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
Scale
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
