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.
Ingredients
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
Instructions
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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.
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Overnight rise: Drizzle olive oil over the dough, cover tightly with plastic wrap, and refrigerate for 18–24 hours to allow slow fermentation.
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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.
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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.
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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.
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Add toppings: Evenly spread caramelized onions on top. Scatter Gruyère cubes and sprinkle thyme leaves. Press gently to embed toppings slightly.
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Bake: Bake for 20–25 minutes until crust is golden and cheese is melted.
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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