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
Scale
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.
