Focaccia with Caramelized Onions and Thyme
 
Prep time
Cook time
Total time
 
A classic Northern Italian recipe that is easy to make and completely foolproof even for the amateur baker!
Author:
Recipe type: Bread
Cuisine: Italian
Serves: 2 loaves
Ingredients
  • 4 cups bread flour (or all-purpose flour), about 515 gr.
  • 2 tsp. sea salt
  • 2 ¼ tsp. active dry yeast (1 packet)
  • 1 tsp. sugar (optional)
  • 2 cups lukewarm water (heated to about 105° F)
  • 4 TBSP. extra virgin olive oil, divided
  • --- flaky sea salt, for topping
  • 2 tsp. fresh thyme leaves, for topping (or other fresh herbs)
  • --- pinch red pepper flakes (optional)
  • 4 cups onions, thinly sliced
  • 2 TBSP. extra-virgin olive oil for the onions
Instructions
  1. Combine the lukewarm water, yeast and sugar in a 2-cup measuring cup. Set aside in a warm place away from drafts until the yeast is forming small bubbles, about 6-8 minutes.
  2. Combine the flour, sea salt, and then add the yeast mixture on low speed to the bowl of a mixer fitted with a dough hook. Once the dough has come together, continue to knead for 2 more minutes on medium speed until the dough becomes smooth and soft. If the dough feels too sticky or tacky, sprinkle it with some more flour. Do not add too much flour as a little sticky is fine. (If you do not have a stand mixer, you can still mix everything in a large bowl using a wooden spoon).
  3. Coat the inside of the mixing bowl lightly with a drizzle of olive oil, return the dough to the bowl, and rub the surface of the dough lightly with a little more olive oil. Cover the bowl well with plastic wrap and a kitchen towel and place in the refrigerator to rest for at least 10-12 hours, or, overnight. The dough can stay in the refrigerator for two to three days. This step allows the dough to relax and makes it much easier to handle the next day.
  4. Coat two 9” cake pans very well with half of the olive oil, using 1 tablespoon of oil for each pan. You can also use a larger 13" x 18" rimmed sheet pan for a slightly thinner focaccia or, a 9" x 13" metal pan for a thicker focaccia (great for sandwiches).
  5. Remove the dough from the refrigerator. Gently deflate it by pulling it slightly away from the edges of the pan. Divide it into two equal pieces. Place each half of the dough onto each of the prepared pans. Roll the dough ball in the oil to coat it all over and gently press it a little to form a disk. Repeat with the second piece of dough. Let the dough rest for 1-2 hours.
  6. While the dough is resting, caramelize the sliced onions in a large skillet by cooking them in the 2 tablespooon of olive oil, uncovered and at a low heat, with a sprinkle of salt until they are nicely browned. Stir occasionally (but not too often), for about 15 minutes. (Onions prepared this way can be used for onion soup, tarts, pizza, and in onion dips.). Set aside to cool.
  7. Preheat the oven to 425°F. Pour a tablespoon of oil over each round of dough and spread it. Using only your fingertips, press straight down on the dough while at the same time stretching it out to fill the pan. This will create the caracteristic deep dimples of the focaccia. Sprinkle the dough with some flaky sea salt to cover the surface.
  8. Bake the focaccia for 15 minutes on the middle rack. Then, spread the caramelized onions evenly over it along with the thyme leaves (and the pepper flakes, if using). Return the pan to the oven for 10-15 more minutes until the bread is golden and crisp. Check the underside of the focaccia. If the bottom is still not quite done, place the pan on the lowest rack for 5 minutes more, loosely covering the top so it does not continue to cook. Remove the focaccia from the oven and, with the help of two spatulas, lift it to a cooling rack. Allow it to rest for at least 10 minutes. Cut it in small squares and serve.
Notes
Once the dough has rested overnight in the refrigerator, you can divide it in half and then bake only one loaf. The dough for the second loaf, you can save in the refrigerator to bake later in the week (up to three-four days). You can also freeze it for up to a month.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/focaccia-with-caramelized-onions-and-thyme/