Caramelized Onion Focaccia
Golden, olive-oil-rich focaccia topped with sweet, deeply caramelized onions and flaky sea salt.
Ingredients
- •4 cups all-purpose flour or bread flour (500g)
- •2 1/4 tsp active dry yeast (1 standard packet, 7g)
- •2 tsp fine sea salt
- •2 tsp granulated sugar
- •1 3/4 cups lukewarm water (420ml)
- •1/2 cup extra virgin olive oil, divided
- •3 large yellow onions, thinly sliced
- •1 tbsp fresh rosemary leaves, chopped
- •1 tsp flaky sea salt (like Maldon) for finishing
Instructions
- 1
In a large bowl, whisk together the flour, yeast, fine sea 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, or until doubled in size and bubbly.
- 4
While the dough rises, heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt, cooking slowly for 25-30 minutes, stirring occasionally, until deeply golden brown and sweet. Remove from heat and let cool.
- 5
Pour 3 tablespoons of olive oil into a 9x13-inch metal baking pan, making sure the bottom and sides are well coated.
- 6
Transfer the risen dough into the prepared pan. Gently stretch it out toward the corners using oiled fingers, without deflating the bubbles too much.
- 7
Cover the pan and let the dough rise a second time for 45 minutes, until puffy and spread to fill the pan.
- 8
Preheat your oven to 425°F (220°C).
- 9
Drizzle the remaining olive oil over the top of the dough. Scatter the cooled caramelized onions and chopped rosemary evenly across the surface.
- 10
Use your fingers to press deep dimples all the way down into the dough, creating pools of oil and onions. Sprinkle generously with flaky sea salt.
- 11
Bake for 30 to 35 minutes, or until the bottom and top crust are deeply golden and crispy.
- 12
Transfer the focaccia to a wire rack to cool for at least 15 minutes before slicing.
💡 Chef tips
- For even better flavor and bubbles, let the dough undergo its first rise in the refrigerator for 12 to 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.
- Make sure your onions are fully cooled before placing them on the dough, so they don't shock the yeast.
✅ How it should turn out
The finished focaccia has a crispy, golden-brown bottom crust and a wonderfully airy, pillowy interior, topped with rich, sweet caramelized onions and fragrant rosemary.