Description
Caramelized Onion Focaccia is a super fluffy, aromatic Italian bread topped with deeply caramelized onions, fresh thyme, and garlic-infused oil. This no-knead yeast bread is easy to prepare and bakes to golden perfection, making it a perfect appetizer or side dish to complement your meals.
Ingredients
For the Caramelized Onions
- 2 tbsp olive oil
- 1 tbsp salted butter
- 4 cups diced yellow onions (about 520 g)
- 1/4 cup water (56 g)
- 2 tbsp fresh thyme, chopped
For the Dough
- 2 1/2 cups all purpose flour (320 g)
- 1 1/4 cup lukewarm water (283 g)
- 1/4 cup parmesan cheese, finely shredded (30 g)
- 2 tbsp olive oil (20 g)
- 1 tbsp granulated sugar
- 2 tsp instant yeast
- 3/4 tsp salt
- 1-2 tbsp fresh thyme
For the Garlic Oil
- 1/4 cup olive oil (40 g)
- 3 whole garlic cloves, crushed
Instructions
- Caramelize the Onions: Melt butter and olive oil in a large skillet over medium heat. Add diced onions and water, cover and cook until onions soften, about 5 minutes. Uncover, reduce heat to medium-low, and stir frequently to avoid burning. Cook for about 1 hour until onions are deeply caramelized. Remove from heat and stir in fresh thyme. Transfer onions to a bowl and set aside.
- Prepare the Dough: In a large bowl, combine flour, lukewarm water, parmesan cheese, olive oil, sugar, instant yeast, and salt. Use a wooden spoon to mix until fully combined and a sticky dough forms.
- First Rise: Lightly oil your hands and a separate large bowl. Transfer dough to the oiled bowl and cover tightly with plastic wrap. Place in a warm spot to rise until doubled in size, approximately 1 hour.
- Make Garlic Oil: While dough is rising, heat olive oil in a small skillet. Add crushed garlic cloves and cook for 5 minutes until fragrant and garlic starts to brown. Remove garlic cloves and discard. Allow oil to cool.
- Preheat Oven and Prepare Pan: Preheat 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.
- Shape the Dough: Once dough has doubled, lightly oil your hands. Pull and stretch the dough from each side, folding it toward the center. Repeat folding around all four sides. Transfer dough seam side down into the prepared baking pan, cover with plastic wrap, and let it rise again in a warm spot until doubled, about 1 hour. The dough should appear jiggly with large bubbles when ready.
- Add Garlic Oil and Bake: Pour the remaining garlic oil over the risen dough. Using your fingers, press down firmly to create deep dimples all over the surface. Sprinkle fresh thyme on top. Transfer pan to the oven and bake for 12-18 minutes until the top is golden brown and internal temperature reaches at least 190°F (88°C).
- Add Caramelized Onions and Serve: Remove focaccia from oven and spoon the caramelized onions evenly over the top. Let cool in the pan on a wire rack. Once cooled, sprinkle with flaky sea salt and extra fresh thyme if desired. Slice into 12 servings and enjoy fresh.
- Storage Tips: Focaccia is best eaten the day it’s made. Store leftovers in an airtight container in the refrigerator or wrap tightly in plastic wrap and foil to freeze for up to one month. Reheat in the oven or microwave until warmed through before serving.
Notes
- Measure flour by spooning into the cup and leveling off to avoid packing.
- Use a metal baking pan for best heat conductivity and crust formation.
- Do not rush caramelizing the onions; slow cooking develops deep flavor.
- The dough is sticky; greasing your hands helps with handling.
- Check internal temperature of bread to ensure it’s fully baked (190°F/88°C).
- Fresh thyme enhances aroma; dried thyme can be used but fresh is preferred.
- Focaccia is best served fresh but can be refrigerated or frozen.
- Prep Time: 3 hours 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: Italian
