Name: Caramelized Onion Gruyère Focaccia (French Onion Soup Style) Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 19 h 45 min
Cuisine: French-inspired
Ingredients: 4 cups All-purpose flour (520 grams) – Bread flour can be used; 2 tsp Kosher salt (10 grams); 2 tsp Instant yeast (7 grams); 2 tbsp Extra virgin olive oil (28 grams); 2 cups Lukewarm water (473 grams); Extra olive oil for drizzling; 1 tbsp Butter (for greasing the pan); ¼ cup Extra virgin olive oil (for dressing); 3 tbsp Butter; 4-5 White or yellow onions (thinly sliced); ¼ tsp Salt; ¼ tsp Black pepper; 1 tbsp Balsamic Vinegar; 1 cup Gruyere cheese (cubed, 150 grams); 2 tsp Fresh thyme (from 3-4 sprigs)

Introduction

This Caramelized Onion Gruyere Focaccia brings the rich flavors of French onion soup right to your table in bread form. Soft and fluffy focaccia is topped with sweet caramelized onions, nutty Gruyere cheese, and fragrant thyme for a truly comforting treat. It’s perfect as a snack, appetizer, or alongside your favorite meal.

The image shows a focaccia bread cut into nine square pieces arranged on a wooden board. Each piece has a golden-brown crust with a fluffy, slightly airy texture and is topped with caramelized onions scattered unevenly across the surface. The onions are deep brown to darker spots, adding a rich contrast to the pale yellow melted cheese layer beneath them. Small sprigs of thyme are sprinkled throughout as a garnish. The wooden board rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups All-purpose flour (520 grams) – Bread flour can be used

2 tsp Kosher salt (10 grams)

2 tsp Instant yeast (7 grams)

2 tbsp Extra virgin olive oil (28 grams)

2 cups Lukewarm water (473 grams)

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 the pan)

¼ cup Extra virgin olive oil

1 cup Gruyere cheese, cubed (150 grams)

2 tsp Fresh thyme (from 3-4 sprigs)

Instructions

Step 1: In a large bowl, combine 4 cups flour, 2 tsp kosher salt, 2 tsp instant yeast, 2 tbsp olive oil, and 2 cups lukewarm water. Stir with a wooden spoon until all the flour is hydrated. The dough should be shaggy but not sloppy.

Step 2: Drizzle olive oil over the dough, then cover the bowl tightly with plastic wrap or a lid. Refrigerate overnight for at least 18 hours to ferment.

Step 3: Two hours before baking, remove the dough from the fridge and uncover. Gently deflate the dough with your hands and transfer it to a buttered and oiled 9×13 inch baking tray or sheet pan.

Step 4: Shape the dough loosely by folding each end over like a letter. Flip so seams are on the bottom, then cover with a tea towel and let rest for 1.5-2 hours until slightly puffed.

Step 5: For the caramelized onions, heat 3 tbsp butter in a nonstick pan over medium heat. Add sliced onions, ¼ tsp salt, and ¼ tsp black pepper. Stir occasionally until onions soften but don’t brown, about 4-6 minutes. Reduce heat to low and cook gently, stirring occasionally, for 30-40 minutes until soft and lightly browned. Stir in 1 tbsp balsamic vinegar, then set aside to cool.

Step 6: Preheat the oven to 425°F (220°C). The dough should have spread to cover the tray. If needed, gently stretch it to the corners. Drizzle extra olive oil over the dough and use your fingers to dimple the surface, creating small valleys and mountains while allowing air bubbles to form.

Step 7: Evenly distribute the caramelized onions, cubed Gruyere cheese, and fresh thyme over the dough. Press the toppings gently into the dough.

Step 8: Bake in the preheated oven for 20-25 minutes until the focaccia is golden brown and the cheese is melted and bubbly. Remove from oven and let cool slightly before slicing.

Tips & Variations

Use bread flour instead of all-purpose for a chewier texture.

Swap Gruyere for Swiss or mozzarella if desired, though Gruyere offers the best melt and flavor.

Make the dough a day ahead and refrigerate overnight to develop better flavor and texture.

Add a sprinkle of flaky sea salt on top before baking for added crunch and flavor.

Incorporate caramelized shallots or a pinch of thyme into the dough for extra aroma.

Storage

Store leftover focaccia in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. For longer storage, freeze the focaccia wrapped in plastic and foil for up to 1 month. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and crispy on the edges.

FAQs

Can I use regular onions instead of white or yellow?

Yes, you can use sweet onions as well, but white or yellow onions caramelize best and offer a balanced sweetness and depth of flavor.

Do I need to refrigerate the dough overnight?

While it’s possible to bake focaccia without the overnight rest, refrigerating the dough overnight improves flavor and texture by slowing the yeast activity and allowing fermentation.