CHEESY ONION FOCACCIA BREAD
This cheesy onion focaccia bread is soft, golden, and loaded with caramelized onions and melty cheese. Perfect as a side, snack, or sandwich base, it’s savoury, aromatic, and wonderfully satisfying right out of the oven.
Ingredients
For the Dough:
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 teaspoon sugar
- 1 cup warm water about 110°F / 45°C
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ¼ cup olive oil
For the Topping:
- 1 large onion thinly sliced
- 1 tablespoon olive oil for onions
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano optional
- Coarse sea salt for sprinkling
Instructions
Make the Dough:
- In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy. Stir in flour, salt, and olive oil. Knead into a soft dough. Cover and let rise for 1 hour or until doubled.
Prepare the Onions:
- While the dough rises, sauté onions in 1 tablespoon olive oil over medium heat until golden and soft, about 10–12 minutes. Set aside.
Shape and Top:
- Punch down the dough and spread it in a greased 9x13-inch pan. Use fingers to dimple the surface. Top with caramelized onions, mozzarella, Parmesan, oregano (if using), and a sprinkle of coarse salt.
Bake:
- Bake at 400°F (200°C) for 20–25 minutes until golden brown and bubbly.
Cool and Serve:
- Let cool slightly before slicing and serving warm.
Notes
- Make Ahead:
Dough can be made and refrigerated overnight. Bring to room temperature before baking. - Flavour Additions:
Add garlic to the onions or sprinkle with red pepper flakes for a spicy twist. - Serving Suggestions:
Serve as a side to soups, salads, or cut into squares for party platters. - Allergy-Friendly Options:
Use dairy-free cheese alternatives and gluten-free flour mix if needed. - Storage Tips:
Store leftovers in an airtight container for up to 2 days. Reheat in the oven for best texture.