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Caramelized Onion and Fresh Thyme Focaccia Recipe

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3.9 from 82 reviews

  • Author: Maggie
  • Total Time: 3 hours 45 minutes
  • Yield: 12 servings

Description

This Caramelized Onion Focaccia recipe combines sweet, deeply caramelized onions with herb-infused olive oil and a tender, airy bread base. With a perfect golden crust and soft interior, the focaccia is topped with fragrant fresh thyme and Parmesan cheese, delivering a savory and slightly sweet flavor that is ideal for serving as an appetizer, snack, or accompaniment to meals. The dough undergoes two rises for maximum fluffiness, and the garlic-infused olive oil adds extra richness and aroma.

Ingredients

For the Caramelized Onions

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

For the Dough

  • 2 1/2 cups all purpose flour (see notes for measuring)
  • 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

For the Garlic Oil and Topping

  • 1/4 cup olive oil
  • 3 whole garlic cloves, crushed
  • 1-2 tbsp fresh thyme
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Caramelize the Onions: Melt the butter and 2 tbsp olive oil in a large skillet over medium heat. Add the diced onions and pour in 1/4 cup water, then cover the skillet. Let the onions soften for about 5 minutes. Remove the lid, lower the heat to medium-low, and stir the onions frequently for about 1 hour until deeply caramelized and golden. Transfer the caramelized onions to a bowl and stir in 2 tbsp chopped fresh thyme.
  2. Prepare the Dough: In a large bowl, combine the all-purpose flour, lukewarm water, parmesan cheese, 2 tbsp olive oil, sugar, instant yeast, and salt. Use a wooden spoon to mix thoroughly until a combined dough forms.
  3. First Rise: Lightly oil your hands and a separate large bowl. Place the dough in the bowl, cover it tightly with plastic wrap, and set it in a warm place. Let it rise until doubled in size, about 1 hour.
  4. Make Garlic Oil: While the dough rises, heat 1/4 cup olive oil in a skillet over medium heat. Add crushed garlic cloves and cook for 5 minutes until fragrant and starting to brown. Remove garlic cloves and discard. Allow the infused oil to cool.
  5. Preheat Oven and Prepare Pan: Preheat the 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 and fold each quarter of the dough upwards and fold toward the center, repeating on all four sides to build dough structure. Transfer the dough seam-side down into the oiled pan. Cover with plastic wrap and allow a second rise in a warm place until doubled, about 1 hour.
  7. Check Second Rise: After the second rise, the dough should be jiggly, filled with large air bubbles, and nearly fill the pan.
  8. Add Garlic Oil and Create Dimples: Pour the remaining garlic oil over the dough’s surface. Press your fingers into the dough to create deep dimples evenly across the top. Sprinkle 1-2 tbsp fresh thyme on top.
  9. Bake the Focaccia: Place the pan in the preheated oven and bake for 12-18 minutes until the top is golden brown and the internal temperature reaches at least 190°F (88°C).
  10. Finish and Serve: Remove the focaccia from the oven and spoon the caramelized onions evenly on top. Cool the bread in the pan on a wire rack. Once cool, sprinkle with flaky sea salt and extra fresh thyme if desired. Cut into 12 servings and enjoy!
  11. Storage: Best served the day it’s made. Store leftovers in an airtight container in the fridge or tightly wrapped in plastic and foil to freeze for up to one month. Reheat thoroughly in the microwave or oven before serving.

Notes

  • For accurate measurement of flour, spoon it into the measuring cup and level off with a knife instead of scooping directly, to avoid packing.
  • The recipe uses instant yeast which does not require proofing.
  • The garlic oil adds rich flavor, but ensure the garlic is removed to avoid overpowering bitterness during baking.
  • You can substitute fresh thyme with rosemary or oregano, but fresh thyme complements the caramelized onions best.
  • For best texture, avoid using non-metal pans for baking focaccia as metal pans conduct heat better and help develop a crisp crust.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipeworthsaving.com/caramelized-onion-and-fresh-thyme-focaccia-recipe/