Description
Irresistible cheesy onion focaccia bread emerges as a Mediterranean-inspired delight that marries rustic charm with bold flavors. Caramelized onions and melted cheese create an inviting comfort that draws guests closer to savor each golden, crisp 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
- 1 ¼ cups (300 ml) warm water (110°F/43°C)
Leavening and Seasoning Ingredients:
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dried thyme or rosemary
- Flaky sea salt, for garnish
Oils and Fats:
- ¼ cup (60 ml) olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar (optional, for caramelizing)
Instructions
- Awaken the dough’s potential by dissolving yeast in tepid water with a hint of sugar. Allow the mixture to transform into a frothy elixir over 5-10 minutes, signaling the yeast’s active state.
- In a spacious vessel, marry flour with salt. Introduce the effervescent yeast blend and silky olive oil, coaxing them into a cohesive, slightly clingy dough.
- Transfer the dough to a flour-dusted surface. Knead with rhythmic motions, developing its elasticity and smoothness. Alternatively, entrust a stand mixer with a dough hook to cultivate the perfect texture.
- Nestle the dough in a generously oiled sanctuary, drape with a cloth, and allow it to luxuriate and expand for approximately one hour until its volume doubles.
- Meanwhile, orchestrate caramelized onions in a skillet. Melt butter and olive oil together, then gently coax onion slices into a golden, sweet transformation. Optional sugar can enhance their luscious character. Cool the onions to room temperature.
- Warm the oven to 400F. Prepare a baking vessel with a protective layer of parchment or a light olive oil massage.
- Deflate the risen dough with a gentle punch, then press and stretch it into the prepared pan. Dimple the surface using fingertips, creating a rustic landscape.
- Distribute caramelized onions evenly across the dough’s terrain. Cascade mozzarella and Parmesan cheeses over the onions, creating a molten blanket.
- Sprinkle aromatic thyme or rosemary, and finish with a delicate shower of flaky sea salt.
- Bake until the edges turn a honeyed golden and cheese bubbles with tempting enthusiasm, approximately 20-25 minutes.
- Permit the focaccia to rest briefly after emerging from the oven. Slice and serve while still radiating warmth, welcoming eager palates.
Notes
- Activate yeast precisely with water at 110-115°F to ensure proper fermentation without killing the microorganisms.
- Use bread flour for a chewier texture with higher protein content that develops better gluten structure.
- Experiment with different cheese combinations like fontina or gruyère for unique flavor profiles and melting characteristics.
- Allow sufficient resting time during kneading to help gluten relax, creating a more tender and airy bread texture.
- Customize toppings by adding roasted garlic, sun-dried tomatoes, or fresh herbs like basil to enhance the focaccia’s complexity.
- Ensure even caramelization of onions by using a wide skillet and stirring occasionally to prevent burning while developing deep, sweet flavors.
- Store leftover focaccia wrapped tightly at room temperature for 2-3 days, or freeze for up to a month for extended enjoyment.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snacks, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 265
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 12 mg