Caramelized Onion Gruyere Focaccia

Caramelized Onion Gruyere Focaccia is a deliciously rich and savory bread that blends the sweetness of slowly caramelized onions with the nutty, creamy flavor of melted Gruyère cheese. Its soft, fluffy texture combined with the fresh aroma of thyme and the slight tang from balsamic vinegar makes it a perfect appetizer, side dish, or snack that’s sure to impress.

This focaccia stands out because of its beautiful layers of flavor the slow-cooked onions bring a deep, sweet complexity, while the Gruyère cheese adds luxurious meltiness and a hint of sharpness. The bread’s airy crumb absorbs the olive oil and aromatic toppings, creating a moist yet crispy crust. Its hands-off overnight rise also makes preparation simple, allowing the flavors to develop fully with minimal effort on the cooking day.

Ingredients

For the Dough:

• 4 cups all-purpose flour (520g; bread flour can be used)
• 2 teaspoons kosher salt (10g)
• 2 teaspoons instant yeast (7g)
• 2 tablespoons extra virgin olive oil (28g)
• 2 cups lukewarm water (473g)
• Extra olive oil for drizzling

For the Caramelized Onions:

• 3 tablespoons butter
• 4-5 white or yellow onions, thinly sliced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon balsamic vinegar

For Baking and Dressing:

• 1 tablespoon butter (for greasing the pan)
• ¼ cup extra virgin olive oil
• 1 cup Gruyère cheese, cubed (150g)
• 2 teaspoons fresh thyme (3-4 sprigs)

How to Make Caramelized Onion Gruyere Focaccia

1. Mix the Dough

In a large bowl, combine flour, kosher salt, instant yeast, olive oil, and lukewarm water. Stir with a wooden spoon until the flour is fully hydrated and the dough is shaggy but not sloppy.

2. Let It Rise Overnight

Drizzle olive oil over the dough surface, cover tightly with plastic wrap, and refrigerate for at least 18 hours for a slow fermentation that enhances flavor and texture.

3. Deflate and Shape

Two hours before baking, remove dough from fridge and uncover. Gently deflate dough and transfer it to a buttered and oiled 9×13-inch baking pan or sheet. Shape by folding ends over toward the center, flip so seams are at the bottom. Cover and let rise 1.5 to 2 hours.

4. Caramelize the Onions

Melt butter in a nonstick pan over medium heat. Add onions, salt, and pepper; sauté until softened but not browned (4-6 minutes). Reduce heat to low and cook onions slowly, stirring often for 30-40 minutes until golden and caramelized. Stir in balsamic vinegar and set aside to cool.

5. Prepare for Baking

Preheat oven to 425°F (220°C). The dough should have stretched to cover the pan. If needed, gently stretch dough to edges. Drizzle extra olive oil on top and use fingers to dimple the dough, creating valleys and allowing bubbles to form.

6. Add Toppings and Bake

Distribute caramelized onions evenly across dough surface. Scatter Gruyère cheese cubes and sprinkle fresh thyme on top. Press gently to nestle toppings into dough.

7. Bake the Focaccia

Place pan in preheated oven and bake 20-25 minutes until golden brown and cheese is melted.

8. Serve

Remove from oven, slice, and serve warm. This focaccia pairs wonderfully with soups, salads, or as a standalone appetizer.

My Best Tips for Success

• Use bread flour for a chewier texture but all-purpose flour works well too.

• Refrigerate dough overnight for enhanced flavor and easier handling.

• Cook onions low and slow to achieve deep caramelization without bitterness.

• Don’t rush dimpling the dough this helps create the signature focaccia texture.

• Use fresh thyme for a vibrant herbal note, removing stems before baking.

• Drizzle extra virgin olive oil generously for a rich crust and flavor.

Delicious Variations to Try

• Add caramelized garlic for extra depth of flavor.

• Toss in chopped olives or sun-dried tomatoes along with onions.

• Swap Gruyère for Fontina or aged cheddar cheese.

• Incorporate rosemary in place of thyme for a different herbal aroma.

• Sprinkle flaky sea salt on top before baking for a salty crunch.

• Serve topped with arugula salad and lemon vinaigrette for contrast.

Frequently Asked Questions

Can I make this dough by hand or in a stand mixer?

Yes, both methods work; knead a bit longer in the mixer for best results.

How long should the dough rise in the fridge?

At least 18 hours, up to 48 hours for more flavor development.

Can I use pre-made caramelized onions?

Yes, but homemade caramelized onions provide the best flavor.

Is Gruyère the only cheese option?

No, other meltable cheeses can be used depending on preference.

How should I store leftover focaccia?

Wrap tightly and store at room temperature for 2 days or freeze up to a month.

Can I reheat focaccia?

Yes, warm briefly in the oven for a crispy crust and soft inside.

Caramelized Onion Gruyère Focaccia

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• Author: Emma Hart
• Total Time: 19 hours 20 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Savory bread featuring slow-cooked caramelized onions, nutty Gruyère cheese, and fresh thyme baked into a soft, fluffy base with an exceptional depth of flavor.

See also  Cowboy Queso

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Ingredients

Scale 1x2x3x

4 cups (520 g) all-purpose flour or bread flour

2 tsp kosher salt (10 g)

2 tsp instant yeast (7 g)

2 tbsp olive oil (28 g)

2 cups lukewarm water (473 g)

Extra olive oil for drizzling

3 tbsp butter

4–5 white or yellow onions, thinly sliced

¼ tsp salt

¼ tsp black pepper

1 tbsp balsamic vinegar

1 tbsp butter (for greasing pan)

¼ cup olive oil

1 cup (150 g) cubed Gruyère cheese

2 tsp fresh thyme leaves

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Instructions

1. Mix dough: In a large bowl, stir together flour, salt, yeast, olive oil, and lukewarm water until the flour is fully absorbed and the dough is shaggy.

2. Overnight rise: Drizzle olive oil over the dough, cover tightly with plastic wrap, and refrigerate for 18–24 hours to allow slow fermentation.

3. Shape dough: Remove from fridge 2 hours before baking. Gently deflate and transfer to a buttered, oiled 9×13‑inch pan. Fold edges inward, flip seam side down, cover, and let rise 1½–2 hours until puffy.

4. Caramelize onions: Melt butter in a pan over medium heat. Add onions, salt, and pepper. Cook 5 minutes until translucent, then reduce heat to low and cook slowly 30–40 minutes, stirring often, until golden. Stir in balsamic and allow to cool.

5. Prepare for baking: Preheat oven to 425°F (220°C). Drizzle olive oil over risen dough and use fingertips to dimple the surface, letting air bubbles form.

6. Add toppings: Evenly spread caramelized onions on top. Scatter Gruyère cubes and sprinkle thyme leaves. Press gently to embed toppings slightly.

7. Bake: Bake for 20–25 minutes until crust is golden and cheese is melted.

8. Serve: Cool slightly, slice, and serve warm.

Notes

Use bread flour for chewier texture or all-purpose for lighter crumb. Refrigerated overnight fermentation enhances flavor and structure. Cook onions slowly for deep caramelization. Dimple dough gently for characteristic focaccia texture. Generously drizzle olive oil for a golden finish.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Bread, Appetizer
• Method: Baking
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1/12 recipe
• Calories: 280
• Sugar: 4 g
• Sodium: 310 mg
• Fat: 13 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 25 mg

Keywords: caramelized onion focaccia, cheesy focaccia bread, gruyère bread recipe, savory onion bread, thyme focaccia