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Cheesy Onion Focaccia Bread

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This soft and fluffy focaccia bread is topped with caramelized onions, gooey melted cheese, and a touch of herbs. It’s perfect as a side dish, snack, or the base for your favorite sandwiches.

Ingredients

Scale

For the dough:

  • 3 ½ cups (440 g) all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 teaspoon sugar
  • 1 ¼ cups (300 ml) warm water (110°F/43°C)
  • 1 teaspoon salt
  • ¼ cup (60 ml) olive oil

For the topping:

  • 2 medium onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar (optional, for caramelizing)
  • 1 cup (100 g) shredded mozzarella cheese
  • ½ cup (50 g) grated Parmesan cheese
  • 1 teaspoon dried thyme or rosemary
  • Flaky sea salt, for garnish

Instructions

Prepare the dough:

  1. Activate the yeast:
    • In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
  2. Mix the dough:
    • In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a sticky dough forms.
  3. Knead and rise:
    • Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 5 minutes.
    • Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.

Prepare the caramelized onions:

  1. Cook the onions:
    • Heat the butter and olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until golden and caramelized. Add the sugar for extra sweetness if desired. Set aside to cool.

Assemble the focaccia:

  1. Shape the dough:
    • Preheat your oven to 400°F (200°C). Grease a 9×13-inch (23×33 cm) baking dish or line it with parchment paper.
    • Punch down the risen dough and press it into the prepared pan, spreading it evenly. Use your fingers to create dimples all over the surface of the dough.
  2. Add the toppings:
    • Spread the caramelized onions evenly over the dough. Sprinkle the mozzarella and Parmesan cheeses on top. Finish with a sprinkle of thyme or rosemary and a touch of flaky sea salt.

Bake the focaccia:

  1. Bake:
    • Bake the focaccia for 20-25 minutes, or until the edges are golden and the cheese is bubbly.
  2. Cool and serve:
    • Allow the focaccia to cool slightly before slicing. Serve warm or at room temperature.

Notes

  • Substitute the cheese with your favorite blend, such as Gruyère or fontina, for a unique flavor.
  • Leftovers can be stored in an airtight container at room temperature for up to 2 days.

Find it online: https://ukfinda.com/cheesy-onion-focaccia-bread/