Cheddar Onion Focaccia
Indulge in the irresistible flavors of this cheddar onion focaccia, a savory Italian-inspired bread that’s perfect as a side dish, appetizer, or snack. This recipe combines the fluffy, airy texture of freshly baked focaccia with the rich, tangy bite of sharp cheddar cheese and the sweet, caramelized goodness of golden onions. Topped with a drizzle of olive oil and an optional garnish of fragrant rosemary, this bread is as visually stunning as it is delicious. Whether you’re hosting a dinner party or simply craving a homemade treat, this easy-to-follow recipe—with just 20 minutes of prep time—delivers bakery-quality results. Serve it warm for ultimate melt-in-your-mouth satisfaction!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Granulated sugar
- 2 teaspoons Salt
- 1.5 cups Warm water
- 6 tablespoons Olive oil
- 2 medium-sized Yellow onion
- 1.5 cups Shredded sharp cheddar cheese
- 1 tablespoon Fresh rosemary (optional, for garnish)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Stir to mix the dry ingredients thoroughly.
Gradually add the warm water and 4 tablespoons of olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a sticky dough forms.
Transfer the dough onto a floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook to knead for 4-5 minutes on medium speed.
Form the dough into a ball, and place it in a lightly oiled bowl. Cover with a clean towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
While the dough is rising, prepare the onions. Slice the onions thinly and heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add the onions and a pinch of salt. Cook, stirring occasionally, for 20-25 minutes, or until the onions are golden and caramelized. Set aside to cool.
Once the dough has risen, lightly grease a 9x13-inch baking pan with olive oil. Punch down the dough to release the air and then press it into the prepared pan, spreading it evenly to the edges. Cover the pan with a clean towel and let the dough rest for 20-30 minutes.
Preheat your oven to 400°F (200°C).
Using your fingers, gently press dimples into the surface of the dough. Drizzle 1 tablespoon of olive oil over the top and spread it evenly. Sprinkle the caramelized onions and shredded cheddar cheese over the dough, ensuring they are evenly distributed. If using rosemary, scatter it on top as well.
Bake the focaccia in the preheated oven for 20-25 minutes, or until the bread is golden brown, the cheese is melted and bubbly, and the edges are slightly crisp.
Remove the focaccia from the oven and let it cool in the pan for 5-10 minutes. Transfer to a wire rack to cool slightly before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.9 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 103 mg | 2% | |
*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.
