Caramelized Onion Focaccia Recipe

Introduction

This Caramelized Onion Focaccia is a deliciously soft and flavorful bread, topped with sweet caramelized onions and fragrant thyme. Perfect for snacking or serving alongside your favorite meals, it combines a tender crumb with a golden, aromatic crust.

Ingredients

• 2 tbsp olive oil
• 1 tbsp salted butter
• 4 cups diced yellow onions
• 1/4 cup water
• 2 tbsp fresh thyme (chopped)
• 2 1/2 cups all-purpose flour
• 1 1/4 cup lukewarm water
• 1/4 cup parmesan cheese (finely shredded)
• 2 tbsp olive oil
• 1 tbsp granulated sugar
• 2 tsp instant yeast
• 3/4 tsp salt
• 1-2 tbsp fresh thyme
• 1/4 cup olive oil
• 3 whole garlic cloves (crushed)

Instructions

1. Step 1: Melt the butter and olive oil in a large skillet over medium heat, then stir in the onions. Add the water and cover until the onions have softened, about 5 minutes. Remove the cover and reduce the heat to medium-low. Stir the onions frequently for about 1 hour, or until they are deeply caramelized. When ready, scrape them into a bowl and stir in the fresh thyme.
2. Step 2: In a large bowl, combine the flour, lukewarm water, parmesan cheese, olive oil, sugar, yeast, and salt. Use a wooden spoon to mix everything together until completely combined.
3. Step 3: Lightly oil your hands and a separate large bowl. Place the dough into the bowl and cover the top with plastic wrap. Set it in a warm place to rise until doubled in size, about 1 hour.
4. Step 4: Meanwhile, make the garlic oil. Heat the olive oil in a skillet, then stir in the crushed garlic cloves. Cook for 5 minutes until the garlic is fragrant and starting to brown. Remove the garlic and discard. Set the oil aside to cool before using.
5. Step 5: Preheat the oven to 425°F (220°C). Pour half of the garlic oil into an unlined metal 9×9 inch baking pan and set it aside.
6. Step 6: Once the dough has doubled, lightly oil your hands. Grab the top section of the dough and stretch it upwards, then fold it toward the center onto itself. Repeat with the other three sides, pulling and stretching the dough up and over itself. Transfer the dough seam side down into the oiled baking pan. Cover the top with plastic wrap and set it in a warm place to rise for another hour until doubled in size.
7. Step 7: After the second rise, the focaccia should be jiggly with large bubbles and nearly fill the pan.
8. Step 8: Pour the rest of the garlic oil over the dough. Using your fingers, press straight down to create deep dimples. Sprinkle with fresh thyme, then bake immediately for 12–18 minutes until golden brown. The internal temperature should reach at least 190°F (88°C).
9. Step 9: Remove from the oven and spoon the caramelized onions on top. Let the pan cool on a wire rack. Once cool, sprinkle with flaky sea salt and extra fresh thyme if desired. Cut into servings and enjoy!

Tips & Variations

• For best results, weigh your flour or spoon it lightly into your measuring cup before leveling to avoid dense dough.
• You can substitute fresh thyme with rosemary for a different herb flavor.
• Add chopped olives or sun-dried tomatoes on top before baking for extra savory notes.
• Use a pizza stone if you want a crisper bottom crust.

Storage

Focaccia is best served the day it’s made. Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly in plastic wrap, then foil, and freeze for about a month. Reheat in the oven or microwave until warmed through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof active dry yeast in warm water with sugar for about 5–10 minutes before adding it to the dough mixture.

How do I know when the focaccia is fully baked?

The top should be golden brown, the dough should jiggle slightly with large bubbles, and ideally the internal temperature will be at least 190°F (88°C) when checked with a food thermometer.

Caramelized Onion Focaccia Recipe

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★★★★★

4.8 from 65 reviews

This Caramelized Onion Focaccia is a savory Italian flatbread featuring deeply caramelized yellow onions, fresh thyme, and a perfect blend of olive oil and parmesan cheese. Soft, fluffy, and golden with a beautifully dimpled crust, it delivers sweet, aromatic onion flavor balanced with herbaceous notes. Ideal as an appetizer, side, or snack, it’s baked to a golden perfection in a 9×9 pan and topped with garlic-infused oil for added depth.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 9 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Caramelized Onions

• 2 tbsp olive oil
• 1 tbsp salted butter
• 4 cups diced yellow onions
• 1/4 cup water
• 2 tbsp fresh thyme, chopped

Dough

• 2 1/2 cups all purpose flour
• 1 1/4 cup lukewarm water
• 1/4 cup parmesan cheese, finely shredded
• 2 tbsp olive oil
• 1 tbsp granulated sugar
• 2 tsp instant yeast
• 3/4 tsp salt
• 1–2 tbsp fresh thyme

Garlic Oil

• 1/4 cup olive oil
• 3 whole garlic cloves, crushed

Instructions

1. Caramelize the Onions: Melt butter and olive oil in a large skillet over medium heat. Add the diced onions and water, cover, and cook until softened, about 5 minutes. Remove lid and reduce heat to medium-low, stirring frequently to prevent burning. Cook about 1 hour until onions are deeply golden and caramelized. Transfer to a bowl and stir in chopped fresh thyme.
2. Prepare the Dough: In a large bowl, combine flour, lukewarm water, parmesan cheese, olive oil, sugar, instant yeast, and salt. Mix thoroughly with a wooden spoon until fully combined.
3. First Proofing: Lightly oil your hands and a large bowl. Place the dough in the bowl, cover with plastic wrap, and set in a warm place to rise until doubled in size, about 1 hour.
4. Make Garlic Oil: Heat olive oil in a skillet, add crushed garlic cloves, and cook for about 5 minutes until fragrant and starting to brown. Remove and discard garlic cloves. Let the garlic-infused oil cool.
5. Prepare Pan and Preheat Oven: Preheat oven to 425°F (220°C). Pour half of the garlic oil into an unlined 9×9-inch metal baking pan and set aside.
6. Shape the Dough: Once the dough has doubled, lightly oil your hands. Stretch the top sections of the dough upward and fold each side toward the center, repeating with all four sides. Transfer the dough seam-side down into the oiled baking pan. Cover with plastic wrap and let rise again in a warm place until doubled, about 1 hour.
7. Check Dough Rise: After the second rise, the dough should be jiggly with large bubbles and nearly fill the pan.
8. Add Garlic Oil and Dimples: Pour the remaining garlic oil over the dough. Using your fingers, press straight down to create deep dimples. Sprinkle fresh thyme over the surface. Bake immediately in the preheated oven for 12-18 minutes until golden brown and reaching an internal temperature of at least 190°F (88°C).
9. Finish With Caramelized Onions: Remove focaccia from the oven and spoon the caramelized onions evenly over the top. Allow to cool in the pan on a wire rack. Once cool, sprinkle with flaky sea salt and additional fresh thyme if desired. Slice and serve.
10. Storage: Best eaten the day it’s made. Store leftovers in an airtight container in the refrigerator or wrap tightly in plastic wrap and foil to freeze up to one month. Reheat in the microwave or oven until warmed through before serving.

Notes

• Use a metal 9×9 inch baking pan for best results and proper baking.
• To measure flour accurately, spoon flour into measuring cup and level off with a knife (rather than scooping directly).
• Ensure onions are deeply caramelized for optimum flavor—this takes about 1 hour with frequent stirring to prevent burning.
• Garlic cloves are removed after infusing oil to avoid overpowering sharpness.
• Fresh thyme can be adjusted to taste and used both in the dough and as a topping.
• Check internal temperature to ensure focaccia is fully baked.

Keywords: caramelized onion focaccia, Italian bread, garlic oil focaccia, homemade focaccia, thyme focaccia, savory bread