Warm, crispy, and irresistibly delicious—onion focaccia is a real crowd-pleaser and a spectacular recipe that everyone will love. It’s easy to make and absolutely flavorful, whether you enjoy it for lunch or dinner. This recipe is perfect for any occasion, and its simple preparation makes it ideal for creating together as a family, turning an afternoon in the kitchen into a fun and shared experience. Fresh from the oven, the focaccia releases an incredible aroma that’s hard to resist. A true delight that will win over both kids and adults!
How to make Caramelized onion Focaccia
To prepare caramelized onion focaccia, start by placing the flour and dry yeast in the bowl of a stand mixer. Run the mixer on low speed for a few minutes to mix the dry ingredients. At this point, begin adding the water: pour in half of the total amount immediately, then let the dough mix for about 5 minutes before adding the rest of the water.
When the dough starts to come together and form, add the salt and oil, gradually increasing the mixer speed. Let it knead for about 10 minutes until you get a smooth, elastic consistency. Now, transfer the dough to a lightly floured surface and fold it a few times to strengthen it. Then, place the dough in a lightly oiled container, cover it with plastic wrap, and let it rise for about 3 hours, or until it doubles in size.
Meanwhile, cut the onions into medium-sized pieces. Heat some oil in a deep pan over medium heat and add the onions. Season with salt, pepper, and a few sprigs of fresh thyme. After a few minutes of cooking, add some vinegar and sugar to help with caramelization. Continue cooking until the onions turn a nice caramel color. Let them cool once done.
Now take the risen dough and spread it evenly in an oiled baking pan. Add the caramelized onions on top of the dough and let it rest for another 30 minutes.
Preheat the oven to 400°F with the fan setting, and bake the focaccia for about 20 minutes, until golden brown. Once cooked, remove it from the oven and let it cool slightly before serving.
How to Make the Dough?
The dough for onion focaccia is very simple. It’s a direct dough, meaning no need for any preparation the day before or additional steps. All the ingredients go straight into the mixer, and you’ll have a finished dough ready for rising. Don’t worry if you don’t have a mixer—this dough is so soft and easy to work with that you can knead it by hand without any issues.
Is It Easy to Digest?
Absolutely! The amount of yeast is balanced with the water and flour, so once the dough triples in size, you’ll get a soft and light texture. The direct dough method used for onion focaccia reduces the chances of errors or complications that could occur with longer fermentation times, like 12 or 24 hours.
Cooked or Raw Onions?
There’s no one right answer. Caramelized onions with thyme are much easier to digest and offer a richer flavor. On the other hand, raw onions, once baked on top of the focaccia, retain a stronger, more pungent taste and provide a slightly crunchy texture that contrasts nicely with the softness of the bread. It all depends on your personal taste and the effect you want to achieve.
Can I Fill the Focaccia?
Absolutely! Let the focaccia cool for a few minutes before slicing it in half and filling it with your favorite ingredients. Some great filling options include mozzarella or cheddar cheese, or a mix of grilled or sautéed vegetables.
Tips and Tricks
– If your dough isn’t rising after about an hour, unfortunately, you’ll need to start over. But don’t throw it away! You can fry the dough and serve it with some prosciutto for a delicious, no-waste solution.
– To check if the focaccia is perfectly baked, look at the bottom of the bread—it should be compact and crispy.
– If you decide to use fresh yeast, multiply the amount of dry yeast by 2.5. For example, 1 gram of dry yeast equals 2.5 grams of fresh yeast.
How to Store the caramelized onion Focaccia
After baking, you can store the focaccia in the fridge for 1-2 days by wrapping it in plastic wrap or keeping it in an airtight container to maintain its softness and freshness. For longer storage, you can freeze it. Simply cut it into portions, wrap them individually in plastic wrap or foil, and place them in a freezer bag. The focaccia will stay fresh for several weeks. When you’re ready to enjoy it again, just reheat it in the oven or on a non-stick pan to bring back its crispy texture.
Caramelized Onion Focaccia
Ingredients
Caramelized onions
- 2 yellow onions
- 1 red onions
- 1 tbsp white vinegar
- 1 tbsp sugar
- 2 sprigs fresh thyme
- 1 tbsp olive oil
- Salt and Pepper
Focaccia Dough
- 4 cup all-purpose flour
- 1¼ cup water
- ½ tsp dry yeast
- 2 tbsp olive oil
- 2 tsp salt
Instructions
- In a stand mixer, add the flour and dry yeast.
- Run the mixer for a few minutes, then slowly start adding the water.
- Add half of the water at first and after 5 minutes, gradually pour in the remaining water.
- Once the dough starts coming together, add the salt and olive oil.
- Increase the mixer speed and knead for 10 minutes.
- Remove the dough from the mixer and fold it a few times by hand.
- Place the dough in an oiled container, cover it with plastic wrap, and let it rise for 3 hours.
- While the dough rises, cut the onions into medium-sized pieces.
- In a large pot, heat some oil over medium heat and add the onions.
- Season with salt, pepper, and fresh thyme.
- After a few minutes of cooking, add the vinegar and sugar.
- Cook the onions until they turn a caramel color, then let them cool.
- Once the dough has risen, transfer it to an oiled baking sheet and spread it evenly.
- Add the caramelized onions on top and let the dough rest for 30 more minutes.
- Preheat your oven to 400°F (200°C) and bake the focaccia for 20 minutes.
- Remove the focaccia from the oven, let it cool for a few minutes, and serve.
- Enjoy your focaccia!
