Description
Mouthwatering cheesy onion focaccia bread brings Italian rustic charm to kitchen tables with golden crispy edges and caramelized onion perfection. Layers of melted cheese and herbal notes promise a delectable journey through Mediterranean comfort you’ll savor slice by slice.
Ingredients
Scale
Main Ingredients:
- 3 ½ cups (440 g) all-purpose flour
- 1 cup (100 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- 2 medium onions, thinly sliced
Bread Base Ingredients:
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 ¼ cups (300 ml) warm water (110F/43C)
- 1 teaspoon salt
- ¼ cup (60 ml) olive oil
Topping and Seasoning Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar (optional, for caramelizing)
- 1 teaspoon dried thyme or rosemary
- Flaky sea salt, for garnish
Instructions
- Dissolve sugar and yeast in warm water, allowing the mixture to bloom and become frothy, indicating active fermentation.
- Combine flour and salt in a spacious mixing vessel, creating a well for the yeast liquid and olive oil to merge into a cohesive, slightly tacky dough.
- Transfer the dough onto a lightly dusted work surface, kneading vigorously with the heel of your hand until the texture becomes smooth, supple, and exhibits elastic properties.
- Lightly coat a clean bowl with oil, nestle the dough inside, and drape with a kitchen towel, permitting the dough to expand and double in volume in a draft-free environment.
- Punch down the risen dough to release trapped gases, then gently stretch and press into a rustic rectangular shape on a prepared baking sheet.
- Scatter caramelized onions and shredded cheese across the surface, allowing them to nestle into the dough’s soft landscape.
- Create signature focaccia dimples using fingertips, pressing deliberately to create characteristic wells that will capture olive oil and enhance flavor complexity.
- Drizzle additional olive oil over the surface, sprinkle with coarse sea salt, and allow a final brief proofing before baking.
- Bake in a preheated oven until the edges turn golden brown and the cheese melts into a tantalizing, bubbling crust.
- Remove from oven, let cool slightly, then slice and serve warm, celebrating the bread’s rustic texture and rich, savory profile.
Notes
- Choose instant yeast for quicker proofing and more reliable rising, especially in cooler kitchen environments.
- Experiment with different cheese combinations like aged cheddar, gruyère, or fontina to customize flavor profiles and create unique taste experiences.
- Layer caramelized onions before baking for deeper, richer flavor complexity and heightened aromatic notes that complement the cheese’s richness.
- Ensure water temperature is between 100-110°F when activating yeast to create optimal fermentation conditions without killing the live cultures.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch, Snacks, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 10 mg