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
Scale
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.
