Caramelized Onion Focaccia
A golden, airy Italian flatbread topped with sweet, slow-cooked onions and a hint of fresh rosemary.
Ingredients
- •4 cups bread flour (500g)
- •2 teaspoons instant yeast
- •2 teaspoons kosher salt
- •2 cups warm water
- •4 tablespoons extra virgin olive oil, plus more for drizzling
- •2 large yellow onions, thinly sliced
- •1 tablespoon fresh rosemary needles
- •1 teaspoon flaky sea salt for finishing
Instructions
- 1
In a large bowl, whisk together the flour, yeast, and salt. Stir in the warm water and 2 tablespoons of olive oil until a sticky dough forms.
- 2
Cover the bowl with plastic wrap and let the dough rise in the refrigerator for at least 12 hours, or up to 24 hours for better flavor.
- 3
While the dough rises, heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes until deep golden brown and jammy. Set aside to cool.
- 4
Grease a 9x13 inch baking pan generously with olive oil. Transfer the dough to the pan and gently stretch it to the corners. Let it rest uncovered for 1 hour until puffy.
- 5
Preheat your oven to 425°F (220°C).
- 6
Use your fingers to poke deep dimples all over the dough. Scatter the caramelized onions and fresh rosemary over the top, then drizzle with a little extra olive oil and sprinkle with flaky sea salt.
- 7
Bake for 25-30 minutes, or until the bottom is crisp and the top is golden brown.
💡 Chef tips
- For the best texture, do not skip the long cold fermentation in the fridge; it develops the signature airy bubbles.
- If you are short on time, you can let the dough rise at room temperature for 2 hours, though the flavor will be less complex.
- Store leftovers in an airtight container at room temperature for 2 days or freeze for up to a month; reheat in a hot oven to crisp the crust.
✅ How it should turn out
The finished focaccia should have a crispy, golden-brown crust with a light, airy interior and a sweet, savory topping of caramelized onions that smells fragrant and earthy.