Description
This Cheesy Onion Focaccia Bread features a soft, flavorful dough infused with garlic and olive oil, topped with sweet caramelized onions and melted white cheddar cheese. The bread is baked to golden perfection, making it a deliciously savory treat perfect for sharing or enjoying alongside your favorite meal.
Ingredients
Bread
- 1 cup warm water, 110°F-115°F
- 1 teaspoon active dry yeast
- 2 tablespoons granulated sugar
- ⅓ cup (71 g) olive oil
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt, divided
- 2 ½ cups (312.5 g) all-purpose flour
Topping
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 large yellow onions, sliced
- 1 teaspoon granulated sugar
- 1 cup (113 g) white cheddar cheese, shredded
Instructions
- Activate the yeast: In a large bowl, combine the yeast, warm water, and granulated sugar. Stir gently, then let the mixture rest for 5 minutes until it becomes frothy, indicating that the yeast is active.
- Prepare the oil mixture for the dough: In a small bowl, mix the olive oil, minced garlic, and half of the kosher salt. This mixture will infuse the dough with a subtle garlic flavor.
- Combine dough ingredients: Pour half of the oil mixture into the yeast mixture, then gradually add the all-purpose flour. Stir everything together until a dough forms, then transfer it to a greased bowl.
- Proof the dough: Cover the bowl with a tea towel and let the dough rest in a warm place for about 1 hour, or until it has doubled in size.
- Caramelize the onions: While the dough is rising, heat olive oil and butter in a large skillet over medium heat. Add the sliced onions and granulated sugar, cooking gently until the onions are softened and lightly caramelized, about 20 minutes. Stir occasionally to prevent burning.
- Preheat the oven: Set your oven to 450°F to ready it for baking the focaccia.
- Prepare the baking dish: Pour the reserved olive oil and garlic mixture into the bottom of a 9×11-inch baking dish. Use a pastry brush to evenly coat the dish with the oil, enhancing flavor and preventing sticking.
- Shape the dough: Transfer the risen dough into the prepared baking dish and gently press it out toward the edges. Use your fingers to create characteristic dimples in the dough’s surface to hold toppings and prevent puffing.
- Add toppings and salt: Sprinkle the remaining kosher salt evenly over the dough, then distribute the shredded white cheddar cheese and caramelized onions on top.
- Bake the focaccia: Place the baking dish in the preheated oven and bake for 18-20 minutes until the bread is golden brown and the cheese has melted completely.
- Serve warm: Once baked, remove the focaccia from the oven and serve warm to enjoy the melty cheese and caramelized onion flavors at their best.
Notes
- Ensure the water temperature is between 110°F-115°F to properly activate the yeast without killing it.
- Caramelizing onions slowly is key to developing rich sweetness—avoid high heat to prevent burning.
- For an extra crispy crust, you can bake the focaccia on a preheated baking stone.
- Leftover focaccia can be stored in an airtight container and reheated gently in the oven.
- This recipe can be adapted with different cheeses such as mozzarella or parmesan for varied flavors.
