If you’ve been hunting for a way to elevate your bread game, I’ve got just the thing for you: my absolutely fan-freaking-tastic Grilled Focaccia with Caramelized Onions Recipe. This isn’t your average focaccia—imagine the sweet, rich depth of slow-cooked onions mingling with garlicky, buttery softness, all kissed by a smoky char from the grill. You’ll want this recipe bookmarked and ready for every picnic, dinner party, or cozy night in.
Why You’ll Love This Recipe
- Rich Caramelized Flavor: The slow-cooked onions bring a sweet, savory depth that makes every bite irresistible.
- Perfectly Soft & Crispy Texture: Grilled focaccia develops a tender crumb with slightly crispy edges and those gorgeous grill marks.
- Simple Ingredients, Big Impact: Mostly pantry staples, but the combo feels gourmet every time.
- Great for Any Occasion: Whether a casual snack or party appetizer, it’s always a crowd-pleaser.
Ingredients & Why They Work
Each ingredient in this Grilled Focaccia with Caramelized Onions Recipe plays a part in creating layers of flavor and texture — from the yeast that gives the dough its airy lift, to the butter and garlic that create a luscious topping. Let’s break down why these choices matter and what to look for when shopping.
- Sweet Onions: They caramelize beautifully, delivering natural sweetness that transforms the whole dish.
- Unsalted Butter: For controlled seasoning and luscious richness, especially in the caramelization and garlic butter topping.
- Olive Oil: Adds that classic Mediterranean flavor and helps crisp up the focaccia when grilling.
- Active Dry Yeast: Gives the dough its perfect rise — make sure it’s fresh so your bread puffs up nicely.
- Honey: A subtle sweetener that feeds the yeast and balances savory flavors.
- All-Purpose Flour: The backbone of the dough — we want it silky but still sturdy enough to hold those grill marks.
- Garlic Powder & Fresh Garlic: Garlic in two forms for layered, intense flavor throughout the bread and on top.
- Kosher Salt & Flaked Sea Salt: Essential for seasoning inside and out, bringing out all the flavors just right.
- Fresh Herbs: Chopped herbs like basil, oregano, or thyme add a burst of freshness and color to finish.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
I love how this recipe invites creativity — it’s great as is, but you can totally make it your own. Whenever I make this grilled focaccia, I like to experiment with different herb mixes or sneak in extra flavors by adding roasted garlic instead of fresh on the topping. You should definitely play around and find your favorite combo.
- Variation: I once swapped sweet onions for shallots—gave the caramelization a slightly different, more delicate sweetness that paired beautifully with rosemary.
- Dietary tweak: For a dairy-free version, swap the butter for plant-based margarine or extra olive oil, and it comes out just as tasty.
- Seasonal herbs: If spring’s in the air, I use fresh chives and dill to brighten it up; in fall, I lean on earthy oregano and thyme.
Step-by-Step: How I Make Grilled Focaccia with Caramelized Onions Recipe
Step 1: Slowly Caramelize Those Onions Like a Pro
Start by heating your skillet over very low heat and adding the butter plus olive oil. Toss in those thinly sliced sweet onions with a sprinkle of salt, and stir frequently. This step takes patience—expect anywhere from 1 to 2 hours—but oh, the payoff! The onions turn a deep golden brown and get irresistibly sweet and tender. Don’t rush this or crank the heat; slow and steady caramelization is key to avoiding burnt bits.
Step 2: Get Your Dough Rising
While your onions do their magic, whisk together warm water, active dry yeast, and honey in a bowl, letting it sit for 10-15 minutes until frothy—this lets the yeast wake up and shows it’s alive. Then, mix the flour, garlic powder, salt, olive oil, and yeast mixture using your stand mixer’s dough hook. Knead on medium-low for 5-6 minutes until silky smooth. If it feels too sticky, dust with a bit more flour but don’t overdo it; the dough should be soft, pliable, and a bit tacky.
Step 3: Shape, Rise, and Prep to Grill
Cover your dough and let it rise in a warm spot for about an hour, until it doubles. Then divide it into four equal pieces and flatten each one into roughly 6-8 inch rectangles. Don’t forget to dust your baking sheets and surfaces liberally with flour to keep the dough from sticking as it rises again for 20-30 minutes. Press your fingers all over the dough to create those classic focaccia dimples—those little pockets are fantastic for holding all the flavors later!
Step 4: Grill to Perfection
Heat your grill to around 450°F. Melt your garlic butter and chop those fresh herbs while you prepare your floured pizza peel or cutting board. Slide each dough piece onto the peel and quickly transfer it to the grill, careful not to stretch or tear your dough. After 1-2 minutes, once bubbles form and you get nice char marks, flip it carefully and grill the other side to a beautiful golden brown. This step feels a bit scary if you haven’t grilled bread before, but once you master moving the dough swiftly and trusting when to flip, it’s incredibly rewarding.
Step 5: Load It Up & Serve
Remove the grilled focaccia and immediately brush with that fragrant garlic butter, then sprinkle generously with your fresh herbs and flaked sea salt. Top with the luscious caramelized onions and slice. I enjoy serving this warm, with the softness still intact and the sweet-savory onions just oozing with flavor. It’s pure bliss.
Pro Tips for Making Grilled Focaccia with Caramelized Onions Recipe
- Patience is a Superpower: Don’t rush the caramelizing—low and slow onions develop the best flavor, and it’s worth the wait.
- Flour, But Not Too Much: Dust surfaces and dough lightly; too much flour makes focaccia dense. Aim for silky, slightly tacky dough.
- Handle Dough Gently on Grill: Use a well-floured peel and quick movements to prevent sticking or tearing.
- Watch the Heat: Medium-high heat is perfect—too high, and focaccia can burn before cooking through.
How to Serve Grilled Focaccia with Caramelized Onions Recipe
Garnishes
I always top mine with a mix of fresh herbs like basil and thyme — they brighten the buttery richness and add a fresh herbal punch. Adding a pinch of flaky sea salt on top just before serving gives little crunch bursts that I can’t get enough of. Sometimes, I sprinkle a tiny dusting of freshly cracked black pepper for a touch of warmth.
Side Dishes
This focaccia pairs beautifully with a simple green salad dressed lightly with lemon and olive oil, or alongside a bowl of hearty soup like tomato basil or minestrone. For more indulgent meals, try serving it with roasted vegetables or a charcuterie board—there’s just something about those caramelized onions and warm bread that complement bold cheeses and cured meats perfectly.
Creative Ways to Present
For parties, I’ve laid out grilled focaccia slices on wooden boards with ramekins of olive oil infused with herbs for dipping, and little piles of extra caramelized onions on the side. It becomes a tactile, interactive centerpiece everyone loves. You can also stuff the slices with cheeses or roasted veggies and secure with toothpicks for finger food that stands out.
Make Ahead and Storage
Storing Leftovers
I wrap any leftover focaccia tightly in foil or plastic wrap and keep it in the fridge for up to 2 days. To keep it fresh, I always store caramelized onions separately—this prevents the bread from getting soggy overnight.
Freezing
If I don’t plan to eat leftovers within a couple of days, I freeze the grilled focaccia slices in an airtight bag with parchment paper between them for easy separation. It freezes beautifully for up to 3 months and thaws quickly on the counter or in the fridge overnight.
Reheating
To reheat, I like to warm slices gently in a 350°F oven for 5-7 minutes until crisp again, then add fresh garlic butter and herbs to bring back that fresh-from-the-grill taste. Microwaving can work but tends to make the bread a little chewy, so I avoid it when I can.
FAQs
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Can I make this Grilled Focaccia with Caramelized Onions Recipe without a grill?
Absolutely! If you don’t have a grill, you can bake the focaccia in a very hot oven (around 475°F) on a preheated baking stone or sheet. Bake until golden and bubbly, about 12-15 minutes. The texture won’t have that smoky char, but it will still be delicious.
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How do I know when the caramelized onions are done?
The onions are ready when they’re a deep golden brown, very soft, and taste sweet rather than sharp or burnt. They should have reduced significantly in volume and have a jammy consistency. Stir every 5-10 minutes during the process to prevent burning and ensure even cooking.
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Can I prepare the dough ahead of time?
Yes, you can prepare the dough a day in advance. After the first rise, punch it down, wrap it tightly, and refrigerate overnight. The next day, let it come to room temperature before shaping and proceeding with the recipe.
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What kind of herbs work best for this recipe?
Fresh herbs with bold flavors are ideal—think basil, oregano, thyme, and chives. Feel free to mix and match based on what you have on hand or your personal preference. They add a fresh, aromatic contrast to the buttery, savory focaccia.
Final Thoughts
This Grilled Focaccia with Caramelized Onions Recipe has quickly become one of my all-time favorites to share with friends and family. It’s warm, comforting, and feels just fancy enough to impress without any fuss. I love how it brings people together around the table—or the grill! Once you try it, I’m pretty sure you’ll keep coming back to this recipe whenever you want a slice of happiness. So, grab those onions and get grilling—I can’t wait to hear how yours turns out!
Print
Grilled Focaccia with Caramelized Onions Recipe
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Description
This Caramelized Onion and Garlic Butter Focaccia recipe features richly caramelized sweet onions combined with fragrant garlic butter and fresh herbs. The dough is prepared with garlic powder and olive oil, then grilled to produce a golden, bubbly focaccia with a perfect texture and smoky char. Ideal for serving as a snack, appetizer, or alongside a meal.
Ingredients
Caramelized Onions
- 2 sweet onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon salt
Dough
- 1 3/4 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 5 cups all-purpose flour, plus more for your workspace
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1/3 cup extra virgin olive oil
Garlic Butter and Topping
- 4 tablespoons unsalted butter, melted
- 3 garlic cloves, minced
- ¼ cup chopped fresh herbs (such as chives, dill, basil, oregano, thyme)
- ½ tablespoon flaked sea salt
Instructions
- Caramelize Onions: Heat a large skillet or pot over low heat and add 4 tablespoons butter and 1 tablespoon olive oil. Once melted, stir in the sliced onions and ½ teaspoon salt. Cook slowly over low heat, stirring often, until onions are deeply caramelized, about 1 to 2 hours. Keep a close watch and stir frequently to avoid burning. While the onions cook, prepare the dough.
- Activate Yeast: In a bowl, combine warm water, yeast, and honey. Let the mixture sit for 10 to 15 minutes until it becomes foamy, indicating the yeast is active.
- Make Dough: In the bowl of a stand mixer fitted with a dough hook, add flour, garlic powder, 2 teaspoons kosher salt, ½ cup olive oil, and the yeast mixture. Mix until the dough starts to combine, then knead on medium-low speed for 5 to 6 minutes. If the dough feels very sticky, gradually add a little extra flour until it is silky and manageable.
- First Rise: Transfer the dough to an oiled bowl and cover it. Place in a warm spot for 1 hour or until it doubles in size.
- Shape Dough: Once risen, punch down the dough and divide it into 4 equal pieces. Roll and press each piece into shapes about 6 to 8 inches long and 4 inches wide. Line two baking sheets with parchment paper and sprinkle generously with flour to prevent sticking. Lay the dough pieces on the sheets and press with fingers to create traditional focaccia dimples. Let rise again in a warm place for 30 minutes.
- Prepare Grill and Garlic Butter: Preheat your grill to medium heat (around 450 degrees F). Melt the remaining 4 tablespoons of butter and mix in the minced garlic cloves. Chop your fresh herbs and set aside.
- Grill Focaccia: Flour a pizza peel or cutting board well to easily transfer the dough. Transfer each dough piece to the peel, pressing dimples and brushing the top with olive oil. Quickly slide the dough onto the hot grill. Cook for 1 to 2 minutes until bubbles form and light char appears. Flip the dough once it lifts easily without sticking, and grill another 1 to 2 minutes until golden and puffed. Remove and place on a baking sheet. Repeat with remaining pieces.
- Finish and Serve: Brush the grilled focaccia with garlic butter immediately. Sprinkle with chopped fresh herbs and flaked sea salt. Top generously with the caramelized onions. Slice and serve warm.
Notes
- Caramelizing onions slowly over low heat is key for deep flavor; do not rush this step.
- If dough is too sticky, add flour sparingly to avoid tough focaccia.
- Pressing finger dimples in the dough helps create focaccia’s classic texture and allows toppings to sit well.
- Use a well-floured peel and work quickly when transferring dough to the grill to prevent sticking.
- If you don’t have a grill, you can bake the focaccia at 450 degrees F for about 15-20 minutes until golden.
- Fresh herbs can be adjusted to your preference or omitted if unavailable.
- Using flaked sea salt adds a nice crunch and saltiness as a finishing touch.
