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Fluffy Caramelized Onion Focaccia Recipe

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★★★★★

4.6 from 128 reviews

This Fluffy Caramelized Onion Focaccia recipe features a soft, airy dough topped with deeply caramelized onions, fresh thyme, and a fragrant garlic-infused olive oil. With a golden crust and tender crumb, it’s a deliciously savory bread perfect for serving fresh out of the oven or storing for later. The focaccia boasts rich flavors from parmesan cheese, thyme, and the sweet onions, making it a perfect accompaniment to soups, salads, or charcuterie boards.

Ingredients

Scale

For the Caramelized Onions

  • 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

For the Dough

  • 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

For the Garlic Oil

  • 1/4 cup olive oil (approx. 40 g)
  • 3 whole garlic cloves, crushed

Instructions

  1. Caramelize the Onions: Melt the butter and olive oil together in a large skillet over medium heat. Add the diced onions and stir to coat. Pour in water and cover the skillet, letting the onions soften for about 5 minutes. Remove the lid, reduce heat to medium-low, and stir frequently for about 1 hour until onions turn deeply caramelized. Transfer to a bowl and stir in chopped fresh thyme.
  2. Prepare the Dough: In a large bowl, combine the all-purpose flour, lukewarm water, parmesan cheese, olive oil, sugar, instant yeast, and salt. Mix well using a wooden spoon until the dough is fully combined.
  3. First Rise: Lightly oil your hands and a large separate bowl. Place the dough into the oiled bowl, cover with plastic wrap, and set it in a warm place to rise until doubled in size, about 1 hour.
  4. Make Garlic Oil: While the dough rises, heat olive oil in a skillet. Add crushed garlic cloves and cook for about 5 minutes until garlic is fragrant and just starts to brown. Remove garlic and discard. Allow the garlic oil to cool.
  5. Prepare for Second Rise: Preheat the oven to 425°F (220°C). Pour half of the garlic oil into an unlined metal 9×9 inch baking pan and set aside. Once the dough has doubled, lightly oil your hands and stretch and fold the dough inward from each side to build structure. Transfer with the seam side down into the oiled baking pan. Cover with plastic wrap and allow to rise again in a warm place until doubled and bubbly, about 1 hour.
  6. Shape and Bake: After the second rise, the dough should be jiggly and nearly fill the pan. Pour the remaining garlic oil over the top. Press your fingertips firmly into the dough to create deep dimples. Sprinkle fresh thyme evenly over the top. Transfer the pan immediately to the preheated oven and bake for 12-18 minutes until the focaccia is golden brown and the internal temperature reaches at least 190°F (88°C).
  7. Finish and Serve: Remove the focaccia from the oven and spoon the caramelized onions evenly over the top while still warm. Let cool in the pan on a wire rack. Optionally sprinkle flaky sea salt and extra fresh thyme before slicing and serving. Serve fresh for best flavor or store leftovers in an airtight container in the refrigerator or freeze wrapped tightly for up to one month.

Notes

  • For accurate flour measurement, spoon the flour into the measuring cup and level it off rather than scooping directly to avoid dense dough.
  • Use a metal 9×9 inch baking pan for even heat distribution during baking.
  • Caramelizing onions requires patience but imparts a rich, sweet flavor; do not rush this step or turn heat too high to avoid burning.
  • Focaccia is best enjoyed fresh on the day it is baked but keeps well refrigerated for 2-3 days or frozen for up to a month.
  • Before baking, pressing dimples into the dough helps prevent over-rising and gives focaccia its characteristic texture and appearance.
  • Discard cooked garlic cloves after infusing oil to avoid overpowering bitterness.

Keywords: focaccia, caramelized onion bread, Italian bread, homemade focaccia, caramelized onions, garlic oil focaccia, thyme focaccia

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