizer.
Make Ahead and Storage
Storing Leftovers
Because focaccia is best fresh, store any leftovers in an airtight container in the refrigerator. It will maintain softness for a couple of days, allowing you to enjoy it without rushing.
Freezing
You can freeze your focaccia by wrapping it tightly in plastic wrap and then foil. This method keeps it fresh for up to one month, ideal for making ahead or saving for a busy day.
Reheating
Gently reheat frozen or refrigerated focaccia in the oven at 350°F (175°C) until warmed through to revive its crisp crust and tender crumb. Alternatively, a quick zap in the microwave works well for convenience, though it won’t retain crunch as beautifully.
FAQs
Can I use red onions instead of yellow for this Caramelized Onion Focaccia?
Absolutely! Red onions will add a slightly different, sweeter flavor and a lovely subtle color, but yellow onions are preferred for their classic balance in this recipe.
What if I don’t have fresh thyme? Can I use dried?
You can substitute dried thyme, but use about one-third of the amount since dried herbs are more concentrated. Fresh thyme truly brightens the focaccia, though, so it’s worth seeking out if possible.
Is instant yeast necessary, or can I use active dry yeast instead?
Instant yeast works quickly and doesn’t need proofing, but you can swap in active dry yeast by proofing it first in warm water with the sugar for about 5-10 minutes until bubbly before mixing it into the flour.
Can I make this dough in a stand mixer?
Yes! Using a dough hook attachment on medium speed until the dough is smooth and elastic will save some effort, but mixing by hand works perfectly if you prefer.
How do I know when the focaccia is done baking?
Look for a golden brown crust and an internal temperature of at least 190°F (88°C). The bread should feel light and springy when pressed gently. Those classic dimples filled with garlic oil will be slightly crisp and aromatic.
Final Thoughts
Making Caramelized Onion Focaccia at home is such a rewarding experience; the slow-simmered onions, herb-infused dough, and garlicky finish come together in a bread that’s truly unforgettable. Whether you’re enjoying it fresh from the oven or pairing it with your favorite dishes, this focaccia invites you to slow down a little and savor the richness of simple ingredients elevated by thoughtful technique. I can’t wait for you to give it a try and make it a beloved staple in your kitchen!
Print
Caramelized Onion Focaccia Recipe
- Total Time: 2 hours 40 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Caramelized Onion Focaccia is a flavorful Italian flatbread featuring deeply caramelized onions, fresh thyme, and a touch of parmesan cheese baked to golden perfection. Soft, airy, and fragrant with garlic-infused olive oil, it makes a perfect appetizer, side dish, or 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
For the Garlic Oil and Topping
- 1/4 cup olive oil
- 3 whole garlic cloves, crushed
- 1–2 tbsp fresh thyme leaves
- Flaky sea salt for sprinkling (optional)
Instructions
- Caramelize the Onions: Melt the butter and olive oil in a large skillet over medium heat. Add the diced onions and 1/4 cup water. Cover and cook until onions soften, about 5 minutes. Remove the cover and reduce heat to medium-low. Stir the onions frequently to avoid burning and cook until deeply caramelized, about 1 hour. Transfer to a bowl and stir in fresh thyme.
- Prepare the Dough: In a large bowl, combine the flour, lukewarm water, parmesan cheese, olive oil, sugar, yeast, and salt. Mix with a wooden spoon until fully combined into a sticky dough.
- First Rise: Lightly oil your hands and a large bowl. Place the dough inside and cover tightly with plastic wrap. Set in a warm place to rise until doubled in size, about 1 hour.
- Make Garlic Oil: While dough rises, heat olive oil in a skillet over medium heat. Add crushed garlic and cook for 5 minutes until fragrant and golden. Remove and discard garlic cloves. Let oil cool.
- Prepare Baking Pan: Preheat oven to 425°F (220°C). Pour half the garlic oil into an unlined 9×9 inch metal baking pan and set aside.
- Shape the Dough: Once dough has doubled, lightly oil your hands. Stretch and fold each side of the dough towards the center to create tension. Transfer dough seam side down into the oiled pan. Cover with plastic wrap and let rise another hour until doubled and jiggly.
- Prepare for Baking: When ready, pour the remaining garlic oil on top of the dough. Using your fingertips, press deep dimples into the dough. Sprinkle with fresh thyme leaves.
- Bake the Focaccia: Bake immediately for 12 to 18 minutes, until the top is golden brown and internal temperature reaches at least 190°F (88°C).
- Add Caramelized Onions and Cool: Remove focaccia from oven and spoon caramelized onions evenly on top. Cool in the pan on a wire rack.
- Serve: Once cooled, sprinkle with flaky sea salt and extra thyme if desired. Cut into pieces and serve. Best enjoyed the day it’s made. Store leftovers airtight in fridge or freeze for up to a month.
Notes
- Measure flour by spooning it lightly into a measuring cup and leveling off; avoid scooping directly with the cup to prevent dense dough.
- If you prefer a stronger onion flavor, you can increase caramelized onions quantity or serve some on the side.
- Use a metal baking pan for best heat conduction and crust; glass may produce a softer bottom crust.
- The yeast used is instant yeast, which does not require proofing and can be mixed directly with dry ingredients.
- Focaccia is best consumed fresh but can be refrigerated for 3 days or frozen for up to one month.
- Reheat leftovers in a warm oven for a crisp crust or microwave for convenience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/9th of focaccia)
- Calories: 210
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 7 mg
Keywords: focaccia, caramelized onion bread, Italian flatbread, homemade focaccia, garlic oil focaccia, thyme focaccia, savory bread
