Two whole onions get caramelized on the stove and added to the dough with shredded gruyere in this rich & savory French onion focaccia. The no-knead dough works both same-day or overnight, depending on your schedule.
My No-Fuss, Incredibly Cheesy Onion Focaccia
Ever since I first tried French onion soup in Switzerland, you can guarantee that if it's on the menu, I'm ordering it. So turning that deep, caramelized onion flavor into focaccia (aka my bread obsession) felt like a no-brainer. And while most recipes just scatter onions on top , I wanted that refined-without-the-fuss French onion soup vibe in every bite.
I started with my classic focaccia base and stirred onion powder right into the dough, so the savory flavor builds from the beginning. Then two whole onions get caramelized in half a stick of butter, with a pinch of salt to draw out their moisture early. It takes at least an hour on the stovetop, but it's totally worth the soft, golden, almost jammy onions that I always find myself sampling from the pan (for research purposes, of course). Half those onions get folded into the center of the dough with gruyere or parmesan and the rest go on top, so every slice has that caramelized, cheesy pull-apart quality.
Here's the tip that makes or breaks this recipe: don't skip or shortcut caramelizing your onions. I tested this with raw onions and they held onto their crunch and a sharp, acidic bite. And more importantly, raw onions released a surprising amount of moisture as the bread bakes. That left the crumb gummy and underbaked in the center while the top scorched.Â
If you love this onion + cheese combination, you'll definitely want to try my caramelized onion dinner rolls next! And if soup season has you dreaming of something to dunk, my triple cheese and garlic focaccia is another perfect partner for a bowl of something warm and cozy.
My Notes on Key Ingredients
- Cheese: Gruyere is the most traditional cheese in French onion soup, and I love its tangy, earthy flavor, but Parmesan also works if that's what you've got on hand.Â
- Onion Powder: I mix this right into the dough to ensure plenty of pure, savory onion flavor throughout each and every bite. Feel free to also add one to two teaspoons of garlic powder or dried herbs like rosemary or Italian seasoning for even more flavor.
- Onions: I recommend using yellow onions for a nice balance of sweet and savory flavor. White onions don't get as sweet and sweet onions lean a little too sweet. Red onions work but they turn kind of greyish after cooking & baking.
Let's Bake French Onion Focaccia!
For the full step-by-step directions, scroll down to the recipe card.
My Tips for Crispy Onion Focaccia
- Make sure you drizzle olive oil on top after adding the onions which coats them so they don't dry out and burn in the oven.Â
- This dough is sticky on purpose. A high hydration (around 87%) is what gives you those big, puffy air bubbles. Wet your hands with cold water or rub on a little olive oil before handling the dough so it doesn't cling.Â
- In testing, I learned to hold the gruyere until the final few minutes of baking. Added too early, it turned crisp and dried out, but saved for the end, it melts into that gooey, French onion soup-worthy cheese pull.
- I know it looks like a lot, but you need a full quarter cup of olive oil to grease the pan to prevent your focaccia from sticking. I've tried adding less and end up scraping bread off the pan.
Caramelized Onion Focaccia
developed & tested by:
Equipment
Ingredients
FOCACCIA DOUGH
- 2¼ teaspoons active dry yeast (one packet)
- 2 Tablespoons granulated sugar
- 1¾ cups warm water (between 105-115°F or 40-46°C)
- 8 tablespoons olive oil, divided
- 4 cups all purpose flour
- 2 teaspoons onion powder
- 1½ teaspoons salt (use fine sea salt or table salt)
CARAMELIZED ONIONS + CHEESE
- 4 Tablespoons unsalted butter
- 2 medium yellow onions, peeled and thinly sliced
- ½ teaspoon salt
- 8 ounces shredded gruyere or Parmesan cheese
Instructions
Mix, Stretch-and-Fold, Rise
- In a large mixing bowl, whisk the yeast, granulated sugar, and warm water. Set aside for 10 minutes, until it's foamy on top. (If it's not foamy, check your yeast packet, as it might be expired.)
- Add 2 tablespoons of the olive oil and stir it into the foamy yeast mixture.
- Add the flour, onion powder, and salt, and mix for a minute with a large spoon or silicone spatula until it forms a soft, sticky dough.
- Cover the mixing bowl with plastic wrap or a dinner plate for 30 minutes.
- Stretch and Fold 1: Use your hand to scoop a handful of dough from underneath, up one side, up out of the bowl as far as you can stretch it without tearing, then fold it over itself on top. Rotate the bowl 90 degrees and repeat another stretching of the dough up and folding over itself. Repeat rotating the bowl and stretching & folding the dough twice more, until you've completed four stretch-and-folds.
- Cover the mixing bowl again and let it rest for 30 minutes.
- Stretch and Fold 2: Repeat the process for four stretch-and-folds. Cover the mixing bowl and let it rest for 30 minutes.
- Stretch and Fold 3: Repeat the process for four stretch-and-folds. Cover the mixing bowl and let it rest for 30 minutes.
- Stretch and Fold 4: Repeat the process for four stretch-and-folds. Cover the mixing bowl and set aside for 1 hour, until it doubles in size.
Caramelize the Onions
- While the dough is rising, prepare the caramelized onions. Melt the butter in a large saucepan on medium-low heat.
- Add the sliced onions and salt, and cook, stirring often, until the onions are soft, golden brown, and caramelized, after 60-75 minutes. Remove from the heat to cool.
Shape, Fill, and Proof
- Spread 4 tablespoons of olive oil on the bottom and up the sides of a 9x13 baking dish.
- Press the dough into the bottom of the baking dish. Spread half the cooled caramelized onions over the dough, then top with half of the shredded cheese (1 cup).
- Coil Fold: From a short edge, lift up the dough and fold it in half. Then pick up the dough out of the dish, rotate it 90 degrees, and place it back down in the dish. Gently press it back out to all the edges.
- Cover the baking dish with plastic wrap and let it rise at room temperature for 2 hours, or until the dough has really puffed up and jiggles when you gently shake the baking dish.
Top, Bake, and Cool
- Preheat the oven to 450°F (230°C).
- Spread the remaining caramelized onions over the dough, then drizzle 2 tablespoons of olive oil evenly over the top.
- Generously coat your fingers in olive oil (don't skip this, or else the dough will stick all over your fingers.) Use your fingers to press dimples into the dough, pressing all the way to the bottom of the baking dish. Aim to have each dimple spread 1-inch apart by holding your hands like you're playing the piano.
- Bake for 25 minutes, until the focaccia is puffed up and golden, then quickly add the remaining shredded cheese (1 cup). Continue baking for 2-3 minutes, until the cheese is melted. Allow it to cool for at least 30 minutes before slicing and serving.
Notes
- Overnight Rise: After mixing, let the dough sit out at room temp for 1-2 hours, depending on how much time you've got to jumpstart fermentation. Then proceed with the rest of the recipe, adding 1-2 hours to the proof time, since the dough needs longer to warm back up before it gets nice and puffy.
- Baking: To know when your focaccia is fully baked, I recommend using a kitchen thermometer. It should read at least 190F when inserted into the center of the loaf.Â
- Storing: Store leftovers at room temp for a couple days or in the fridge for a little longer. We usually reheat leftover slices in the microwave or toaster oven to serve with breakfast alongside eggs, or to dunk into soup.Â
- Equipment: Any 9x13 baking dish will work, but I find a metal one runs hotter and gets the edges and bottom even crispier, if that's the texture you're after.
Nutrition
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