Name: Fluffy Caramelized Onion Focaccia Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 2 h 40 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 tbsp salted butter; 4 cups diced yellow onions (approx. 520 g); 1/4 cup water (approx. 56 g); 2 tbsp fresh thyme, chopped; 2 1/2 cups all purpose flour (approx. 320 g); 1 1/4 cup lukewarm water (approx. 283 g); 1/4 cup parmesan cheese, finely shredded (approx. 30 g); 2 tbsp olive oil (approx. 20 g); 1 tbsp granulated sugar; 2 tsp instant yeast; 3/4 tsp salt; 1-2 tbsp fresh thyme; 1/4 cup olive oil (approx. 40 g); 3 whole garlic cloves, crushed

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Introduction

Fluffy Caramelized Onion Focaccia is a savory Italian bread that combines a tender, airy crumb with sweet, deeply caramelized onions and fragrant thyme. Perfect for a snack or alongside meals, this focaccia offers rich flavors and a delightful texture that’s sure to impress.

A golden flatbread cut into squares rests on a white marbled surface, featuring a soft, slightly puffy dough base with a light crisp around the edges. The top layer is generously covered with caramelized onions, which are dark brown with a glossy, sticky texture, and sprinkled with fresh green herbs and coarse sea salt flakes, giving a mix of rough and delicate textures. Small bits of thyme leaves add a touch of green and fine detail across the flatbread’s top. On the left edge, part of a white bowl is visible, containing more caramelized onions. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil (for caramelizing onions)
1 tbsp salted butter
4 cups diced yellow onions
1/4 cup water (for onions)
2 tbsp fresh thyme, chopped (for onions)
2 1/2 cups all purpose flour
1 1/4 cup lukewarm water
1/4 cup parmesan cheese, finely shredded
2 tbsp olive oil (for dough)
1 tbsp granulated sugar
2 tsp instant yeast
3/4 tsp salt
1-2 tbsp fresh thyme (for topping)
1/4 cup olive oil (for garlic oil)
3 whole garlic cloves, crushed

Instructions

Step 1: Melt the butter and 2 tbsp olive oil in a large skillet over medium heat. Stir in the diced onions, add 1/4 cup water, and cover. Let the onions soften for about 5 minutes.
Step 2: Remove the cover, reduce heat to medium-low, and stir onions frequently for about 1 hour until they are deeply caramelized. Scrape into a bowl and stir in 2 tbsp fresh thyme.
Step 3: In a large bowl, combine the flour, lukewarm water, parmesan, 2 tbsp olive oil, sugar, yeast, and salt. Mix until fully combined using a wooden spoon.
Step 4: Lightly oil your hands and a separate large bowl. Transfer the dough to the bowl, cover with plastic wrap, and place in a warm area to rise until doubled in size, about 1 hour.
Step 5: Meanwhile, prepare the garlic oil. Heat 1/4 cup olive oil in a skillet, add crushed garlic cloves, and cook for 5 minutes until fragrant and slightly browned. Remove garlic and discard. Let oil cool.
Step 6: Preheat the oven to 425°F (220°C). Pour half of the garlic oil into an unlined 9×9 inch metal baking pan and set aside.
Step 7: When the dough has doubled, oil your hands. Stretch and fold each side of the dough toward the center to create layers. Transfer dough seam side down into the oiled pan. Cover with plastic wrap and let rise another hour in a warm place until doubled and bubbly.
Step 8: Pour remaining garlic oil over the dough. Using your fingers, press down to create deep dimples all over. Sprinkle with fresh thyme.
Step 9: Bake immediately for 12-18 minutes until golden brown and the internal temperature reaches at least 190°F (88°C).
Step 10: Remove from oven, spoon caramelized onions on top, and cool on a wire rack. Once cooled, sprinkle with flaky sea salt and extra fresh thyme if desired. Slice and serve.

Tips & Variations

Use a kitchen scale to measure flour precisely for best dough consistency.
Replace fresh thyme with rosemary for a different aromatic flavor.
For extra richness, drizzle a bit more olive oil on top before baking.
Make the caramelized onions ahead of time to save cooking time on the day you bake.

Storage

Store leftover focaccia in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to one month. To reheat, warm in the oven or microwave until heated through, which helps restore its soft texture.

How to Serve

The image shows several pieces of focaccia bread cut into rectangular shapes, placed on a white marbled surface. Each piece has a golden-brown crust with a topping of caramelized onions and scattered herbs, adding a mix of dark brown and green colors on top. The inside of the bread is soft and airy with small holes, showing a light cream color. The pieces are arranged casually, some overlapping, with a close view that highlights the texture of the bread and toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but dissolve it in warm water first and allow it to activate for about 5-10 minutes before mixing into the flour.

How do I know when the focaccia dough has risen enough?

The dough should roughly double in size and feel pillowy and elastic. During the second rise, it should become jiggly with noticeable air bubbles visible under the surface.