Description
This Caramelized Onion Focaccia is a super fluffy, no-knead yeast bread topped with deeply caramelized onions, fresh thyme, and a hint of garlic oil. Perfect as a delicious appetizer or a flavorful side dish for any meal, this Italian classic combines savory sweetness with aromatic herbs for a truly irresistible bread.
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 the butter and olive oil in a large skillet over medium heat. Stir in the diced onions and add water, then cover and cook until onions soften, about 5 minutes. Remove the lid, reduce heat to medium-low, and stir frequently to prevent burning. Continue cooking for about 1 hour until the onions turn a deep golden brown. Transfer caramelized onions to a bowl and mix in chopped fresh thyme.
- Prepare the Dough: In a large bowl, combine the flour, lukewarm water, parmesan cheese, olive oil, sugar, instant yeast, and salt. Use a wooden spoon to mix until fully combined and a rough dough forms.
- First Rise: Lightly oil your hands and a large bowl. Place the dough into the oiled bowl and cover with plastic wrap. Let it rest in a warm spot until doubled in size, approximately 1 hour.
- Make Garlic Oil: While dough rises, heat olive oil in a skillet over medium heat. Add crushed garlic cloves and cook for about 5 minutes until fragrant and lightly browned. Remove garlic cloves and discard. Set the garlic-infused oil aside to cool.
- Prepare the Baking Pan: Preheat oven to 425°F (220°C). Pour half of the garlic oil into an unlined metal 9×9 inch baking pan, spreading evenly and setting it aside.
- Shape and Second Rise: When the dough has doubled, lightly oil your hands. Stretch and fold each side of the dough up and over itself, transferring it seam side down into the prepared pan. Cover with plastic wrap and let rise in a warm area for another 1 hour, until doubled in size and visibly bubbly.
- Add Garlic Oil and Dimple Dough: After the second rise, pour the remaining garlic oil over the dough. Using your fingers, press firmly into the dough to create deep dimples across the surface. Sprinkle with fresh thyme.
- Bake: Place the pan in the preheated oven and bake for 12-18 minutes. The focaccia is ready when the top is golden brown and the internal temperature reaches at least 190°F (88°C).
- Add Toppings and Cool: Remove focaccia from oven and spoon the caramelized onions 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. Cut into 12 servings and enjoy.
Notes
- Use instant yeast for a quicker rise and easy no-knead dough.
- Measuring flour by weight (320 g) ensures the best dough consistency.
- Focaccia is best enjoyed fresh the day it’s made.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap tightly in plastic wrap and foil; freeze for up to 1 month. Reheat in the oven or microwave until warm.
- Adjust thyme amount according to preference for herbiness.
- Make sure not to burn the garlic when infusing the oil; cook just until fragrant and lightly browned.
- Prep Time: 3 hours 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: Italian
