Caramelized Onion Focaccia
Golden, olive-oil rich focaccia topped with sweet, slow-cooked caramelized onions and a sprinkle of flaky sea salt.
Ingredients
- •4 cups bread flour (500g)
- •2 teaspoons instant yeast (7g)
- •2 teaspoons kosher salt
- •1 teaspoon sugar
- •1 3/4 cups lukewarm water (420ml)
- •1/2 cup extra virgin olive oil, divided
- •2 large yellow onions, thinly sliced
- •1 tablespoon fresh rosemary leaves, chopped
- •Flaky sea salt for finishing
Instructions
- 1
In a large bowl, whisk together the bread flour, instant yeast, kosher salt, and sugar.
- 2
Pour in the lukewarm water and 2 tablespoons of olive oil. Stir with a spatula until a sticky, wet dough forms and no dry flour remains.
- 3
Drizzle another tablespoon of olive oil over the dough, cover the bowl with plastic wrap, and let it rise at room temperature for 2 hours until bubbly and doubled in size, or refrigerate overnight for a better flavor.
- 4
While the dough rises, heat 2 tablespoons of olive oil in a skillet over medium-low heat, add the sliced onions, and cook slowly for 25-30 minutes, stirring occasionally, until deeply golden and sweet. Set aside to cool.
- 5
Pour 3 tablespoons of olive oil into a 9x13-inch baking pan, ensuring the bottom and sides are well coated.
- 6
Transfer the risen dough into the prepared pan, gently stretching it toward the corners. Turn the dough once to coat it in oil.
- 7
Cover the pan and let the dough rise again for 45 minutes until puffy and filling the pan.
- 8
Preheat your oven to 425°F (220°C).
- 9
Scatter the cooled caramelized onions and chopped rosemary evenly over the top of the dough. Drizzle with the remaining olive oil.
- 10
Oil your fingers and press your fingertips deeply into the dough all the way to the bottom of the pan to create signature dimples and bubbles.
- 11
Sprinkle generously with flaky sea salt.
- 12
Bake for 25 to 30 minutes until the top and bottom crusts are golden brown and crisp.
- 13
Transfer to a wire rack and let cool for at least 15 minutes before slicing.
💡 Chef tips
- For the best flavor and a bubbly, open crumb, let the dough undergo a cold fermentation in the refrigerator for 24 hours.
- Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to a month and reheated in a hot oven.
- Ensure your onions are completely cooled before putting them on the risen dough, otherwise they may kill the yeast activity.
✅ How it should turn out
The finished focaccia has a crispy, golden-brown bottom and crust, a pillowy and airy interior, and is deeply savory and sweet from the caramelized onions.