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
Scale
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.