Onion Focaccia Bread is bread that is topped and baked with caramelized onions and white cheddar cheese for a delicious appetizer. I also have a more traditional focaccia bread you can check out as well!
Onion Focaccia Bread
Focaccia Bread comes from the Roman words, ‘panis focacious’, meaning fireplace bread or center bread. But, you don’t have to make this bread over a fireplace or even in the center of a room! It’s a flavorful yeast bread made in the oven and topped with sauteed onions and cheese. It was also the perfect crust for my Jalapeno Honey Bread!
Onion Focaccia Bread Ingredients
Warm Water: To activate the yeast, the temperature of the water should be between 105-115°F. If the water is too warm (over 120°F), it will kill the yeast.
Active Dry Yeast: Active dry yeast needs to be proofed (or dissolved) in warm water before being added to the rest of the ingredients. This activates the yeast.
Olive Oil: Extra-virgin olive oil is best (it is least processed), but you can use regular olive oil in this recipe as well.
Yellow Onions: I chose to use yellow onions for the topping. They are perfect for caramelizing since they contain sugar, so when cooked, they turn out nice and sweet. You could also get away with using white onions.
How to Make the Bread Dough
To make Onion Focaccia Bread, start by preparing the dough. In a large bowl, combine the yeast, water, and sugar. Stir this together and let it rest for five minutes. While that is resting, in a small bowl, combine the olive oil, garlic, and half the kosher salt.
Pour half of this oil mixture into the yeast mixture, setting the other half of the oil mixture aside for later. Stir in the flour and put the dough into a greased bowl. Cover the dough with a tea towel for about an hour, or until the dough has doubled in size.
Caramelized Onions Topping
While the bread is rising, prepare the topping. To caramelize the onions, heat the oil and butter in a large skillet over medium heat. When hot, add the onions and sugar. Cook over medium heat for about 20 minutes, stirring often. When the onions stick to the sides of the skillet, scrape them up to continue cooking until soft.
How to Store Onion Focaccia Bread
Although this bread is best eaten on the same day it is made, don’t let any leftovers go to waste. Wrap the bread in plastic wrap or aluminum foil and store it at room temperature for up to 1-2 days. I recommend saving a couple of pieces to use in place of your sandwich bread to add a little more flavor!
Onion Focaccia 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
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 large yellow onions, sliced
- 1 teaspoon granulated sugar
- 1 cup (113 g) white cheddar cheese, shredded
- In a large bowl, combine yeast, water, and sugar. Stir and let it rest for 5 minutes.
- In a small bowl, combine olive oil, garlic, and half the salt.
- Pour half the oil mixture into the yeast mixture. Set the remaining oil mixture aside.
- Add flour to the oil and yeast mixture and stir to combine.
- Add dough to a greased bowl and cover with a tea towel. Let it rest for 1 hour or until the dough has doubled in size. While the bread is rising, prepare the caramelized onion topping.
- In a large skillet over medium heat, add the oil and butter. When hot, add the onions and sugar. Cook until the onions are softened (about 20 minutes).
- Preheat the oven to 450°F.
- Pour the reserved oil mixture into the bottom of a 9×11-inch baking dish. Use a pastry brush to coat the dish.
- Add the risen dough to the baking dish and work the dough to the edges. Use your fingers to create dimples in the dough.
- Top with the other half of salt, shredded cheese, and caramelized onions.
- Bake for 18-20 minutes, or until golden brown and the cheese has melted. Serve warm.
Did you make this recipe?
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