Description
This Caramelized Onion Focaccia recipe combines the rich sweetness of slowly caramelized onions with fragrant thyme and parmesan cheese baked into a golden, soft Italian flatbread. With a tender crumb and crisp top dotted with deep dimples filled with garlic-infused olive oil, this focaccia is perfect as an appetizer, side dish, or snack. The dough undergoes two rises for optimal texture, and fresh thyme adds an herby brightness that complements the savory onions beautifully.
Ingredients
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
- 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
Garlic Oil
- 1/4 cup olive oil
- 3 whole garlic cloves, crushed
Toppings
- 1-2 tbsp fresh thyme
- Flaky sea salt, for sprinkling (optional)
Instructions
- Caramelize the onions: Melt butter and olive oil in a large skillet over medium heat. Stir in diced onions and add 1/4 cup water. Cover and cook until onions soften, about 5 minutes. Uncover and reduce heat to medium-low. Stir frequently to prevent burning and continue cooking for about 1 hour until onions are deeply caramelized. Remove from heat, scrape into a bowl, and stir in chopped fresh thyme.
- Make the dough: In a large bowl, combine flour, lukewarm water, parmesan cheese, olive oil, sugar, instant yeast, and salt. Mix thoroughly with a wooden spoon until the dough is fully combined.
- First rise: Lightly oil your hands and a large bowl. Place the dough in the bowl and cover with plastic wrap. Set in a warm place to rise until doubled in size, approximately 1 hour.
- Prepare garlic oil: Heat olive oil in a skillet and add crushed garlic cloves. Cook for 5 minutes until garlic turns fragrant and begins to brown. Remove garlic pieces and discard. Let the garlic-infused oil cool.
- Preheat oven and prep pan: 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 aside.
- Shape and second rise: When dough has doubled, lightly oil your hands. Stretch and fold each side of the dough towards the center, creating tension and folding the dough onto itself. Transfer the dough seam side down into the prepared pan. Cover with plastic wrap and let rise in a warm place for another hour until doubled and bubbly.
- Prepare for baking: The dough should be jiggly with large bubbles and nearly fill the pan. Pour the remaining garlic oil over the top and use your fingers to press deep dimples into the dough. Sprinkle fresh thyme evenly over the surface.
- Bake: Place the baking pan in the oven and bake for 12-18 minutes until the focaccia is golden brown on top. The internal temperature should reach at least 190°F (88°C) to ensure it is fully baked.
- Add caramelized onions and cool: Remove focaccia from oven and spoon the caramelized onions evenly on top. Let the bread cool in the pan on a wire rack. Once cool, sprinkle with flaky sea salt and additional fresh thyme if desired. Slice and serve.
- Storage: Best served the day it is made. Store leftovers in an airtight container in the refrigerator, or wrap tightly in plastic wrap then foil and freeze for up to one month. Reheat in microwave or oven until warmed through before serving.
Notes
- Measure flour by spooning into cup and leveling off for best results.
- The caramelization of onions requires patience; stirring frequently prevents burning and develops deep flavor.
- Using instant yeast speeds up rising times compared to active dry yeast.
- The garlic oil adds a subtle aromatic flavor and helps prevent sticking in the pan.
- Focaccia is best fresh but freezes well for convenience.
