Focaccia with Caramelized Onions and Sun-Dried Tomatoes
If you're looking for a bread recipe that brings together the earthy flavors of rosemary, the sweetness of caramelized onions, and the tanginess of sun-dried tomatoes, you've found it. This Focaccia with Caramelized Onions is not just a side dish; it's a centerpiece that will elevate any meal. The aroma alone will draw everyone into the kitchen, making it impossible to resist slicing into it fresh out of the oven. Imagine sinking your teeth into a warm, fluffy focaccia topped with golden, caramelized onions that melt in your mouth and flavorful sun-dried tomatoes bursting with richness. Every bite is a delightful balance of herbs and savory goodness, perfect for serving at dinner parties or enjoying with a bowl of olive oil for dipping.
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil plus extra for drizzling
- 1 large onion, thinly sliced
- 1/2 cup sun-dried tomatoes, chopped
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon dried oregano
- Flaky sea salt for topping
Instructions
- Prepare the Dough: In a small bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until frothy. In a large bowl, mix flour and salt, then add the yeast mixture and olive oil. Stir until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place it in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Caramelize the Onions: While the dough rises, heat olive oil in a skillet over medium heat. Add sliced onions and cook slowly, stirring occasionally, until caramelized and golden brown, about 15-20 minutes. Set aside to cool.
- Shape the Focaccia: Once the dough has risen, preheat the oven to 425°F (220°C). Grease a baking sheet. Transfer the dough to the sheet and stretch it out gently to fit. Use your fingers to create dimples all over the surface.
- Add Toppings: Evenly distribute the caramelized onions and sun-dried tomatoes over the dough. Sprinkle chopped rosemary, oregano, and flaky sea salt on top. Drizzle a little olive oil over everything.
- Bake: Place the focaccia in the oven and bake for about 20-25 minutes or until golden brown. Remove from the oven and let it cool slightly before slicing.
Cook’s tips
- Ensure your water is warm (about 110°F/43°C) to properly activate the yeast; too hot will kill it.
- Don't rush the caramelization of the onions—low and slow brings out their natural sweetness without burning.
- Use a well-greased baking sheet or line with parchment paper to prevent sticking and ensure easy removal.
- For extra flavor, let the shaped dough rest for 15 minutes before adding toppings; this helps the dimples stay defined.
- If you prefer a crispier crust, place a pan of water on the bottom rack of the oven to create steam.
Substitutions
- Use whole wheat flour or bread flour instead of all-purpose for a denser, chewier texture.
- Substitute dried rosemary (1 teaspoon) for fresh if needed, or use thyme or sage for a different herb profile.
- Replace sun-dried tomatoes with roasted red peppers or olives for a different Mediterranean twist.
- Use a red onion or shallot instead of a large yellow onion for a milder, slightly sweeter flavor.
Storage & reheating
Store leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, warm in a 350°F (175°C) oven for 5-7 minutes to restore its crisp exterior and soft interior.
Frequently asked questions
Can I make the dough ahead of time?
Yes, after kneading, you can refrigerate the dough for up to 24 hours. Let it come to room temperature and rise before shaping.
Why didn't my yeast foam?
The water may have been too hot or too cold, or the yeast may be expired. Ensure the water is around 110°F (43°C) and use fresh yeast.
Can I freeze the baked focaccia?
Absolutely. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and reheat as desired.
How do I get more pronounced dimples?
Use your fingertips to press firmly but gently into the dough, almost to the bottom, and don't be afraid to make them deep—they'll puff up during baking.
