Description
This soft and fluffy focaccia bread is topped with caramelized onions, gooey melted cheese, and a touch of herbs. It’s perfect as a side dish, snack, or the base for your favorite sandwiches.
Ingredients
Units
Scale
For the dough:
- 3 1/2 cups (440 g) all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 1/4 cups (300 ml) warm water (110°F/43°C)
- 1 teaspoon salt
- 1/4 cup (60 ml) olive oil
For the topping:
- 2 medium onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar (optional, for caramelizing)
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 teaspoon dried thyme or rosemary
- Flaky sea salt, for garnish
Instructions
Prepare the dough:
- Activate the yeast:
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Mix the dough:
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a sticky dough forms.
- Knead and rise:
- Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 5 minutes.
- Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Prepare the caramelized onions:
- Cook the onions:
- Heat the butter and olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until golden and caramelized. Add the sugar for extra sweetness if desired. Set aside to cool.
Assemble the focaccia:
- Shape the dough:
- Preheat your oven to 400°F (200°C). Grease a 9×13-inch (23×33 cm) baking dish or line it with parchment paper.
- Punch down the risen dough and press it into the prepared pan, spreading it evenly. Use your fingers to create dimples all over the surface of the dough.
- Add the toppings:
- Spread the caramelized onions evenly over the dough. Sprinkle the mozzarella and Parmesan cheeses on top. Finish with a sprinkle of thyme or rosemary and a touch of flaky sea salt.
Bake the focaccia:
- Bake:
- Bake the focaccia for 20-25 minutes, or until the edges are golden and the cheese is bubbly.
- Cool and serve:
- Allow the focaccia to cool slightly before slicing. Serve warm or at room temperature.
Notes
- Substitute the cheese with your favorite blend, such as Gruyère or fontina, for a unique flavor.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days.