Caramelized Onion Focaccia Bread Machine
Elevate your bread game with this irresistible Caramelized Onion Focaccia made effortlessly in a bread machine! This recipe combines the rich sweetness of golden caramelized onions with the signature airy texture and crisp edges of focaccia bread. Using your bread machine to handle the dough ensures a foolproof, hands-free approach, while a topping of fresh rosemary, sea salt, and a drizzle of olive oil adds a gourmet finish. Perfect as a side dish, appetizer, or sandwich base, this focaccia is a crowd-pleaser that’s as versatile as it is delicious. With just 20 minutes of prep time, this easy recipe brings bakery-quality bread straight to your table.
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 0.25 cups Olive oil
- 1 tablespoon Honey
- 1 teaspoon Salt
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 large Yellow onion
- 2 tablespoons Butter
- 2 tablespoons Extra virgin olive oil (for topping)
- 1 tablespoon Fresh rosemary (optional)
- 1 teaspoon Sea salt
Instructions
In the pan of your bread machine, combine warm water, olive oil (1/4 cup), honey, and salt. Add the all-purpose flour, making sure it covers the liquid ingredients completely.
Make a small well in the flour and add the active dry yeast. Ensure the yeast does not come into direct contact with the liquid.
Set your bread machine to the Dough cycle and start. This cycle usually takes about 1.5 hours, but may vary depending on your machine.
While the dough is rising in the bread machine, prepare the caramelized onions. Peel and thinly slice the yellow onion.
Heat a skillet over medium heat and melt the butter. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized, about 15-20 minutes. Set aside to cool.
When the dough cycle is complete, preheat your oven to 400°F (200°C). Grease a 9x13 baking dish or sheet pan with olive oil.
Transfer the dough from the bread machine to the greased baking dish. Using your fingers, gently spread the dough to fit the pan, creating dimples in the surface.
Drizzle the extra virgin olive oil (2 tablespoons) evenly over the surface of the dough. Spread the caramelized onions on top, sprinkling with fresh rosemary (if using) and sea salt.
Allow the dough to rest for 15 minutes to rise slightly while the oven preheats.
Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed.
Remove the focaccia from the oven and let it cool slightly before serving. Cut into squares or rectangles and enjoy.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 4849 mg | 211% | |
| Total Carbohydrate | 309.3 g | 112% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 24.5 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
