Description
Savory Cheesy Onion Focaccia Bread brings Italian bakery magic to home kitchens. Rustic golden dough studded with caramelized onions and melted cheese creates a perfect companion for soups and salads.
Ingredients
Scale
- 1 packet (2 ¼ tsps) active dry yeast
- 3 ½ cups (440 g) all-purpose flour
- 1 cup (100 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- 2 medium onions, thinly sliced
- 1 ¼ cups (300 ml) warm water (110F/43C)
- ¼ cup (60 ml) olive oil
- 1 tbsp olive oil
- 2 tbsps unsalted butter
- 1 tsp salt
- 1 tsp sugar
- 1 tsp sugar (optional, for caramelizing)
- 1 tsp dried thyme or rosemary
- Flaky sea salt, for garnish
Instructions
- Activate Yeast: Dissolve sugar and yeast in warm water, waiting until the mixture becomes frothy and indicates active fermentation.
- Create Dough Base: Blend flour and salt in a large mixing bowl, forming a central well. Pour yeast liquid and olive oil into the center, mixing until a cohesive, slightly tacky dough forms.
- Knead and Rest: Transfer dough to a lightly floured surface, kneading vigorously with the heel of your hand until achieving a smooth, elastic texture. Place in an oil-coated bowl, cover with a kitchen towel, and allow to rise in a warm, draft-free area until doubled in size.
- Shape and Prepare: Gently deflate the risen dough, stretching and pressing into a rustic rectangular shape on a prepared baking sheet. Distribute caramelized onions and shredded cheese evenly across the surface.
- Dimple and Season: Create characteristic focaccia wells by pressing fingertips deliberately into the dough. Drizzle generously with olive oil and sprinkle with coarse sea salt, allowing a final brief proofing.
- Bake to Perfection: Position in a preheated oven and bake until edges turn golden brown and cheese melts into a bubbling, appetizing crust. Remove, cool slightly, then slice and serve warm, showcasing the bread’s rich, savory profile.
Notes
- Yeast Activation Check: Ensure water temperature is between 100-110°F to activate yeast perfectly without killing it, creating a frothy, bubbly mixture.
- Dough Kneading Technique: Knead for 8-10 minutes until dough becomes smooth and elastic, developing gluten structure for perfect bread texture.
- Proofing Environment: Let dough rise in a warm, draft-free area around 80-85°F, covering with a damp cloth to maintain moisture and prevent drying.
- Cheese and Onion Distribution: Spread caramelized onions and cheese evenly, leaving small gaps to allow focaccia’s signature dimples and crispy edges to develop.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch, Snacks, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 15 mg