Caramelized Onion Focaccia: Golden, Cheesy, and Irresistibly Soft
There’s something almost magical about homemade focaccia — that golden crust, the pillow-soft interior, and the aroma of olive oil wafting through the kitchen. But add caramelized onions and sharp cheddar, and suddenly it’s not just bread — it’s comfort in its most delicious form. This caramelized onion focaccia is everything you want in a homemade bake: savory, slightly sweet, cheesy, and perfectly chewy. It’s the kind of bread that can stand alone as a snack or elevate any meal as a showstopping side.
Focaccia is often seen as intimidating, but this version is delightfully approachable. The dough is simple — flour, yeast, salt, olive oil, and warm water — and doesn’t require fancy shaping or kneading skills. What makes it truly special is the topping: slowly caramelized onions that turn soft and jammy, mingling with melted sharp white cheddar for that perfect salty-sweet bite. The result is a bread that’s golden on the outside, fluffy inside, and full of deep, rich flavor.
This recipe takes inspiration from both classic Italian focaccia and the flavor profile of French onion soup — savory, nutty, and irresistibly aromatic. The cheddar gives it a rustic edge, while olive oil keeps everything tender and beautifully moist. Serve it warm with soup, use it as a sandwich base, or tear off chunks and dip them in balsamic or honey for an elevated snack.
If you’re curious about mastering homemade focaccia, Bon Appétit’s guide to making perfect focaccia is a great reference. You can also check out King Arthur Baking’s tips for focaccia success. But if you want a tried-and-true version that’s packed with flavor and always impresses — this caramelized onion focaccia is it.
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Caramelized Onion Focaccia with Sharp Cheddar and Olive Oil
Description
This caramelized onion focaccia is a golden, olive-oil-rich bread topped with sweet caramelized onions and sharp cheddar cheese. Soft, airy, and deeply flavorful, it’s perfect for sharing — or keeping all to yourself.
Ingredients
For the focaccia dough:
- 500 g (just under 4 cups) bread flour (or all-purpose)
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast
- 35 g (3 tablespoons) olive oil
- 435–450 g (about 1¾–2 cups) warm water
For the topping:
- 3 tablespoons olive oil, divided
- 1½ cups shredded sharp white cheddar
- 2 small onions, thinly sliced
Instructions
- Make the dough.
In a large bowl, combine flour, salt, and instant yeast. Add the olive oil and warm water gradually while mixing with a wooden spoon until a sticky dough forms. The dough should feel soft and slightly wet but cohesive. - Knead and rest.
Knead the dough for about 5 minutes, or simply fold it over itself several times in the bowl. Drizzle with a little olive oil to prevent sticking, cover with plastic wrap or a damp towel, and let it rise at room temperature for 1–2 hours, until doubled in size and bubbly. - Caramelize the onions.
While the dough rises, heat 1 tablespoon olive oil in a skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20–25 minutes until golden and sweet. If they begin to brown too quickly, add a splash of water to deglaze. Set aside to cool. - Shape the focaccia.
Generously oil a 9×13-inch baking pan with 1 tablespoon olive oil. Transfer the risen dough into the pan and gently stretch it to fit, dimpling with your fingertips. Drizzle another tablespoon of olive oil over the top. Cover and let rise for another 30–40 minutes until puffy. - Add toppings.
Preheat your oven to 425°F (220°C). Once the dough is ready, scatter the caramelized onions evenly over the surface, then sprinkle on the shredded cheddar cheese. Add a light drizzle of olive oil on top for that signature glossy finish. - Bake.
Bake for 25–30 minutes, or until the focaccia is golden brown, crisp on the edges, and the cheese is melted and bubbling. Let it cool slightly before slicing and serving.
Notes
If you prefer extra flavor in your dough, you can add herbs like rosemary or thyme during the first mix. The key to great focaccia texture is a well-hydrated dough and enough resting time to build air bubbles. Avoid over-flouring — it should stay slightly sticky. To reheat leftovers, warm slices in the oven at 350°F for 5 minutes to revive the crust’s crispness.
Advanced Techniques
Achieving Perfect Air Pockets
The hallmark of great focaccia is those signature air bubbles. To achieve them, make sure your dough is very hydrated and avoid overworking it. Allowing it to ferment slowly gives the yeast time to develop both flavor and structure.
Slow-Caramelizing Onions for Deep Flavor
Caramelizing onions is an act of patience — rush it, and you’ll end up with sautéed onions instead. Cook them low and slow until they’re golden, soft, and jammy. A pinch of sugar can help speed up browning if needed, but the natural sweetness is best coaxed out gently.
Balancing Cheese and Onion
Sharp cheddar brings bold flavor, while the onions add mellow sweetness. Layering them together before baking ensures the cheese melts into the onions, creating a gooey, golden layer that perfectly complements the bread.
Olive Oil for Texture and Flavor
Use high-quality olive oil if you can — it’s the heart of focaccia. Brushing oil over the top before baking helps create a crisp crust and a beautiful golden sheen. You can even infuse it with garlic or herbs for extra aroma.
Enhancing with Finishing Touches
After baking, a sprinkle of flaky salt or chopped chives adds a final pop of flavor and visual appeal. I love brushing the hot focaccia with a touch more olive oil to make it glisten — it also keeps the crust tender as it cools.
Storage, Shelf Life, and Maintenance Tips
Storing at Room Temperature
Wrap cooled focaccia tightly in foil or plastic wrap and store at room temperature for up to 2 days. Keep it in a cool, dry place — not the refrigerator, which tends to dry bread out.
Freezing for Longer Storage
This caramelized onion focaccia freezes beautifully. Slice it, wrap tightly, and freeze for up to 3 months. To reheat, bake frozen slices directly at 350°F for 10 minutes.
Reviving Leftovers
To refresh leftover focaccia, warm it in the oven for a few minutes until crisp and fragrant. Avoid microwaving, which softens the crust.
Storing Caramelized Onions Separately
If you plan to bake in batches, you can make and store the caramelized onions in advance. They keep well in the fridge for up to a week and can be added to other dishes like pasta or sandwiches.
Maintaining Texture After Freezing
Once thawed, brush the focaccia lightly with olive oil before reheating — it restores moisture and helps revive that signature crisp-chewy balance.
Dietary Adaptations and Substitutions
Making It Vegan
This recipe can easily be made vegan by omitting the cheese or using your favorite dairy-free alternative. The onions and olive oil alone add plenty of flavor.
Gluten-Free Version
Use a 1:1 gluten-free bread flour blend and increase the hydration slightly (add 1–2 tablespoons more water). Gluten-free focaccia may not rise as dramatically, but it will still taste amazing.
Dairy-Free Adaptation
Skip the cheddar or use a vegan mozzarella-style cheese. You can also sprinkle nutritional yeast for a cheesy note without dairy.
Herb and Garlic Upgrade
Add minced garlic or chopped rosemary into the dough or drizzle infused oil on top before baking for a fragrant, herby variation.
Sweet-Savory Twist
For a gourmet touch, add a drizzle of balsamic glaze over the baked focaccia. The tangy sweetness complements the caramelized onions beautifully.
FAQs About Caramelized Onion Focaccia
Why Is My Focaccia Dense?
Dense focaccia usually means the dough didn’t rise long enough or the yeast was old. Always check your yeast’s freshness and give the dough enough time to proof until visibly airy.
Can I Use Red Onions Instead of Yellow?
Absolutely! Red onions caramelize beautifully and give the focaccia a gorgeous hue and slightly milder sweetness.
Can I Make the Dough Overnight?
Yes — for even more flavor, refrigerate the dough overnight after the first mix. Let it come to room temperature and bubble up before baking.
What Cheese Works Best Besides Cheddar?
Fontina, Gruyère, or mozzarella are great choices. They melt smoothly and pair wonderfully with caramelized onions.
How Do I Get That Signature Dimpled Look?
Use your fingertips to press gently into the dough just before baking. The dimples hold olive oil and toppings, helping create that classic focaccia appearance.
Conclusion & Final Thoughts
This caramelized onion focaccia is the kind of bake that turns any meal into an occasion. The tender, olive oil–rich bread contrasts beautifully with the sweet, jammy onions and savory cheddar, creating layers of flavor in every bite. It’s simple enough for beginners but impressive enough to serve to guests — especially warm from the oven when the cheese is still bubbling.
What I love most about this recipe is its versatility. You can serve it as an appetizer, a side for soups and salads, or even as the base for a gourmet sandwich. It freezes well, reheats beautifully, and fills your kitchen with that unmistakable aroma of freshly baked bread and caramelized onions.
It’s a recipe that rewards patience — from the slow-cooked onions to the long, lazy rise of the dough — but the payoff is pure satisfaction. Every bite is golden, soft, and full of character.
So next time you’re craving something cozy and impressive, skip the bakery and make this caramelized onion focaccia at home. One whiff of that toasty, cheesy aroma, and you’ll know it’s worth every minute.