This caramelized onion focaccia is soft, fluffy and topped with a generous layer of sweet slow-cooked onions. The dough is extremely simple to make and requires no kneading, making it perfect for beginners.
Unlike my black pepper focaccia recipe, which has a spicy kick, this caramelised onion focaccia is richer, sweeter, and incredible comforting. The slow caramelization process transforms the onions into a soft, golden, sweet and luxurious topping. As the focaccia bakes, the onions fill the kitchen with a delicious aroma. Making the focaccia irresistible.
This Italian caramelised onion focaccia is perfect served as an appetizer, alongside Mediterranean charcuterie board, pane e pomodoro (bread and tomato), and my carpaccio di bresaola. It's also delicious to serve with vegetarian dish such as my Italian roasted red peppers salads, roasted carrots and asparagus, artichoke carpaccio, or my summer burrata caprese salad.
Jump to:
Ingredients to make the caramelized onion focaccia
- Flour: use bread flour with high percentage of protein as 13%(g). High-protein flour not only builds a stronger gluten network but also absorbs more water, giving the dough a perfect structure and making it more elastic and easier to handle. This is especially important when working with a wetter dough, as it helps maintain the airy, chewy texture that focaccia is known for.
- Water: to activate the yeast, use warm water. The ideal water temperature is 30°C (86°F).
- Honey: a touch of honey helps the focaccia to achieve a beautiful golden-brown colour as it bakes and helps the yeast to rise.
- Yeast: use active dry yeast. This type of yeast needs to be rehydrated beforehand to work properly. It is ideal for long and slow rise.
- Salt: not only adds flavour to the focaccia but also contributes a final crunchy texture when sprinkled on top before baking. Use fine salt for the dough, while for the topping I like to use Maldon salt for a crunchy texture.
- Oil: use extra virgin olive oil in the focaccia base and to grease the baking tray. It enhances the focaccia's flavour and creates a deliciously crisp, golden crust.
For the Caramelized Onion Topping
- Onions: use brown or yellow onions. They are great for caramelization as they become sweet, jammy, and nutty once sautéed. Discard the skin and use only the inside of the onion.
- Sugar: Muscovado sugar works best here. It adds a deeper caramel flavour and helps the onions develop a rich golden color compared to caster sugar.
- Vinegar: Use white vinegar to add a slight acidity that balances the sweetness of the caramelisation.
- Water: A small amount of water helps to sautéed slowly the onion, preventing them from burning.
- Herb: Use fresh sage leaves to caramelised the onion and to top the focaccia. Sage adds a warm, earthy, slightely peppery aroma. Alternatively, you can use fresh thyme or rosemary. Avoid dried herbs, as they don't provide the same depth of flavour.
See recipe card for quantities.
How to make caramelized onion focaccia
This caramelized onion focaccia recipe is made by using just one bowl, making ideal for beginner. You simply need to mix the ingredients, perform few stretch steps, and let the focaccia rest. These steps are essential to achieve a perfect onion focaccia
The stretching technique helps create a light, airy, and beautiful bubbly texture. While the resting time helps to develop strength and flavour in the dough.
When preparing the onions for the caramelisation, it's important to slice them thinly. This way they will cook evenly. For even slices use a mandoline, and use the 3rd balde setting for the right thickness.
Step 1: Combine the water, honey and yeast into a large bowl. Use a spoon to dissolve the ingredients. Set the mixture aside.
Step 2: Add the flour to the bowl and mix roughly with a spoon until the water is fully absorbed. Add the salt and olive oil, then mix until combined. Cover the dough and let it rest for one hour.
Step 3: After the first hour, the dough should be swollen and relax. Wet your hands with water to prevent sticking. Gently pull one side of the dough upward without tearing it. Fold it over the opposite side. Turn the bowl a quarter and repeat the stretch process for all five sides of the dough.
Step 4: Cover the focaccia base and let it rise for 30 minutes and repeat again the stretch technique. Transfer the dough to a larger container, and let it rise for 12 hours in the fridge.
Step 5: Remove the focaccia base from the fridge. Repeat the stretch technique and place the dough in the baking tray. Let rise for 2 hours in a warm spot.
Steps for the Caramelized Onion Topping
Step 1: Peel the onions and slice them thinly using a mandoline. Use the third blade setting.
Step 2: Add the olive oil, fresh sage and the sliced onions to a large frying pan. Place over low-medium heat and stir to coat.
Step 3: After about 15 minutes, the onions should be soften, reduced in volume, and translucent. Add the Muscovado sugar and give it a mix . Stir occasionally.
Step 4: After 5 minutes the caramelized onions will begin to turn brown. At this stage, add the whine vinegar and stir well. Once the vinegar smell has disappeared, after about 5 minutes, pour in the water. Stir and keep cooking for 10 minutes, until all the liquid is evaporated. The caramelized onions are ready when they're soft, deep golden, jammy, and they'll clump together.
Step 5: After 2 hours, spread the caramelized onions all over the focaccia. Wet your hands with water, and using your fingers, gently press down and shake the dough to create dimples, working from the bottom to the top. Drizzle with plenty of olive oil, and sprinkle with salt. Bake for 20 minutes until golden brown.
Best caramelized onion focaccia tips
- Slice the onions finely: Use a mandoline for even thin slices. The third balde setting gives you the right thickness.
- Use a kitchen scale: For the best results always measure the ingredients with a kitchen scale. This is my best cooking tips. If using measurement cups, never scoop the flour directly with the cup. Instead, use a spoon-level-method: fluff the flour, spoon it into the cup, then level it off.
- Wet your hands: since the dough can be quite sticky, the best way to handle it is to wet your hands with water. This prevents the dough from sticking to your hands while stretching it.
- Rising the focaccia: If your home doesn't have a warm spot for proofing, you can create a warm environment using your oven. Turn the oven on to 100°C (212°F) for one minute, then switch it off, leaving the oven light on. Use a digital thermometer to ensure the temperature stays between 23°C and 26°C (73.4°F to 79°F). Once the temperature is stable, place the focaccia inside. Check the temperature every now to maintain the right temperature.
- Cool on a wire rack: After baking, allow your caramelized onion focaccia to rest on a cooling rack. This helps maintain its crispy texture and prevents it from becoming soggy.
More focaccia toppings ideas
Caramelized onion pair beautiful with so many flavours, making this focaccia even more luxurious. Here are some toppings ideas:
- Cheese- Italian Gorgonzola cheese pairs perfectly with the caramelized onion. The creamy texture, and the spicy flavour of the gorgonzola balance perfectly the sweetness of the onion. Add a few spoonfuls on top of the focaccia before baking.
- Olives- Scatter a few spoons of green olives for a salty bite. Coat them in olive oil before pressing them into the focaccia to prevent them from burning. You can use Taggiascha olives, or Bella Cerignola olives.
- Tomatoes- I like to use sun-dried tomatoes. They add a subtle umami depth to the focaccia. Choose sun-dried tomatoes stored in olive oil, to keep them soft and prevent them from burning in the oven.
- Potatoes- Add few thin slices of boiled potatoes, on top of the focaccia. Make sure to add the caramelised onions on top of the potatoes. Drizzle with plenty of olive oil.
- Meat- Top the onion focaccia with small pieces of Italian sausage.
Appetizer dish to serve with
Serve this caramelised onion focaccia with these series of appetiser recipes
What to serve with onion focaccia
These are my favorite dishes to serve with this caramelised onion focaccia:
📖 Recipe
Caramelized onion focaccia
Equipment
- 1 Digital scale
- 1 Large bowl
- 1 Mixing spoon
- 1 digital thermometer
- 1 Vegetable Knife
- 1 Chopping board
- 1 Mandoline
- 1 Medium non-stick frying pan
- 1 baking tray 30x23 cm
Ingredients
Focaccia base
- 550 gr Bread flour 13% protein 19.4 oz
- 440 gr Water 15.52 oz
- 1 teaspoon Honey
- 5 gr Dry active yeast 0.17 oz
- 10 gr Fine salt 0.35 oz
- 12 gr Extra virgin olive oil 0.42 oz
- 6 tablespoon Extra virgin olive oil to coat the baking tray
Caramelized onion
- 550 gr Brown onion 19.4 oz
- 1 tablespoon Extra virgin olive oil
- Fine salt to taste
- 2 leaves Fresh sage leaves
- 3 tablespoon Muscovado sugar
- 2 teaspoon White vinegar
- 110 ml Water
To finish the focaccia
- 4 tablespoon Extra virgin olive oil
- 1 teaspoon Coarse salt or Maldon salt
- Fresh grounded black peppers to taste
- 4 Sage leaves
Instructions
Focaccia base
- Warm up the water until it reaches the temperature of 30°C (86°F).
- Add the water to a large mixing bowl, then add the honey and yeast. Use a spoon to dissolve the ingredients. Once fully dissolved, set the mixture aside.Add the flour to the bowl and mix roughly with a spoon until the water is fully absorbed. Add the salt and olive oil, then mix until combined for few seconds.
- Cover the dough with cling film and let it rest for one hour in a warm spot, ideally between 23°C and 26°C (73.4°F to 79°F). An oven with the light on should work well (read the tips on how to do this).
- After the first hour, the dough should be swollen. Now it's time to stretch it to incorporate air. Wet your hands with water to prevent sticking. Gently pull one side of the dough upward without tearing it, and fold it over the opposite side. Turn the bowl a quarter and repeat the stretch-and-fold process for all five sides of the dough. Tuck the final side of the dough over the opposite side to seal it.
- Cover the dough again and let it rise for 30 minutes at 23°C to 26°C (73.4°F to 79°F). After the rising time, repeat the stretch-and-fold technique.
- Transfer the dough to a larger container, as it will almost triple in volume. Cover it with cling film and let it rise for 12 hours in the fridge.
- Remove the dough from the fridge. The dough should the almost triple in volume. Set it aside. Wet your hands with water and very gently repeat the stretch and fold technique. Add 6 tablespoon of olive oil into the baking tray. The dough should be still swollen at this point. Gently grab the dough and place it in the baking tray. Cover with a clingfilm and let rise for 2 hours between 23°C to 26°C (73.4°F to 79°F).
Caramelized onion
- Remove the skin from the onions and discard it. Slice the onion thinly using a the third blade of a mandoline. Add the olive oil, fresh sage and the sliced onions to a large frying pan. Place over low-medium heat and stir to coat.
- After 15 minute, the onions are starting to soften, reduce in volume, and becoming translucent. Then add the Muscovado sugar and stir.
- After 5 minutes the caramelized onions will begin to develop colour. The sugars will start to dissolve and the onions will turn golden brown. At this stage, add the white vinegar and mix well.
- Once the vinegar smell has disappeared, after about 5 minutes, pour in the water. Stir and keep cooking for 10 minutes, until all the liquid is evaporated. The caramelized onions are ready when they're soft, deep golden, jammy, and they'll clump together.
- After 2 hours, the dough should have spread to cover most of the baking tray. Using your hands, gently stretch the edges of the dough to evenly cover the entire tray.
- Preheat the oven to 200°C (392°F), gas mark 7, using the conventional/fan setting. Once the oven reaches the desired temperature, it's time to create dimples in the focaccia.
- Spread the caramelized onions all over the focaccia, with a spoon. Wet your hands with water, and using your fingers, gently press down and shake the dough to create dimples, working from the bottom to the top. As you do this, you'll notice bubbles forming-be careful not to pop them. Drizzle with plenty olive oil and sprinkle with salt.
- Bake for 20 minutes until golden brown. Once ready, remove from the baking tray and let it cool on a grill rack before serving. Before serving add few sage leaves.
Leave a Comment