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Fluffy Caramelized Onion Focaccia

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Soft and airy caramelized onion focaccia with crisp golden edges, sweet onions, fresh rosemary, and plenty of olive oil. Serve it warm as an appetizer, side dish, or flavorful sandwich bread.

Ingredients

  • All-purpose flour
  • Warm water
  • Active dry yeast
  • Granulated sugar or honey
  • Olive oil, for the dough, pan, onions, and topping
  • Salt
  • Yellow onions, thinly sliced
  • Butter
  • Fresh rosemary
  • Flaky sea salt
  • Freshly ground black pepper

Instructions

  1. Combine the warm water, yeast, and sugar or honey in a large bowl. Let stand for 5–10 minutes, until foamy.
  2. Add the flour, salt, and olive oil. Mix until a sticky, shaggy dough forms.
  3. Knead the dough by hand on a lightly floured surface or with a stand mixer fitted with a dough hook until smooth and elastic.
  4. Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for 1–1½ hours, or until roughly doubled in size.
  5. While the dough rises, heat the butter and a little olive oil in a large skillet over medium-low heat.
  6. Add the sliced onions and a pinch of salt. Cook for 30–40 minutes, stirring occasionally, until soft and deeply golden brown. Remove from the heat and let cool.
  7. Generously coat a baking pan with olive oil. Transfer the risen dough to the pan and gently stretch it toward the edges. If the dough springs back, let it rest for several minutes before continuing.
  8. Cover the pan and let the dough rise again for 30–45 minutes. Meanwhile, preheat the oven to 425°F (220°C).
  9. When the dough is puffy, generously drizzle the surface with olive oil. Press your fingertips deeply into the dough to create focaccia dimples.
  10. Distribute the caramelized onions evenly over the dough. Top with fresh rosemary, flaky sea salt, and black pepper.
  11. Bake for 20–25 minutes, until the top is golden brown and the edges are crisp.
  12. Let the focaccia cool slightly before removing it from the pan. Finish with a light drizzle of olive oil, if desired, then slice and serve.

Notes

  • For a cheesy variation, add grated Parmesan, mozzarella, crumbled feta, or goat cheese before baking.
  • Fresh thyme, thinly sliced garlic, roasted garlic, olives, or sun-dried tomatoes can be added for extra savory flavor.
  • For a sweet-and-savory variation, add thin pear slices or a light drizzle of honey.
  • The caramelized onions can be prepared up to 4 days ahead and refrigerated in an airtight container.
  • For an overnight rise, refrigerate the dough overnight, then allow it to warm and become puffy before dimpling, topping, and baking.
  • Store leftovers in an airtight container at room temperature for about 2 days or freeze individual slices for up to 2 months.
  • Reheat focaccia in a 350°F (175°C) oven for 5–10 minutes. A light sprinkle of water or drizzle of olive oil can help refresh its texture.

Nutrition

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