French Onion Focaccia
Fluffy, golden focaccia with crispy edges- stuffed with sweet caramelized onions and nutty, savory gruyere! The cheese pull alone will make you weak in the knees.
Ingredients
- olive oil
- fresh rosemary
- garlic
- bread flour
- instant yeast
- salt
- sugar
- warm water
- yellow onion
- Gruyère cheese
- Parmesan cheese
- salt
- black pepper
Method
- 1
Finely chop fresh rosemary.
- 2
Mince garlic.
- 3
Combine the chopped rosemary, minced garlic, and about half of the olive oil in a small saucepan.
- 4
Gently heat the oil mixture on the stove to infuse the flavors. Do not let it boil.
- 5
In a large mixing bowl, combine the bread flour, yeast, salt, and sugar.
- 6
Pour the warm infused oil mixture and the warm water into the dry ingredients.
- 7
Mix the ingredients with a dough whisk or spoon until a shaggy, wet dough forms.
- 8
Stretch and fold the dough in the bowl a few times to develop the gluten.
- 9
Cover the bowl and let the dough rise until it has doubled in size.
- 10
Thinly slice the yellow onion.
- 11
Heat a large skillet over medium heat with a bit of olive oil. Add the sliced onions.
- 12
Season the onions with salt and pepper to taste.
- 13
Cook the onions, stirring occasionally, until they are soft, deeply golden brown, and caramelized.
- 14
Generously coat the bottom of a 9x13 inch baking pan with olive oil.
- 15
Grate the block of Gruyère cheese.
- 16
Pour about half of the risen dough into the prepared pan.
- 17
Drizzle the dough with olive oil.
- 18
Spread the caramelized onions evenly over the dough.
- 19
Sprinkle a generous layer of the grated Gruyère cheese over the onions.
- 20
Take the remaining half of the dough and stretch it over the filling, pinching the edges to seal.
- 21
Flip the entire loaf over in the pan so the seam side is down.
- 22
Using your fingertips, gently press down and dimple the dough, spreading it to fill the pan.
- 23
Cover and let the dough rise a second time for about 30-45 minutes.
- 24
Mid-way through the second rise, the baker experiences a power outage and moves the operation to an outdoor grill.
- 25
Preheat your grill to approximately 400°F (200°C), aiming for indirect heat.
- 26
After the second rise, top the focaccia with more caramelized onions (if desired), a generous layer of Gruyère cheese, and grated Parmesan cheese.
- 27
Place the pan on the grill, close the lid, and bake for 20-25 minutes, or until the top is golden brown, bubbly, and the bread is cooked through.
- 28
Carefully remove the hot pan from the grill.
- 29
Let the focaccia cool for a few minutes before slicing and serving warm. Enjoy the impressive cheese pull
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