Description
A delightful Italian focaccia topped with sweet, caramelized onions and fresh thyme, perfect for any gathering.
Ingredients
Scale
- 2 tbsp olive oil
- 1 tbsp salted butter
- 4 cups diced yellow onions
- 1/4 cup water
- 2 tbsp fresh thyme (chopped)
- 2 1/2 cups all-purpose flour
- 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
- 1-2 tbsp fresh thyme
- 1/4 cup olive oil
- 3 whole garlic cloves (crushed)
Instructions
- Melt the butter and olive oil in a large skillet over medium heat, then stir in the onions.
- Add the water and cover until the onions have softened, about 5 minutes.
- Remove the cover and reduce the heat to medium-low.
- Stir the onions frequently for about 1 hour, or until the onions are deeply caramelized.
- Scrape them into a bowl and stir in the fresh thyme.
- Combine in a large bowl the flour, lukewarm water, parmesan cheese, olive oil, sugar, yeast, and salt.
- Mix everything together with a wooden spoon until completely combined.
- Lightly oil your hands and a separate large bowl.
- Place the dough into the oiled bowl and cover the top with plastic wrap.
- Set it in a warm place to rise until doubled in size, about 1 hour.
- Meanwhile, make the garlic oil.
- Heat the olive oil in a skillet, then stir in the garlic.
- Cook for 5 minutes until the garlic is fragrant and starting to brown.
- Remove the garlic and discard it.
- Set the oil aside to cool before using.
- Preheat the oven to 425°F (220°C).
- Pour half of the garlic oil into an unlined metal 9×9 baking pan and set it aside.
- Once the dough has doubled, lightly oil your hands.
- Grab the top section of the dough and stretch it upwards, then fold it toward the center onto itself.
- Repeat with the other 3 sides of the dough, pulling and stretching the dough up and over itself.
- Transfer the dough seam side down into the oiled baking pan.
- Cover the top of the pan with plastic wrap and set it in a warm place to rise again for 1 hour.
- After 1 hour, the focaccia should be jiggly and have large bubbles.
- Pour the rest of the garlic oil over the top of the dough, and using your fingers, press straight down into it to create deep dimples.
- Sprinkle with fresh thyme.
- Transfer the pan to the oven and bake immediately for 12-18 minutes.
- Know it’s ready when the top is golden brown and the internal temperature reaches at least 190°F (88°C).
- Once out of the oven, spoon the caramelized onions on top of the bread.
- Let the pan cool on a wire cooling rack.
- Once cool, sprinkle with flaky sea salt and extra fresh thyme if desired, cut into servings and enjoy!
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, wrap tightly in plastic wrap and foil, and freeze for about a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg