Description
Homemade cheesy onion focaccia brings Mediterranean comfort to kitchen tables with golden, crispy edges. Italian-inspired bread delights with caramelized onions and melted cheese, promising a memorable culinary experience you won’t soon forget.
Ingredients
Scale
- 1 ¼ cups (300 ml) warm water (110°F/43°C)
- 3 ½ cups (440 g) all-purpose flour
- 1 cup (100 g) mozzarella cheese, shredded
- ½ cup (50 g) Parmesan cheese, grated
- 2 medium onions, thinly sliced
- ¼ cup (60 ml) olive oil
- 2 tbsps unsalted butter
- 1 packet (2 ¼ tsps) active dry yeast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 1 tsp dried thyme or rosemary
- 1 tsp sugar (optional, for caramelizing)
- Flaky sea salt, for garnish
Instructions
- Yeast Activation: Dissolve yeast in warm water with sugar, allowing the mixture to become frothy and alive for 5-10 minutes.
- Dough Formation: Combine flour and salt in a large bowl. Incorporate the activated yeast and olive oil, mixing until a cohesive, slightly sticky dough emerges. Knead on a floured surface or use a stand mixer with a dough hook until smooth and elastic.
- First Rise: Transfer dough to an oiled bowl, cover with a cloth, and let rise in a warm spot for approximately one hour, or until the volume doubles.
- Onion Preparation: Caramelize onions in a skillet with butter and olive oil, developing a golden, sweet character. Cool to room temperature.
- Dough Shaping: Gently deflate the risen dough and press into a prepared baking pan. Create signature focaccia dimples using fingertips, forming a rustic surface.
- Topping Assembly: Evenly distribute caramelized onions across the dough. Sprinkle mozzarella and Parmesan cheeses over the onions. Garnish with thyme or rosemary and a delicate layer of flaky sea salt.
- Baking: Preheat oven to 400F. Bake focaccia until edges turn golden and cheese bubbles with enthusiasm, approximately 20-25 minutes.
- Serving: Allow focaccia to rest briefly after baking. Slice and serve while warm, inviting eager palates to enjoy.
Notes
- Activate Yeast Perfectly: Ensure water temperature is between 100-110°F to wake up yeast without killing it; too hot water destroys yeast, too cold prevents activation.
- Knead with Precision: Develop gluten structure by kneading 8-10 minutes by hand or 5-6 minutes in stand mixer for optimal bread texture and elasticity.
- Control Moisture Balance: Keep dough slightly sticky but not wet; add flour incrementally during kneading to maintain proper hydration and prevent dense bread.
- Cheese Melting Technique: Use room temperature cheeses for even melting and distribute mozzarella and Parmesan strategically to create golden, crispy cheese edges without burning.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snacks, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 220
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 10 mg