Focaccia with Caramelized Onions and Thyme

If you have never made bread before, and think of it as a complicated process that takes too much time, then this easy recipe for Focaccia with Caramelized Onions and Thyme is the perfect recipe to start!  Not only does it not require any skill in forming and shaping the loaves, but this mouthwatering bread can easily be made without any special equipment.  The results always exceed expectations and this recipe will become a staple in your repertoire!

Focaccia is a flat bread from northern Italy.  It is a versatile bread and it can be as simple as topped with just a sprinkle of coarse sea salt, or, as elaborate as topped with sautéed vegetables, olives, or sun-dried tomatoes.  Italian kids love it as an after school snack, and often stop by the bakery, on their way home to get some.

This delicious bread is usually cut into small little squares and offered as part of an antipasto course.  It can also be used as sandwich breads, split in half and filled with favorite cheeses, tomatoes, salami, prosciutto and arugula.  Any way you serve it, it will disappear quickly!  Yum!

Ingredients for the Focaccia with Caramelized Onions and Thyme

To make this easy focaccia you will need:

• Flour – I use bread flour or All-Purpose unbleached flour (both from King Arthur Flour)
• Salt – Fine Sea Salt for the dough and flaky sea salt for topping (my ratio for salt in bread in general is: 1 tsp. sea salt per 2 cups of flour)
• Yeast – Regular Active Yeast is fine, but SAF Instant Yeast is great too (this does not need to be dissolved in water first)
• Water – Filtered water, if possible; otherwise tap water is fine
• Olive oil – Good, extra virgin olive oil for both the top and the bottom of the focaccia is essential (be generous)
• Herbs – Fresh herbs of your choice (I like thyme and/or rosemary); dried herbs will not add much flavor
• Onions – Use any onions you have, but first caramelize them in a skillet, for added flavor

Secrets to a great focaccia

1.  Do not rush the process.  One of the most important things to know about baking bread is not to rush the process of letting the dough rise.  This step is particularly important when making focaccia.  Allow plenty of time for the first and second rises.
2. High hydration dough.  The focaccia dough has a high ratio of water to flour, and for this reason, it can be a little sticky when making it.  Longer rising time takes care of that as the water gets absorbed completely by the flour at the end.
3. Over-night cold fermentation.  Allowing the focaccia dough to rest overnight in the refrigerator is perhaps the most important step that gives this bread its incredible flavor, along with its airy interior and nice, crispy crust.  Most importantly, a relaxed, cold dough is an easier dough to handle!

What if you do not have the time for an overnight rise of the dough?

You can still make a delicious focaccia in about three hours!  You just need to allow the dough to rise for a good two hours, at room temperature for the first rise.  At that point it should have doubled in volume.  After that, place it in the baking pan and allow it to sit for another half an hour for the second rise and then you are ready to dimple it and bake!

I hope you get to try this easy Focaccia with Caramelized Onions and Thyme!  If you do not like the onions, just omit them and make the classic, simple version.  It is a truly delicious and a recipe that even the amateur baker can handle!

5.0 from 2 reviews

Focaccia with Caramelized Onions and Thyme

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

A classic Northern Italian recipe that is easy to make and completely foolproof even for the amateur baker!

Author: Marilena Leavitt

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.

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