Description
A delicious Caramelized Onion and Garlic Butter Focaccia featuring deeply caramelized sweet onions, herby garlic butter, and a soft, chewy dough grilled to perfection for a unique homemade Italian bread experience.
Ingredients
Scale
Caramelized Onions
- 2 sweet onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon salt
Dough
- 1 3/4 cups warm water
- 2 1/4 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
- 1/3 cup extra virgin olive oil
Garlic Butter and Topping
- 4 tablespoons unsalted butter, melted
- 3 garlic cloves, minced
- ¼ cup your favorite chopped fresh herbs (chives, dill, basil, oregano, thyme)
- 1/2 tablespoon flaked sea salt
Instructions
- Caramelize the onions: Heat a large skillet or pot over low heat and add 4 tablespoons butter and 1 tablespoon olive oil. Once melted, stir in the thinly sliced onions and ½ teaspoon salt. Cook over low heat, stirring often, until the onions are deeply caramelized, about 1 to 2 hours. Check and stir frequently to prevent burning.
- Activate the yeast: In a bowl, stir together warm water, yeast, and honey. Let the mixture sit for 10 to 15 minutes until it becomes foamy.
- Make the dough: In the stand mixer bowl, combine flour, garlic powder, 2 teaspoons kosher salt, 1/3 cup olive oil, and the yeast mixture. Use the dough hook to mix until it comes together, then knead on medium-low speed for 5 to 6 minutes, adding extra flour if too sticky, until silky.
- First rise: Transfer the dough to an oiled bowl and cover it. Place in a warm spot and let it rise for 1 hour or until doubled in size.
- Shape the dough: Punch down the risen dough, divide into 4 equal pieces, and roll/press each into 6 to 8 inches long and about 4 inches wide pieces. Line two baking sheets with parchment paper and sprinkle generously with flour. Place the dough pieces on sheets and press with fingers to create traditional focaccia dimples. Let rise again in a warm spot for 30 minutes.
- Prepare garlic butter and herbs: Heat your grill to medium (about 450°F). Melt the remaining 4 tablespoons butter and stir in the minced garlic. Chop the fresh herbs.
- Grill the focaccia: Flour a pizza peel or flat surface generously. Transfer each dough piece one by one to the peel, pressing finger marks again and brushing with olive oil. Slide the dough carefully onto the hot grill. Grill for 1 to 2 minutes until bubbles form and it chars slightly; flip once it lifts easily and grill the other side for another 1 to 2 minutes until golden and puffed. Remove to a baking sheet. Repeat with all pieces.
- Add toppings and serve: Brush the hot focaccia with the garlic butter, sprinkle chopped herbs and flaked sea salt on top, then cover with the caramelized onions. Slice and serve warm.
Notes
- Caramelizing onions is a slow process; stirring often prevents burning and ensures even cooking.
- Use warm water, not hot, to activate yeast without killing it.
- If dough is too sticky, add flour sparingly to maintain softness.
- If you don’t have a grill, you can finish the focaccia in a hot oven at 450°F on a baking sheet until golden and bubbly.
- Fresh herbs can be adjusted based on preference or what’s on hand.
- Make finger dimples deep to hold the flavorful garlic butter and herbs well.
