Onion focaccia bread – Golden, fluffy, and topped with sweet caramelized onions

Onion Focaccia Bread is the answer when you want something warm, fragrant, and honestly kind of impressive without a lot of stress. If your week has been busy and you just want a bake that feels cozy but not complicated, this is it. The dough is forgiving, the topping is sweet and savory, and the results make your kitchen smell like a tiny bakery. I make this when friends are coming over or when I have a soup that needs a little something on the side. It is a crowd pleaser, and it stores well for snacking all week.

Why Youll Love This Onion Focaccia Bread Recipe

This focaccia has that dream combo of chewy inside and golden, crisp edges drenched in good olive oil. The onions go low and slow until they turn jammy and sweet, then you scatter them over the dough and let the oven do the magic. It is unfussy and flexible, which is my favorite kind of baking. You can start the dough in the afternoon, or even the night before if that suits your schedule better. It is also beginner friendly thanks to the simple mix and rest approach, so you can relax and enjoy the process.

Sharing wise, this tray gets people hovering near the counter picking off salty corners before dinner. You can slice it into squares for game night, or serve big wedges with salad and a simple protein. And because it starts with pantry staples, it is surprisingly budget friendly.

I baked this for my neighbors and they asked for the recipe before the bread even cooled. The edges were crisp, the onions were sweet, and I felt like a baking rockstar with very little effort.

It is also easy to tweak. Add a handful of cheese, switch scallions for onions, or play with herbs. The base is solid, and the rest is pure fun.

Onion Focaccia Bread Recipe

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A warm, fragrant, and impressive focaccia bread topped with sweet and savory caramelized onions, perfect for sharing.

• Total Time: 45 minutes
• Yield: 8 servings 1x

Ingredients

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• 3 cups bread flour or all-purpose flour
• 1 packet instant or active dry yeast
• 1 teaspoon salt
• 1 1/2 cups warm water
• 1/4 cup olive oil (plus more for drizzling)
• 2 large yellow or sweet onions, thinly sliced
• Flaky salt, for topping
• Fresh thyme or rosemary (optional)

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Instructions

1. In a large bowl, whisk flour, yeast, and salt. Add warm water and olive oil. Stir until no dry patches remain, then let rest for 15 minutes.
2. Stretch the dough by wetting your hand and folding it over itself, turning the bowl and repeating 4 times. Cover and let it rise in a warm spot until puffy and doubled, about 60-90 minutes.
3. Cook sliced onions in a skillet with olive oil and a pinch of salt over medium-low heat until golden and sweet, about 20-30 minutes. Add balsamic vinegar at the end if desired.
4. Coat a rimmed sheet pan with olive oil. Transfer the dough to the pan and press it outward. Cover and rest for 20-30 minutes for a second rise.
5. Once puffy, drizzle more oil on top and dimple the dough with your fingertips. Scatter the caramelized onions evenly and finish with flaky salt and herbs if using.
6. Bake at 425°F until golden and caramelized, about 22-28 minutes. Let cool before slicing.

Notes

This focaccia can be stored at room temperature for 1 day, refrigerated for up to 4 days, or frozen for up to 2 months. Reheat to restore crispness.

• Author: James Walker
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 3g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 0mg

Ingredient Notes and Substitutions

Key ingredients

• Bread flour or all-purpose flour: Bread flour gives a chewier crumb, all-purpose makes it a touch softer. Use what you have.
• Instant or active dry yeast: Either works. If using active dry, give it a quick warm water wake up for 5 minutes.
• Warm water: Aim for bath-warm. If it feels hot to your finger, it is too hot for yeast.
• Olive oil: This is a big flavor player, so use one you enjoy. A peppery or fruity oil both shine.
• Yellow or sweet onions: Yellow gives deep savory notes, sweet onions caramelize quickly. Thin slices are best.
• Salt: Kosher or flaky. Flaky is lovely on top for crunch.

Smart substitutions

No bread flour? All-purpose works great. Out of onions? Try shallots or leeks for a delicate vibe. Dairy free folks can still get richness by drizzling extra olive oil after baking. Gluten free blend made for yeasted doughs can work, but look for one with psyllium or xanthan for structure.

If you love deeply sweet onions, brush up on stovetop technique here how to caramelize onions. And if you want a hint of heat, a pinch of red pepper flakes in the onion pan does the trick.

Pan choice matters. A metal sheet pan gives crispier edges than glass. If you only have glass, reduce the oven temp by about 15 degrees near the end to avoid over-browning.

How to Make Caramelized Onion Focaccia Bread

Make the dough

In a large bowl, whisk flour, yeast, and salt. Add warm water and a generous splash of olive oil. Stir with a spoon until no dry patches remain. The dough will look shaggy, which is exactly right. Cover and let it rest for 15 minutes. Then do a quick set of stretches: wet your hand, lift one side of the dough and fold it over, turn the bowl and repeat 4 times. This helps build structure without kneading. Cover again and let it rise in a warm spot until puffy and doubled, typically 60 to 90 minutes.

Caramelize the onions

While the dough rises, warm a slick of olive oil in a wide skillet over medium-low heat. Add thinly sliced onions with a pinch of salt. Cook slowly, stirring every few minutes, until golden and sweet. If the pan looks dry, add a splash of water to deglaze and keep everything soft. This step takes 20 to 30 minutes, and your kitchen will smell amazing. Stir in a drizzle of balsamic right at the end if you like a tiny tang.

Shape, top, and bake

Coat a rimmed sheet pan with olive oil. Gently transfer the dough to the pan, then press it outward with oiled fingers. If it springs back, let it rest 10 minutes and try again. You do not need perfection, just a fairly even layer. Cover and rest 20 to 30 minutes for a second rise. When the dough looks puffy, drizzle more oil on top and dimple with your fingertips, pressing all the way to the bottom to create those classic wells.

Scatter the caramelized onions evenly. Add a sprinkle of flaky salt and fresh thyme or rosemary if you have it. Bake at 425 F until the bottom is deeply golden and the top is caramelized, about 22 to 28 minutes depending on your pan. If you want extra crisp, set the pan on the oven floor for the last 2 minutes. Let it cool a few minutes before slicing so the crumb sets.

Expert Baking Tips

• Hydrate the dough. A slightly sticky dough gives that pillowy crumb. Resist adding too much extra flour.
• Use more oil than you think. Focaccia needs a good coat on the pan and a drizzle on top for crisp edges.
• Let the dough rest. If it fights you while stretching, walk away for 10 minutes. It becomes cooperative.
• Salt in layers. A little in the dough, a little in the onions, and a finish of flaky salt keeps flavor balanced.
• Check the bottom color. Lift a corner with a spatula. Golden brown equals crisp edges and full flavor.
• Scale it up. Double the dough and use two pans for a party, or bake thicker in a 9 by 13 pan for a taller slice.
• Make ahead overnight. Mix the dough the night before, chill covered, and bring to room temp before shaping.

One more thing. If your onions brown too quickly, lower the heat and add a spoon of water. Slow and gentle gives you soft, sweet ribbons that sit beautifully on the bread. And if you are curious about onion variations, try half onions and half leeks for a mellow twist.

How to Store Onion Focaccia Bread

Cool completely before storing to avoid steam making the crust soggy. Keep slices in an airtight container at room temperature for 1 day. For longer, refrigerate up to 4 days, then reheat in a 350 F oven for 6 to 8 minutes to revive the crust. Focaccia freezes like a dream. Wrap individual pieces tightly, then stash in a freezer bag for up to 2 months. Reheat straight from frozen at 375 F for about 12 minutes and it will taste just baked.

If you love batch cooking, here is a quick guide on preserving bread well how to freeze bread. And if you plan to bring this to a potluck, bake it slightly earlier in the day, then rewarm covered with foil for 8 minutes so the top does not over-brown.

Let’s Get You Baking This Tonight

Now you have everything you need to pull off Onion Focaccia Bread at home, from the easy dough to those sweet, silky onions on top. Keep the steps simple, trust the rests, and do not skimp on the olive oil. If you want a cheesy spin for your next round, this take on onions and cheese is a fun read: Cheesy Onion Focaccia Bread – I Am Homesteader. I cannot wait to hear how your kitchen smells and how fast the pan disappears. Go preheat that oven and make a tray you will want to share, but might accidentally keep for yourself.

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