French Onion Focaccia

This French onion focaccia has a super crispy crust with a soft, pillowy center and is topped with sweet caramelized onions and gruyere cheese! It's perfect to serve with homemade French onion soup!

Course Bread

Cuisine American, Italian

Prep Time 15

Cook Time 20

Rising Time 4

Total Time 4 35

Servings pieces

Calories 147kcal

Author Kyleigh Sage

Equipment

Ingredients

Focaccia Dough

2 ½ cups all purpose flour
1 ¼ cups water
2 teaspoons granulated sugar
2 teaspoons instant yeast
2 teaspoons kosher salt

Focaccia

½ cup caramelized onions
4 ounces gruyere cheese shredded
1 teaspoon fresh thyme optional
flaky sea salt

US Customary - Metric

Instructions

In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, water, sugar, instant yeast, and salt and mix on low until fully combined.
Knead on low for about 5 minutes until the dough is smooth and elastic.
Transfer the dough to an oiled bowl, cover tightly with plastic wrap and place in the fridge overnight (8-24 hours). The dough should roughly double in size.
Same day option: Instead of placing the dough in the fridge overnight, let rise at room temperature for 1-2 hours or until the dough has doubled in size. Then proceed with the remaining steps.
The next day, add 2 tablespoons of olive oil in the bottom of a 9x9 inch square pan. Place the dough on top of the oil and use your hands to gently stretch the dough to the edges of the pan. Cover the dough again and let rest at room temperature for 2-4 hours or until the dough is super light and airy.
Preheat the oven to 425°F.
Drizzle about 1 teaspoon of olive oil on top of the dough. Using your fingers, gently press straight down to create small dimples in the top of the focaccia dough.
Then top with the shredded gruyere cheese, caramelized onions, and fresh thyme. Sprinkle the top with flaky sea salt if desired.
Bake at 425°F for 20-30 minutes or until the focaccia is golden brown and the edges are crisp.
Remove from the pan and let cool on a wire rack for at least 10 minutes before slicing.

Notes

Focaccia is best eaten the same day but will keep at room temperature for up to 2 days. To reheat, bake at 350˚F for 8-10 minutes or until warmed through.

Nutrition