Caramelized onions are loved by everyone, even the onion haters! The deep, sweet taste is the perfect addition to basic focaccia.
We looooove onions here - but I bet even professed onion haters don't mind the smooth and mellow taste once you caramelize them. Stir them into fresh baked bread and there's no complaints!
Love them as much as we do? They also stir well into Caramelized Onion Sourdough Bread. Make extra so you dirty the pan once and can make lots of bready goodies. Fresh baked Basil Focaccia is also an option if you truly don't love onions. And use this as base for a Focaccia Sandwich!
Key Ingredients
Onions - White are mild and cook down nicely, but yellow or sweet will also do. Feel free to use a mix.
Flour - Even with grinding our own most of the time, I still keep some organic all-purpose flour on hand for something like this, where the whole grain just isn't my favourite taste.
Yeast - I do love to make sourdough (and our tummies love it!) but sometimes regular old yeast bread is just the ticket. It's a great skill to practice!
Olive Oil - Use your favourite regular olive oil that you love the taste of, because it will be all over the outside of the bread.
How to Make Caramelized Onion Focaccia Bread
***See recipe card below for precise measurements and instructions.***
Step 1: Slice onions and add to a skillet.
Step 2: Once golden and softened, stir in sugar and allow to cool.
Step 3: Add wet ingredients to a large bowl and mix, then add dry.
Step 4: Stir just until there aren't any dry spots, no more.
Step 5: Add cooled onions to the dough.
Step 6: Fold the onions in.
Step 7: Allow bread to rest on an oiled pan.
Step 8: While oven preheats, press out and dimple the dough, then add reserved onions on top before baking.
FAQs
You can bloom your yeast first in warm water before adding remaining ingredients. If you know your yeast is fresh, some people don't waste time on this step. But I'd always rather err on the side of caution so that I am not stirring dead yeast into ALL of the ingredients and wasting them. This way you can catch if the yeast is dead or if your water was too hot before doing anything else.
It's a great addition to an appetizer plate or as a side dish to your favourite pasta bowl. It also makes amazing pizza crust. If it's been around a couple days (never happens in our house!) you can also chop it up and toast it into croutons for your salad. This bread is super versatile. You can also use it as the base of Focaccia Sandwiches.
Photos by Megan Hampton
More Bread Recipes
Hey friends, don't forget to follow me over on Instagram, cause if you like me here, I post there a LOT! I'm also on YouTube with tutorials and Facebook for all sorts of things.
If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate
Onion Focaccia
Ingredients
- 2 medium onions in half moon slices
- 2 teaspoons granulated sugar
- 1 teaspoon active dry yeast
- 2 cups warm water
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons onion powder
- 3 - 5 tablespoons olive oil
Instructions
- Cook the onions on medium-low heat in oil until browned. When they reach a caramelized stage (caramel in color), sprinkle on the sugar and stir. Set aside to cool.
- Stir the yeast and water together, allowing the yeast to bloom for a few minutes. Meanwhile, mix the flour, salt, and onion powder in a large bowl.
- Mix the two together just until there are no dry spots left in the flour and it’s well combined; no need to mix it forever. Add in ¾ of the caramelized onions.
- Cover with a wet tea towel, and let sit for 2-10 hours. If you’re going for just 2 hours, make sure it’s in a warm place.
- Line a baking pan with parchment paper and pour 3 tablespoons of olive oil onto it.
- Gently dump the dough onto the pan, flip it to coat in oil, and then let it rest 20 minutes.
- Preheat the oven to 450°F while it rests.
- Oil your fingers from some excess oil on the pan, and press the dough out to fit the pan.
- Dimple the dough all over with your fingers, then spread the remaining caramelized onions on top and press them in.
- Bake for 20-25 minutes, rotating the pan halfway through to bake evenly.
- Serve immediately.
Notes
- Feel free to add Italian herbs on top of the dough with the remaining onions.
Leave a Reply