Caramelized Onion Focaccia Recipe

Caramelized onion focaccia 2

I can’t tell if I just really liked this focaccia, or if I was just going on a carb bender, but I will say that I could not stop eating it. The bread was pillow-y, the edges nice and crusty, and then you have a topping of gravy/sauce, parmesan cheese and caramelized onions. To be honest, even without the toppings, it would have tasted wonderful just sprinkled with sea salt and some dipping olive oil or vinaigrette. One of my favorite ways to eat bread when I use to work in restaurants was dipped in vinaigrette and then grated parmesan cheese. I was mindlessly baking, so I don’t have exact measurements, but these should be close enough because I tried to write this down as soon as I finished baking it…after I ate four, fresh…wonderful pieces in a row. Belly rub.

Caramelized onion focaccia 1

Ingredients for focaccia

Olive Oil (best to use keep handy and measure out per step)

2 ½ cups of all-purpose flour

½ TBS salt

1 TBS yeast

½ TBS sugar

1 cup of warm water


Now What?

Mix the yeast, sugar and water together and wait 10 minutes. It should be a bit frothy so that you know it’s working.

In a stand mixer, put the flour, almost 1/3 cup of olive oil and the yeast mixture in. Mix on a low speed. If it feels dry, add some more olive oil, little by little. When it is pretty much coming together (mine took 3-4 minutes), take it out and on a floured surface, knead it a couple of time and form into a ball. Oil the mixing bowl and put the dough back in it. Cover with a damp cloth and keep in a warm place. I usually put mine outside or in the oven.

After about 30-40 minutes, the dough should have increased in size. Punch it down a few times.

Oil a baking sheet heavily, I used maybe ¼ cup of olive oil.

Spread the dough out onto it. I spread mine out into a big, thin rectangle, and realized it was too thin so I folded it in half and sealed the sides. This left it about ½ inch tall. Flip the dough so that both sides get covered in olive oil. Use your fingers or a small rounded tip to create dips in the dough like a mattress. Set in a warm area so that it doubles in height.

Heat oven to 400 degrees. When the dough has increased in size, add your toppings and pop into the oven for 20 minutes.



For this version, I spread some homemade sauce/gravy onto it, grated parmesan cheese and caramelized onions. Another favorite is sea salt and rosemary.

Joyce Huang

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