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!
More Bread Recipes
Onion Focaccia Bread
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
Bread
- 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.
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).
Assembly
- 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.
Video
Did you make this recipe?
You can tag me at @iamhomesteader.
Wanted a recipe for an onion and garlic bread to go with pasta tonight but didn’t have time for all of the kneading. I always forget focaccia is even an option, but I found your recipe so I got to work.
It took me almost 40 min to carmelize the onions, but everything else came together as the directions stated. Baked for 20 min and it is only slightly golden on the bottom, but by husband gave it his seal of approval, so it’s a winner (and going into our family recipe book on the counter). Thank you!
I made this. I made a mistake by dumping the whole oil mixture into the yeast instead of half the mixture. I made another half mixture to coat my pan. The bread still came out fantastic! Lots of compliments. Thank you!
I have made this twice and it is so easy and absolutely delicious !
Great recipe – thank you from Brisbane Australia 😋
Very tasty and pretty easy! I never feel confident baking bread but this turned out super well. Can’t wait to take a batch to a party
This was amazing. Thank you for sharing!
Why All Purpose Flour? Can I make it with Bread Flour?
You can use bread flour if you want.
Can I freeze the leftover bread with the toppings on it?
Can I use yellow cheddar
Wow!! So quick and delish!
Hi, in step 4 of “assembly” it says to top with the other half of salt, cheese, and onions. At what point should I add the first half? Maybe I missed it, but I’m not seeing that step. Any advice would be appreciated, thanks!
Hi Randall-
It’s the “other half of salt”. The first half of the salt is used in step #2 in the bread.
Thank you!!
Hi, can you make ahead and just heat focaccia at the moment of serving? Thank you, looks delicious!
This was the bomb! I didn’t have white cheddar so I used shredded Parmesan – sooooo good! Instructions were perfect.
Can I make this in a cast iron skillet? Would that change the cooking time?
110% the best ever
Super easy to follow and delicious
Your recipes are amazing. I’m going to try some. Have you thought about doing a cook book if don’t already have one.
It will be coming out soon! 🙂