Caramelized Onion Focaccia Recipe

Introduction

Caramelized Onion Focaccia is a comforting, flavorful bread that’s perfect for sharing or enjoying as a savory snack. With deeply caramelized onions and fragrant thyme, this focaccia offers a wonderful balance of sweet and herbal notes. It’s a satisfying homemade bread that pairs beautifully with soups, salads, or cheese plates.

Ingredients

• 2 tbsp olive oil
• 1 tbsp salted butter
• 4 cups diced yellow onions
• 1/4 cup water
• 2 tbsp fresh thyme (chopped)
• 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
• 1/4 cup olive oil
• 3 whole garlic cloves (crushed)

Instructions

1. Step 1: Melt the butter and 2 tablespoons olive oil in a large skillet over medium heat. Stir in the diced onions and add 1/4 cup water. Cover and cook until the onions soften, about 5 minutes. Remove the cover, reduce to medium-low heat, and stir frequently for about 1 hour, until the onions are deeply caramelized. Transfer to a bowl and stir in 2 tablespoons chopped fresh thyme.
2. Step 2: In a large bowl, combine the flour, lukewarm water, parmesan cheese, 2 tablespoons olive oil, sugar, yeast, and salt. Mix thoroughly with a wooden spoon until the dough comes together completely.
3. Step 3: Lightly oil your hands and a separate large bowl. Place the dough in the bowl, cover with plastic wrap, and set it in a warm spot to rise until doubled in size, about 1 hour.
4. Step 4: While the dough rises, prepare the garlic oil by heating 1/4 cup olive oil in a skillet. Add crushed garlic cloves and cook for 5 minutes until fragrant and lightly browned. Remove and discard the garlic, then set the oil aside to cool.
5. Step 5: Preheat the 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.
6. Step 6: Once the dough has doubled, lightly oil your hands. Stretch and fold each side of the dough upwards and toward the center, then transfer the dough seam-side down into the oiled pan. Cover the pan with plastic wrap and let the dough rise again in a warm place for 1 hour, until doubled and jiggly with large bubbles.
7. Step 7: Pour the remaining garlic oil evenly over the dough. Press deep dimples into the dough using your fingers. Sprinkle fresh thyme on top.
8. Step 8: Bake immediately for 12-18 minutes until the top is golden brown and the internal temperature reaches at least 190°F (88°C).
9. Step 9: Remove from the oven and spoon the caramelized onions evenly over the focaccia. Let cool in the pan on a wire rack. Sprinkle with flaky sea salt and extra fresh thyme if desired. Slice and serve.

Tips & Variations

• For extra flavor, try adding a sprinkle of rosemary along with the thyme.
• Use bread flour instead of all-purpose flour for a chewier texture.
• Massage a pinch of coarse sea salt into the garlic oil before drizzling it on the dough for enhanced flavor.
• Make the onions a day ahead to save time on the day of baking.

Storage

Store any leftover focaccia in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap it tightly in plastic wrap and aluminum foil and freeze for up to one month. To reheat, warm gently in the oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of onion?

Yes, yellow onions are preferred for their sweetness, but red or white onions can be used. Keep in mind that red onions may add a slightly different flavor and color.

Do I need instant yeast for this recipe?

Instant yeast works best as it activates quickly and doesn’t require proofing, but active dry yeast can be substituted by proofing it in lukewarm water with sugar before mixing.

Caramelized Onion Focaccia Recipe

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★★★★★

4.7 from 54 reviews

This Fluffy Caramelized Onion Focaccia is a flavorful Italian bread featuring deeply caramelized yellow onions, fresh thyme, and a garlic-infused olive oil. The focaccia is soft inside with a golden, dimpled crust, making it perfect as a snack, side dish, or for sandwiches. It’s baked in a 9×9 baking pan to achieve a beautifully airy yet moist texture with a savory sweetness from the onions and a subtle herb aroma.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 1 9×9-inch focaccia, about 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Caramelized Onions

• 2 tbsp olive oil
• 1 tbsp salted butter
• 4 cups diced yellow onions
• 1/4 cup water
• 2 tbsp fresh thyme, chopped

Dough

• 2 1/2 cups all-purpose flour (measured correctly as per notes)
• 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

Topping & Finishing

• 1–2 tbsp fresh thyme
• 1/4 cup olive oil
• 3 whole garlic cloves, crushed
• Flaky sea salt, for sprinkling

Instructions

1. Caramelize the onions: Melt the butter and olive oil in a large skillet over medium heat. Add diced onions and pour in 1/4 cup water. Cover and cook until onions soften, about 5 minutes. Remove cover, reduce heat to medium-low, and stir frequently for about 1 hour until onions are deeply golden and caramelized. Scrape onions into a bowl and mix in chopped fresh thyme.
2. Make the dough: In a large bowl, combine flour, lukewarm water, parmesan, olive oil, sugar, instant yeast, and salt. Stir with a wooden spoon until fully combined and a dough forms.
3. First rise: Lightly oil hands and a large bowl. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, approximately 1 hour.
4. Prepare garlic oil: Heat 1/4 cup olive oil in a skillet, add crushed garlic, and cook for 5 minutes until fragrant and starting to brown. Remove and discard garlic cloves. Set the garlic-infused oil aside to cool.
5. Preheat oven and prepare pan: Preheat oven to 425°F (220°C). Pour half of the garlic oil into an unlined 9×9 metal baking pan and set aside.
6. Shape the dough: After the dough has doubled, lightly oil your hands. Stretch the top section of the dough upwards and fold it toward the center; repeat on all four sides. Transfer the dough seam side down into the prepared pan. Cover with plastic wrap and let rise again in a warm spot until doubled, about 1 hour.
7. Check dough readiness: The dough should be jiggly with large bubbles and nearly fill the pan.
8. Add dimples and season: Pour the remaining garlic oil over the dough. Use your fingers to press down deeply creating dimples all over the dough surface. Sprinkle with fresh thyme.
9. Bake the focaccia: Place the pan in the oven and bake for 12-18 minutes until the top is golden brown and an internal temperature of at least 190°F (88°C) is reached.
10. Add caramelized onions and cool: Remove focaccia from oven, spoon the caramelized onions evenly on top, and let cool in the pan on a wire rack. Once cool, sprinkle with flaky sea salt and extra fresh thyme if desired. Slice and serve.
11. Storage: Best served the day of baking. Store leftovers in an airtight container in the fridge or wrap tightly in plastic and foil and freeze up to 1 month. Reheat in microwave or oven until warmed through.

Notes

• For best flour measuring, spoon the flour into the measuring cup and level it off rather than scooping directly to avoid dense dough.
• Be careful during caramelization to stir often and keep the heat medium-low to prevent burning the onions.
• Adjust baking time depending on oven accuracy; watch for a golden crust and use a thermometer for internal temperature.
• Fresh thyme adds the best flavor but can substitute with dried thyme if needed at a reduced quantity.

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