If you’re anything like me, you know there’s nothing quite as comforting as a warm, buttery focaccia fresh off the grill. That’s why I’m so excited to share this Grilled Caramelized Onion Garlic Focaccia Recipe with you—it’s the perfect combination of sweet caramelized onions, fragrant garlic butter, and that irresistible golden crust from grilling. Trust me, this focaccia will become your new go-to whether you want an elegant appetizer, a cozy snack, or a side to your favorite meals.
Why You’ll Love This Recipe
- Deeply Flavorful: Slowly caramelized onions bring a rich sweetness that perfectly balances the savory garlic butter.
- Unique Grilling Method: Grilling the focaccia adds a smoky char and crispy outside that baking alone just can’t replicate.
- Customizable Fresh Herbs: You control the herbal notes by adding your favorite fresh herbs, making each batch uniquely yours.
- Impressively Simple: With a bit of patience and care, this recipe is surprisingly approachable even if you’re new to focaccia or grilling bread.
Ingredients & Why They Work
The magic of this Grilled Caramelized Onion Garlic Focaccia Recipe lies in using simple, honest ingredients that come alive with a bit of time and love. Each component has a purpose—from the honey that feeds the yeast to the melted butter that adds richness. Plus, I’ll share the little tricks I use when picking and prepping them so your focaccia turns out just right.
- Sweet onions: Choose fresh sweet onions for their natural sugars that caramelize beautifully over low heat without bitterness.
- Unsalted butter: Gives you full control over the salt balance and adds the richest flavor when caramelizing onions and brushing the bread.
- Olive oil: Opt for extra virgin olive oil for depth of flavor and a lovely fruity aroma in both the dough and brushing.
- Active dry yeast: Essential for that beautiful rise and airy crumb. Make sure it’s fresh for best results.
- Honey: Feeds the yeast gently while adding a touch of sweetness to the dough.
- All-purpose flour: Provides the right gluten structure for a tender but sturdy focaccia.
- Garlic powder & fresh garlic: Use garlic powder in the dough for subtle flavor, then finish with fresh minced garlic in the butter for a punchy aroma.
- Kosher salt & flaked sea salt: Kosher salt to season the dough and flaked sea salt for a finishing crunch and boost of flavor.
- Fresh herbs: This is where you can personalize—chives, dill, basil, oregano, thyme, or a mix—it all works beautifully with this bread.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One thing I love about this Grilled Caramelized Onion Garlic Focaccia Recipe is how easy it is to tweak. Sometimes, I swap out fresh herbs for rosemary when it’s in season, or add a little chili flake to the garlic butter for a subtle kick. Feel free to experiment and make it truly yours—it’s all about what you love!
- Variation: When I want a lighter touch, I cut back the butter a bit and replace some with more olive oil—still delicious and easier on the calories.
- Dietary modification: For a dairy-free version, I substitute the butter with a good-quality vegan margarine or extra olive oil—we still get that luscious texture and flavor.
- Seasonal tweaks: Try adding caramelized mushrooms or roasted bell peppers on top with the onions for a fun fall or summer twist.
Step-by-Step: How I Make Grilled Caramelized Onion Garlic Focaccia Recipe
Step 1: Lovingly Caramelize Your Sweet Onions
Start by melting butter and olive oil together on low heat in a wide skillet. Toss in your thinly sliced sweet onions and a pinch of salt, then let them slowly cook for anywhere between 1 to 2 hours. I know that sounds like a lot, but the key here is patience and consistent stirring every 5-10 minutes. Your reward? Onions that turn a gorgeous deep brown with a rich, sweet flavor that’s absolutely addictive. You can prep these in advance, too, which is a nice time-saver.
Step 2: Activate Your Yeast and Mix the Dough
While your onions are working their magic, stir together warm water, honey, and active dry yeast in a bowl. Within 10-15 minutes, it should become foamy—this tells you the yeast is alive and ready to give your focaccia that airy rise. Then, use a stand mixer fitted with a dough hook to combine the flour, garlic powder, kosher salt, olive oil, and yeast mixture. Knead at medium-low speed for 5-6 minutes until silky and elastic. If your dough’s sticky, sprinkle in a touch more flour—but be careful not to overdo it.
Step 3: First Rise and Divide the Dough
Lightly oil a clean bowl and place your dough inside, covering it with a towel or plastic wrap. Let it rest in a warm spot for about an hour until it doubles in size. It’s always fun to peek and watch how much it puffs up. Once risen, turn the dough out onto a floured surface and divide it into four equal portions—this keeps the grilling manageable and lets you create individual focaccias that cook evenly.
Step 4: Shape and Second Rise
Gently roll and press each dough piece into a roughly 6-8 inch length and about 4 inches wide. Lay them on parchment-lined baking sheets that you’ve generously floured to prevent sticking. Now, press your fingers into the dough to make those classic focaccia dimples—this not only adds charm but helps hold olive oil in those little pockets. Cover and let them rise again for 20-30 minutes, giving the dough that extra puff you want before grilling.
Step 5: Get Your Grill Ready and Garlic Butter Prepped
Preheat your grill to medium, aiming for around 450°F. While it heats up, melt your remaining butter and stir in freshly minced garlic—this garlic butter will be brushed on immediately after grilling for a fragrant, flavorful finish. Chop up your fresh herbs too; I love a mix but especially enjoy chives and basil with this focaccia. Having everything ready means no scrambling once the dough hits the grill.
Step 6: Flour Your Peel and Grill Your Focaccia
Dust a pizza peel or sturdy cutting board heavily with flour—this is crucial to slide your dough onto the grill effortlessly and keep that dough from sticking. Transfer each dough piece one at a time, give it another finger-dimple press, and brush with olive oil. Then, quickly slide it onto the hot grill. Don’t try to move it around once it’s on—the dough needs to set. Grill 1-2 minutes until you see bubbles and light charring, then carefully flip and grill the other side for another 1-2 minutes until golden and puffed.
Step 7: Finish with Garlic Butter, Herbs, Caramelized Onions & Serve!
As soon as your focaccia comes off the grill, brush it generously with that garlicky melted butter and sprinkle on your fresh herbs and flaked sea salt for bursts of flavor and texture. Then pile on that luscious caramelized onion topping—it adds sweetness and moisture that takes this focaccia to another level. Slice it up and enjoy while warm; it’s perfect on its own or alongside your favorite dishes.
Pro Tips for Making Grilled Caramelized Onion Garlic Focaccia Recipe
- Low and Slow Onions: Resist the urge to crank the heat on your onions; slow cooking brings out the maximum sweetness without burning.
- Flour Your Peel Generously: I learned the hard way—insufficient flour means your dough sticks and tears when sliding it onto the grill.
- Don’t Peek Too Soon: Once on the grill, avoid lifting or moving the dough until it’s ready to flip. This helps develop those gorgeous grill marks and prevents breaking.
- Brush While Hot: Applying garlic butter immediately off the grill ensures it melts beautifully into every nook and cranny for the best flavor infusion.
How to Serve Grilled Caramelized Onion Garlic Focaccia Recipe
Garnishes
I usually finish mine with fresh chopped herbs right after adding the garlic butter—something vibrant like basil and parsley brightens the buttery richness. A sprinkle of flaked sea salt is non-negotiable for that perfect little crunch and salty pop with each bite. If I’m feeling fancy, a drizzle of balsamic glaze pairs beautifully with the sweetness of the caramelized onions.
Side Dishes
This focaccia is a delight on its own, but I love pairing it with simple roasted vegetables, a fresh green salad tossed in lemon vinaigrette, or alongside a hearty stew or soup. It’s also amazing with a plate of cured meats and cheeses for a casual, crowd-pleasing appetizer spread.
Creative Ways to Present
For a special occasion, I’ve served this grilled focaccia sliced into long “sticks” alongside individual herb-infused olive oil dips. Another time, I topped it with whipped ricotta and extra caramelized onions as an elegant appetizer. It’s a versatile base, so don’t hesitate to get creative with toppings and serving styles at your next gathering.
Make Ahead and Storage
Storing Leftovers
Leftover focaccia stores beautifully at room temperature for up to 2 days when wrapped tightly in foil or placed in an airtight container. I always try to finish it quickly because it’s just too good, but if you need to save some, keeping it wrapped prevents it from drying out.
Freezing
You can freeze grilled focaccia—cool completely, then wrap individual portions tightly in plastic wrap and foil before freezing. It keeps well for up to 3 months. When you want to enjoy it again, just thaw at room temperature.
Reheating
I like reheating focaccia in a hot oven at 350°F for about 8-10 minutes so it crisps back up without drying. You can also briefly toast it on the grill again if you want that smoky char intact. Just be sure to brush a little olive oil or leftover garlic butter before warming to keep it moist.
FAQs
-
Can I make the caramelized onions ahead of time?
Absolutely! Caramelized onions can be made up to 3 days in advance and stored in an airtight container in the fridge. Just warm them slightly before topping your focaccia for best results.
-
What if I don’t have a grill? Can I bake this focaccia instead?
Yes! You can bake your focaccia in a preheated 425°F oven on a parchment-lined baking sheet for about 15-20 minutes until golden and puffed. The grill adds a smoky flavor and char that baking can’t replicate, but the flavor and texture will still be fantastic.
-
Why do I need to flour my pizza peel?
Flouring the peel prevents the dough from sticking when you transfer it to the grill. Without enough flour, the dough can stick, tear, or lose its shape, which makes grilling tricky.
-
Can I use fresh garlic instead of garlic powder in the dough?
Garlic powder distributes more evenly and is mild, so it works well in the dough. Fresh garlic can be too strong or cause uneven pockets of flavor when kneading, but you can definitely increase fresh garlic in the butter topping as much as you like.
-
How do I store leftover focaccia to keep it fresh?
Wrap leftover focaccia tightly in foil or place in an airtight container at room temperature. For longer storage, freezing is best. Avoid refrigerating as it can dry out the bread.
Final Thoughts
I have to say, this Grilled Caramelized Onion Garlic Focaccia Recipe is really close to my heart because it reminds me of those cozy evenings spent with friends, sharing good food and laughter around the backyard grill. The way the sweet onions melt into that rich garlic butter, all with a hint of smoky char from the grill? Pure comfort on a plate. I hope you give this a try—not just because it’s delicious, but because it’s a lovely reason to slow down and enjoy the process of cooking. You’ll be so proud when you pull these off the grill, and your family or guests will be asking for more before you know it!
Print
Grilled Caramelized Onion Garlic Focaccia Recipe
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Description
This Caramelized Onion and Garlic Butter Focaccia recipe offers a deliciously savory bread with deeply caramelized sweet onions, aromatic garlic butter, and fresh herbs, perfect as an appetizer or side dish. The dough is grilled to achieve a perfectly charred, golden crust with a soft, fluffy interior.
Ingredients
Caramelized Onions
- 2 sweet onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon salt
Dough
- 1 ¾ cups warm water
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon honey
- 5 cups all-purpose flour, plus more for your workspace
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- ⅓ cup extra virgin olive oil
Topping and Finishing
- 4 tablespoons unsalted butter, melted
- 3 garlic cloves, minced
- ¼ cup chopped fresh herbs (chives, dill, basil, oregano, thyme)
- ½ tablespoon flaked sea salt
Instructions
- Caramelize the Onions: Heat a large skillet or pot over low heat. Add 4 tablespoons unsalted butter and 1 tablespoon olive oil. Once melted, stir in the thinly sliced onions and ½ teaspoon salt. Cook over low heat, stirring often for 1 to 2 hours until the onions become deeply caramelized. Check and stir consistently to prevent burning.
- Activate the Yeast: In a bowl, combine 1 ¾ cups warm water, 2 ¼ teaspoons active dry yeast, and 1 tablespoon honey. Let the mixture sit for 15 minutes or until it becomes foamy, indicating the yeast is activated.
- Make the Dough: In the bowl of a stand mixer, add 5 cups all-purpose flour, 2 teaspoons garlic powder, 2 teaspoons kosher salt, ⅓ cup extra virgin olive oil, and the yeast mixture. Using the dough hook, mix until the dough comes together. Knead on medium-low speed for 6 minutes. If the dough is too sticky, sprinkle in extra flour gradually until it feels silky.
- First Rise: Place the dough in an oiled bowl and cover it. Set in a warm spot and let it rise for 1 hour or until doubled in size.
- Shape & Second Rise: Remove the risen dough, divide it into 4 equal pieces. Roll and press each piece to about 6 to 8 inches in length and 4 inches in width. Line two baking sheets with parchment paper and liberally flour them. Place the dough pieces on the sheets and press finger marks into the dough to resemble traditional focaccia. Let them rise in a warm spot for 30 minutes.
- Prepare the Grill & Garlic Butter: Preheat your grill to medium heat, about 450 degrees F. Melt the remaining 4 tablespoons unsalted butter and stir in the minced garlic cloves. Chop your fresh herbs.
- Prepare for Grilling: Flour a pizza peel or cutting board well to prevent sticking. Transfer a dough piece to the floured surface, press finger marks again, and brush the top with olive oil.
- Grill the Focaccia: Quickly slide the dough from the peel onto the hot grill. Grill for 2 minutes until the dough bubbles and chars. Flip carefully once it lifts easily and grill for another 2 minutes until golden, puffed, and brown. Transfer to a baking sheet. Repeat with remaining pieces.
- Finish and Serve: Brush the hot focaccia with garlic butter, sprinkle with chopped herbs and flaked sea salt. Top with the caramelized onions. Slice and serve warm.
Notes
- Caramelizing onions low and slow is key to develop deep sweetness without burning.
- If you don’t have a grill, you can bake the focaccia in a preheated oven at 450 degrees F for 15 to 20 minutes until golden.
- Use a pizza peel or a flat tray well floured to easily transfer dough to the grill without sticking.
- Fresh herbs can be customized according to your preference or availability.
- Allowing the dough to rise twice helps achieve a light and airy texture.
- This focaccia is best served warm, but it keeps well stored in an airtight container at room temperature for up to 2 days.
