Focaccia is amazing. It usually doesn’t require much effort, it is a great bread to get started with as a baker, it can be made thin for sandwiches or super thick and fluffy and it can be filled with so many different delicious things… and once you start making focaccia, it will become a part of your lifestyle.
Today, we are making a french onion focaccia and when I say it is dangerously good, you need to take this seriously. This loaf is incredible. Focaccia is great on its own, but this one is filled with caramelized onions, gruyere and topped with flaky sea salt and fresh thyme. It’s just like a comforting bowl of french onion soup in a thick, buttery loaf of bread and it’s really hard to have just one slice, so consider yourself warned. Proceed with caution on this one.
Let’s get started…
Begin by making my favorite no-knead focaccia dough.
Step #1 is to combine 390 grams of bread flour with 340 grams of water, 6 grams of salt and 5 grams of instant yeast until all of the flour has been fully incorporated.
Step #2 is to cover the dough and let it rest for 30 minutes.
Step #3 is to dampen your hands and scoop your fingers along the side of the bowl, grab the dough and pull it straight up and press it down into the center of the bowl. Repeat this process a few times working your way around the bowl until all of the dough around the outer edge of the bowl has been stretched and pressed into the center.
Step #4 is to cover the bowl and rest the dough in a warm place for about 2 hours or until it has doubled in volume.
While the dough is proofing, caramelize 3 large thinly sliced yellow onions with a little olive oil and brown sugar. As the onions begin to soften, I like to add a little splash of water or stock into the skillet to keep the onions softly caramelizing and not burning or sticking to the bottom of the skillet.
It usually takes me 20-25 minutes to get onions well caramelized and golden brown, so I like to start the onions about an hour into the dough proofing time. That way, I have enough time to cook the onions and let them cool for a little bit before it is time to assemble the dough.
What size baking dish to use…
Once the dough has proofed to double its original size in volume, the onions have been caramelized and you have shredded or diced 4 ounces of gruyere, it is time to decide whether you want a thinner focaccia with more crispy edges that is great for sandwiches and paninis or you want a thick, pillowy focaccia better for enjoying by the buttery slice. There are no wrong answers here, we just need to decide on the size of baking dish you use.
For a thick pillowy loaf, I am using a 7″x11″ baking dish, but you could also use a 9″x9″ or a 10″ oven safe skillet.
For a thinner loaf, I recommend using a 9″x13″ or dividing the dough between two 7″ square or round baking dishes.
Assemble the loaf…
Add a few tablespoons of olive oil into the baking dish and use a brush (or your hands!) to work the oil over the entire inner surface of the baking dish. You WILL feel like you have excess oil in there and thats exactly what you want. I have stopped measuring the oil I add into the baking dish when I bake focaccia, because I have never added too much, so drizzle with confidence here.
Transfer the dough into the dish and use your fingers to spread it out a bit.
Spread about half of the caramelized onions over the dough and top with half of the gruyere (you can use shredded or diced cheese in this loaf). *Reserve the other half for later.
Lift the bottom third of the dough up and fold it into the middle and then pull the top third of the dough over the top. This is just like folding a sheet of paper to go into an envelope and you do not need to be perfect with the sections.
The final step is to pick the whole thing up and flip it, so the folded side is now on the bottom. Cover the baking dish and let the dough rest in a warm place for another 60-90 minutes.
About 20 minutes before the dough is done with the second proof, preheat your oven to 425 degrees.
Drizzle a little more olive oil over the top surface of the dough and use your fingers to dimple deep into the dough.
Bake the loaf uncovered for 20 minutes and then transfer it out of the oven (quickly close the oven door to maintain the ovens temperature). Spread the remaining caramelized onions and gruyere over the top of the loaf and then bake for another 8-10 minutes or until the dough is golden brown and the gruyere is all melty.
As soon as you pull the loaf out of the oven, sprinkle some flaky sea salt and fresh thyme leaves over the top and let it rest on a cooling rack for about 20 minutes (or more) before slicing.
This french onion focaccia is so wonderful. The edges are buttery and crispy, there are some chewy places and some beautifully tender, fluffy places too.
Those caramelized onions add a natural sweetness throughout and having little pops of melted gruyere in every bite keeps you coming back for one more bite… and one more bite… and one more…
If you love focaccia (and of course you do… or will), this is a fabulous loaf for you to add to your weekend plans.
You will be so glad that you did…
French Onion Focaccia
Ingredients
Focaccia Dough
- 390 grams of bread flour (about 3 1/4 cups)
- 340 grams of water (just under 1 1/2 cups)
- 6 grams of salt (1 teaspoon)
- 5 grams of instant yeast (1 1/2 teaspoons)
French Onion Filling
- 3 large yellow onions, thinly sliced
- 2 tablespoons of olive oil
- 1 tablespoon of brown sugar
- water
- 4 ounces of Gruyere, shredded or diced
Garnishes
- olive oil
- flaky sea salt
- fresh thyme leaves
Instructions
Make the dough…
- In a large bowl, combine 390 grams of bread flour with 340 grams of water, 6 grams of salt and 5 grams of instant yeast until all of the flour has been fully incorporated
- Cover the bowl and rest for 30 minutes
- Dampen your hands and grab dough from the outer edge of the bowl, pull it up about 8” and press it down into the center of the bowl. Repeat this process a few times working your way around the bowl
- Cover the bowl and rest in a warm place for about 2 hours or until the dough has doubled in volume
Prep the filling…
- Place a large skillet over medium heat and add 2 tablespoons of olive oil
- Add the thinly sliced onion and cook until soft and translucent
- Add a tablespoon of brown sugar and a few tablespoons of water and reduce the heat to medium low
- Continue cooking the onions until they are golden brown and caramelized (add a few tablespoons of water when the skillet becomes dry)
- Transfer the onions off of the heat once they are caramelized
- Shred or dice 4 ounces of gruyere
Assemble the dough…
- When the dough is done proofing, transfer it into a generously greased 10” oven safe skillet or 9”x9” deep baking dish
- Use damp fingers to work the dough out a bit and spread about half of the caramelized onions and gruyere over the surface
- Pick the bottom third of the dough up and fold over into the center and then pull the top third over and press down a bit to seal
- Flip the dough seam side down
- Cover the dish and let the dough rest in a warm place for 60-90 minutes or until it has puffed and spread throughout the dish
Bake and garnish…
- Preheat your oven to 425°
- Drizzle the top of the dough with olive oil and use your finger to dimple the dough all over
- Bake for 20 minutes
- Carefully transfer the dish onto a heat proof surface (close the oven door quickly to trap the heat) and spread the remaining caramelized onions and gruyere over the top surface and return to the 425° oven
- Bake for an additional 8-10 minutes or until the underside is golden brown and the loaf feels springy to a touch
- Top with a sprinkle of flaky sea salt and finely chopped fresh herbs
- Let the loaf rest for 20 minutes or more before slicing
