Golden Onion Focaccia
Golden Onion Focaccia is the perfect marriage of soft, pillowy bread and deep, savory flavor. This Italian-inspired recipe starts with a beautifully airy dough, enriched by extra virgin olive oil and baked to golden perfection. Topped with caramelized yellow onions that lend a natural sweetness, fresh rosemary for an herby aroma, and a sprinkle of flaky sea salt for a satisfying crunch, this focaccia is irresistibly flavorful. Its signature dimples not only create pockets for the toppings to nestle into but also ensure every bite is infused with richness. Whether served as a standalone snack, alongside a bowl of soup, or as a shareable appetizer, this golden onion focaccia is a showstopper for bread lovers. Perfect for home bakers, this recipe is accessible yet offers gourmet results, making it a must-try for gatherings or cozy homemade meals.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water
- 7 grams Active dry yeast
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Salt
- 80 milliliters Olive oil
- 2 medium-sized Yellow onions
- 2 teaspoons Fresh rosemary
- 1 teaspoon Flaky sea salt
Instructions
In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Gradually mix in the yeast mixture and 60 milliliters of olive oil, stirring with a wooden spoon or using your hands until the dough comes together.
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for 1 hour, or until doubled in size.
Meanwhile, prepare the caramelized onions. Thinly slice the yellow onions. Heat 20 milliliters of olive oil in a skillet over medium heat, add the onions, and cook for 15-20 minutes, stirring often until golden brown. If needed, lower the heat to prevent burning.
Preheat the oven to 220°C (425°F). Lightly oil a 9x13-inch baking pan or a large rimmed baking sheet.
Once the dough has risen, punch it down and transfer it to the prepared pan. Stretch and press the dough evenly across the pan, creating dimples with your fingertips.
Spread the caramelized onions evenly over the surface of the dough. Scatter the fresh rosemary over the top and drizzle with a little extra olive oil.
Sprinkle the flaky sea salt over the focaccia for an extra pop of flavor.
Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and the edges have slightly crisped.
Allow to cool slightly before cutting into squares or wedges. Serve warm or at room temperature for the best results.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5724 mg | 249% | |
| Total Carbohydrate | 409.5 g | 149% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 14.7 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1003 mg | 21% | |
*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.
