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Fluffy Caramelized Onion Focaccia Recipe

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4.3 from 69 reviews

This Fluffy Caramelized Onion Focaccia features deeply caramelized onions and fresh thyme folded into a soft, airy dough, topped with fragrant garlic oil and parmesan for an irresistibly savory bread. Perfect as a side for meals or on its own, this focaccia combines a tender crumb with a golden, dimpled crust and aromatic toppings for a delicious homemade Italian treat.

Ingredients

For the Caramelized Onions

  • 2 tbsp olive oil
  • 1 tbsp salted butter
  • 4 cups (520 g) diced yellow onions
  • 1/4 cup (56 g) water
  • 2 tbsp fresh thyme, chopped

For the Dough

  • 2 1/2 cups (320 g) all-purpose flour
  • 1 1/4 cup (283 g) lukewarm water
  • 1/4 cup (30 g) parmesan cheese, finely shredded
  • 2 tbsp (20 g) olive oil
  • 1 tbsp granulated sugar
  • 2 tsp instant yeast
  • 3/4 tsp salt
  • 1-2 tbsp fresh thyme

For the Garlic Oil

  • 1/4 cup (40 g) olive oil
  • 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, then pour in the water and cover the skillet. Let the onions soften for about 5 minutes. Remove the cover, reduce the heat to medium-low, and stir frequently to prevent burning. Continue cooking for about 1 hour until the onions are deeply caramelized. Scrape into a bowl and stir in the 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 fully combined.
  3. First Rise: Lightly oil your hands and a large separate bowl. Transfer the dough into the oiled bowl and cover with plastic wrap. Place it in a warm spot to rise until doubled in size, approximately 1 hour.
  4. Prepare Garlic Oil: While the dough rises, heat the olive oil in a skillet over medium heat. Add the crushed garlic cloves and cook for about 5 minutes, until fragrant and beginning to brown. Remove and discard the garlic. Set the garlic-infused oil aside to cool.
  5. Prepare the Baking Pan: Preheat your oven to 425°F (220°C). Pour half of the cooled garlic oil into an unlined 9×9 inch metal baking pan and set aside.
  6. Shape and Second Rise: When the dough has doubled, lightly oil your hands. Stretch the top section of the dough upward and fold it toward the center, then repeat this folding on the other three sides, pulling and folding the dough over itself. Transfer the dough seam-side down into the prepared oiled pan. Cover the pan with plastic wrap and place it in a warm spot to rise again for 1 hour or until doubled and bubbly.
  7. Dimple and Bake: After the second rise, the dough should be jiggly with large bubbles and nearly fill the pan. Pour the remaining garlic oil over the top. Using your fingers, press deeply into the dough to create dimples all over. Sprinkle with fresh thyme, then bake immediately for 12-18 minutes until the top is golden brown and the internal temperature reaches at least 190°F (88°C).
  8. Add Toppings and Cool: Remove the focaccia from the oven and spoon the caramelized onions on top evenly. Let the pan cool on a wire rack. Once cool, sprinkle with flaky sea salt and additional fresh thyme if desired. Slice and serve.

Notes

  • Measure flour by spooning it lightly into your measuring cup and leveling off, rather than scooping, to avoid dense dough.
  • Focaccia is best enjoyed the day it’s made, but can be stored in an airtight container in the fridge for a few days.
  • For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 1 month.
  • To reheat, warm in the oven or microwave until heated through.
  • If fresh thyme is not available, dried thyme can be used but use a smaller amount due to its stronger flavor.

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