Onion Focaccia Bread Recipe

Introduction

Onion focaccia bread is a flavorful twist on classic Italian focaccia, featuring caramelized onions and melted white cheddar cheese. This soft, aromatic bread makes a perfect appetizer or accompaniment to any meal.

Ingredients

• 1 cup warm water (110°F-115°F)
• 1 teaspoon active dry yeast
• 2 tablespoons granulated sugar
• ⅓ cup (71 g) olive oil
• 2 teaspoons garlic, minced
• 1 teaspoon kosher salt, divided
• 2 ½ cups (312.5 g) all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 large yellow onions, sliced
• 1 teaspoon granulated sugar
• 1 cup (113 g) white cheddar cheese, shredded

Instructions

1. Step 1: In a large bowl, combine the yeast, warm water, and 2 tablespoons granulated sugar. Stir and let the mixture rest for 5 minutes until it becomes frothy.
2. Step 2: In a small bowl, mix ⅓ cup olive oil, minced garlic, and half of the kosher salt (½ teaspoon). Pour half of this oil mixture into the yeast mixture and stir to combine.
3. Step 3: Gradually add the flour to the wet ingredients, stirring until a dough forms.
4. Step 4: Transfer the dough to a greased bowl, cover with a towel, and let it rest for 1 hour or until it doubles in size.
5. Step 5: While the dough is rising, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the sliced onions and 1 teaspoon granulated sugar. Cook, stirring occasionally, until the onions are soft and caramelized, about 20 minutes. Remove from heat.
6. Step 6: Preheat the oven to 450°F (232°C).
7. Step 7: Pour the reserved half of the olive oil and garlic mixture into the bottom of a 9×11-inch baking dish. Use a pastry brush or your fingers to spread the oil evenly.
8. Step 8: Add the risen dough to the baking dish and press it gently to spread it to the edges. Use your fingers to create dimples all over the surface of the dough.
9. Step 9: Sprinkle the remaining ½ teaspoon kosher salt evenly over the dough, followed by the shredded white cheddar cheese and caramelized onions.
10. Step 10: Bake the focaccia for 18-20 minutes, or until golden brown and the cheese has melted. Serve warm.

Tips & Variations

• For a richer flavor, use a blend of white and yellow cheddar cheese or add fresh herbs like rosemary or thyme to the dough before baking.
• If you prefer a thinner focaccia, gently press the dough thinner in the baking dish before adding toppings.
• Try adding a sprinkle of crushed red pepper flakes to the caramelized onions for a slight kick.

Storage

Store leftover onion focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat in the oven at 350°F for 10-15 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but reduce the proofing step because instant yeast works faster. Simply mix it directly with the flour and liquids.

Can I make the dough ahead of time?

Absolutely. You can prepare the dough and refrigerate it for up to 24 hours. Allow it to come to room temperature and rise fully before baking.

Onion Focaccia Bread Recipe

Print Recipe

★★★★★

4.4 from 146 reviews

This Onion Focaccia Bread recipe features a soft, fluffy homemade bread dough topped with sweet caramelized onions, melted white cheddar cheese, and infused with garlic and olive oil. Perfect as a savory side or a standalone snack, this Italian-style focaccia is baked to golden perfection with a crispy exterior and tender crumb inside.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup warm water (110°F-115°F)
• 1 teaspoon active dry yeast
• 2 tablespoons granulated sugar
• ⅓ cup (71 g) olive oil
• 2 teaspoons minced garlic
• 1 teaspoon kosher salt (divided)
• 2 ½ cups (312.5 g) all-purpose flour

Topping Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 large yellow onions, sliced
• 1 teaspoon granulated sugar
• 1 cup (113 g) white cheddar cheese, shredded

Instructions

1. Activate Yeast: In a large bowl, combine the active dry yeast with warm water (110°F-115°F) and granulated sugar. Stir gently and let the mixture rest for 5 minutes until it becomes frothy, indicating the yeast is active.
2. Prepare Oil Mixture: In a small bowl, mix together ⅓ cup olive oil, minced garlic, and half (½ teaspoon) of the kosher salt. This mixture will flavor both the dough and the baking dish.
3. Combine Ingredients: Pour half of the oil mixture into the yeast mixture. Then gradually add all-purpose flour and stir until a dough begins to form.
4. First Rise: Transfer the dough to a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
5. Caramelize Onions: While the dough rises, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Add sliced onions and 1 teaspoon sugar, cooking and stirring frequently for about 20 minutes until onions are soft and caramelized.
6. Preheat Oven: Preheat your oven to 450°F (232°C) while preparing the dough for baking.
7. Prepare Baking Dish: Pour the reserved oil mixture (the remaining half) into the bottom of a 9×11-inch baking dish. Use a pastry brush to evenly coat the bottom of the dish with the oil.
8. Shape Dough: Transfer the risen dough to the baking dish and stretch or press it to fit evenly to the edges. Use your fingers to create characteristic focaccia dimples all over the surface of the dough.
9. Add Toppings: Sprinkle the remaining ½ teaspoon kosher salt, shredded white cheddar cheese, and caramelized onions evenly over the top of the dough.
10. Bake: Place the baking dish in the preheated oven and bake the focaccia for 18-20 minutes, or until the top is golden brown and the cheese has melted.
11. Serve: Remove the focaccia from the oven and allow it to cool slightly before serving warm.

Notes

• Make sure the water temperature for activating yeast is between 110°F and 115°F to avoid killing the yeast.
• Creating dimples in the dough helps create focaccia’s signature texture and allows the toppings to settle in.
• Caramelizing onions requires patience to develop their natural sweetness and soft texture.
• You can customize toppings by adding herbs like rosemary or thyme for extra flavor.
• Store leftover focaccia in an airtight container; it can be reheated to regain some freshness.

Keywords: onion focaccia, focaccia bread, homemade bread, caramelized onions, garlic bread, Italian bread