Name: Caramelized Onion Focaccia Bread
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Italian
Ingredients: 4 cups (500g) bread flour (or all-purpose); 2 teaspoons instant yeast; 2 teaspoons fine sea salt; 1¾ cups (420ml) warm water; ¼ cup (60ml) extra virgin olive oil (plus more for drizzling and pan); 3-4 large yellow onions, thinly sliced; 2 tablespoons butter or olive oil (for caramelizing); 1 teaspoon sugar (optional, to aid caramelization); 1-2 teaspoons fresh rosemary or thyme, chopped; Flaky sea salt for topping

This Caramelized Onion Focaccia features a soft, high-hydration dough baked to golden perfection, crowned with slow-cooked sweet onions that turn jammy and deeply flavorful. Drizzled generously with extra virgin olive oil and sprinkled with flaky salt and fresh herbs, it’s an irresistible homemade bread with rich, comforting tastes.

Why You’ll Love This recipe

You’ll fall head over heels for this Caramelized Onion Focaccia because it transforms simple pantry staples into something truly special—the slow-caramelized onions bring a natural sweetness that contrasts beautifully with the savory, chewy focaccia base. The dough is forgiving and no-knead friendly (or minimal knead), rising into light, airy pockets that soak up olive oil for that signature crisp-yet-tender crust.

Baking fills your home with an incredible aroma of sweet onions and herbs, making it feel gourmet without complexity. It’s perfect as an appetizer, side for soups and stews, sandwich base, or even standalone with cheese and wine. The contrast of textures—crispy edges, soft center, melt-in-your-mouth onions—keeps everyone coming back for more, and it’s naturally vegan too!

Yield: 8 serves

Caramelized Onion Focaccia Bread

Sweet caramelized onions top fluffy, olive oil-drenched Italian focaccia—irresistible homemade bread with golden crust and jammy flavor!

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 20 minutes

Ingredients

4 cups (500g) bread flour (or all-purpose)
2 teaspoons instant yeast
2 teaspoons fine sea salt
1¾ cups (420ml) warm water
¼ cup (60ml) extra virgin olive oil (plus more for drizzling and pan)
3-4 large yellow onions, thinly sliced
2 tablespoons butter or olive oil (for caramelizing)
1 teaspoon sugar (optional, to aid caramelization)
1-2 teaspoons fresh rosemary or thyme, chopped
Flaky sea salt for topping

Instructions

Start with onion magic! In a large skillet over medium-low heat, melt butter (or use oil), add sliced onions with a pinch of salt and sugar. Cook slowly 30-45 minutes, stirring occasionally, until deeply golden and jammy—patience pays off for that sweet depth!
Mix the dough base. In a large bowl, whisk flour, instant yeast, and salt. Make a well, pour in warm water and ¼ cup olive oil. Stir with a spoon or hands until shaggy and sticky—no need to knead yet!
Knead gently for fluff. Turn dough onto a lightly oiled surface and fold/knead 4-5 minutes until smoother and elastic. It stays quite wet—that's the secret to airy focaccia!
First rise to double. Place dough in an oiled bowl, cover with damp towel or plastic, and let rise in warm spot 1 hour or until doubled—watch it puff with excitement!
Prep the pan generously. Pour 2-3 tablespoons olive oil into a 9x13-inch rimmed baking sheet or pan—swirl to coat bottom and sides for crispy edges.
Stretch and rest. Gently transfer risen dough to pan, stretching to fit corners. Cover and rest 20-30 minutes while preheating oven to 425°F (220°C).
Dimple like a pro! Poke deep dimples all over dough with fingertips (so fun and therapeutic!). This creates those perfect oil pools.
Crown with caramelized onions. Scatter cooled caramelized onions evenly over top, pressing lightly in. Sprinkle chopped rosemary/thyme and generous flaky sea salt.
Drizzle and bake golden. Drizzle 2-3 more tablespoons olive oil over everything, letting it pool in dimples. Bake 25-30 minutes until deep golden and crisp—rotate pan halfway for even color.
Cool, slice, savor! Remove from oven, let cool in pan 5-10 minutes, then transfer to rack. Slice into squares and serve warm—dip in more oil or pair with cheese for pure joy!

Notes

Caramelize onions ahead (even a day) for easier prep. High hydration dough is sticky—use oiled hands/tools. If onions brown too fast, lower heat or add water splash. This focaccia shines fresh but reheats beautifully. Naturally vegan; adjust toppings as desired.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 559Total Fat 14gSaturated Fat 2gUnsaturated Fat 12gSodium 560mgCarbohydrates 94gFiber 3gSugar 1gProtein 16g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Caramelize onions low and slow (30-45 minutes) for deepest flavor—stir occasionally and add a splash of water if they stick.
Use a rimmed baking sheet or 9×13 pan generously oiled for easy release and crispy bottom.
Dimple the dough firmly to create wells for oil and onion bits.
For extra indulgence, add a sprinkle of grated parmesan or gruyere in the last 5 minutes of baking.
Let the focaccia cool slightly before slicing to hold shape, but serve warm for best taste.
Proof in a warm spot or overnight in fridge for enhanced flavor and texture.

Ingredients Notes

Bread flour: Preferred for higher protein, yielding a chewier, more structured crumb— all-purpose works but results in softer texture.
Instant yeast: Convenient and fast-acting; no proofing needed, mixes directly into dry ingredients.
Extra virgin olive oil: Crucial for authentic flavor and tender crumb—use a good one for drizzling too.
Yellow or sweet onions: Best for caramelizing; they turn sweet and jammy—avoid red if you want classic color.
Flaky sea salt: Like Maldon—for topping crunch and bursts of salinity that balance sweetness.
Fresh rosemary or thyme: Adds aromatic herbal lift; dried works in a pinch but fresh is brighter.

Variations and Substitutions

Add fresh thyme, rosemary, or sage to onions while caramelizing for herbal depth.
Mix in grated gruyere, parmesan, or fontina for cheesy French onion soup vibes.
Top with balsamic glaze drizzle post-bake for tangy sweetness.
For garlic lovers, add roasted garlic cloves or minced garlic to dough.
Make it heartier with sliced potatoes or mushrooms alongside onions.
Gluten-free: Use a 1:1 GF flour blend with xanthan gum (texture may be denser).
Vegan by default, but top with vegan cheese for dairy-free indulgence.
Swap half flour for whole wheat (add extra water) for nuttier flavor.

Storage Options

Store at room temperature in an airtight container or wrapped tightly for up to 2 days—reheat in a 350°F oven for 5-10 minutes to restore crispness. Freeze cut pieces wrapped in plastic and foil for up to 2 months , thaw and toast or warm in oven. Avoid refrigerating as it can make the bread stale faster.