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Focaccia with Caramelized Onions and Thyme Recipe

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3.8 from 6 reviews

This classic Northern Italian focaccia with caramelized onions and thyme is an easy, foolproof bread recipe perfect for beginner bakers. The dough requires a long, slow refrigerator rise for a tender texture, while the topping of sweet caramelized onions, fresh thyme, and flaky sea salt adds a rich, flavorful finish. Ideal as a side, snack, or sandwich base, this bread yields two delicious loaves packed with savory herb and onion goodness.

  • Total Time: 50 mins
  • Yield: 2 loaves

Ingredients

Dough

  • 4 cups bread flour (or all-purpose flour), about 515 gr
  • 2 tsp sea salt
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 tsp sugar (optional)
  • 2 cups lukewarm water (about 105° F)
  • 4 tbsp extra virgin olive oil, divided

Toppings

  • Flaky sea salt, for topping
  • 2 tsp fresh thyme leaves (or other fresh herbs)
  • Pinch red pepper flakes (optional)
  • 4 cups onions, thinly sliced
  • 2 tbsp extra-virgin olive oil, for caramelizing onions

Instructions

  1. Activate Yeast: Combine lukewarm water, yeast, and sugar in a 2-cup measuring cup. Set in a warm draft-free place until the yeast bubbles and foams, about 6-8 minutes.
  2. Make Dough: In a mixer bowl fitted with a dough hook, combine flour and sea salt. Add the activated yeast mixture on low speed and mix until dough forms. Knead on medium speed for 2 more minutes until smooth and soft; a slight stickiness is okay. Add flour sparingly if too wet.
  3. First Rise: Lightly oil the mixing bowl, place dough inside, and rub dough surface with olive oil. Cover tightly with plastic wrap and a towel, then refrigerate for 10-12 hours or overnight to relax the dough. Dough can rest up to 2-3 days refrigerated.
  4. Prepare Pans: Generously oil two 9-inch cake pans with 1 tablespoon olive oil each. Alternatively, use a 13×18-inch rimmed sheet pan for thinner focaccia or a 9×13-inch pan for thicker bread.
  5. Shape Dough: Remove dough from refrigerator and gently deflate by pulling from edges. Divide into two equal pieces. Roll each piece in oil and press into a disk shape inside each oiled pan. Let rest for 1-2 hours.
  6. Caramelize Onions: In a large skillet, cook sliced onions in 2 tablespoons olive oil over low heat with a pinch of salt, stirring occasionally, until golden brown and caramelized, about 15 minutes. Set aside to cool.
  7. Preheat Oven: Heat oven to 425°F (220°C).
  8. Dimple Dough and Season: Drizzle 1 tablespoon olive oil over each dough disk. Using fingertips, press down and stretch the dough to fill the pan, creating characteristic deep dimples. Sprinkle flaky sea salt evenly over the surface.
  9. Initial Bake: Bake focaccia on middle oven rack for 15 minutes.
  10. Add Toppings and Finish Bake: Evenly spread caramelized onions, sprinkle fresh thyme leaves, and optionally red pepper flakes over partially baked focaccia. Return to oven for an additional 10-15 minutes until golden and crisp. If bottom is undercooked, place pan on lowest rack for 5 more minutes, loosely cover top to prevent overbrowning.
  11. Cool and Serve: Remove focaccia from oven, transfer to cooling rack using spatulas, and rest at least 10 minutes. Cut into squares and serve warm or at room temperature.

Notes

  • Long refrigeration improves dough flavor and texture by relaxing gluten.
  • You can substitute fresh thyme with rosemary or sage based on preference.
  • Caramelized onions can be made ahead and stored refrigerated for up to 3 days.
  • Adjust baking time slightly depending on pan size to achieve desired thickness and crust.
  • This focaccia freezes well; wrap tightly and thaw before reheating.
  • Use room temperature water to avoid killing the yeast; around 105°F is ideal.
  • If you lack a stand mixer, knead dough by hand for 8-10 minutes until smooth.
  • Author: Daisy
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://dishiary.com/focaccia-with-caramelized-onions-and-thyme-recipe/