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Caramelized Onion Gruyère Focaccia (French Onion Soup Style) Recipe

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★★★★★

4.5 from 129 reviews

This Caramelized Onion Gruyere Focaccia is a delightful twist on traditional focaccia, inspired by the flavors of French onion soup. Featuring a chewy, golden crust topped with sweet, slow-cooked caramelized onions, nutty Gruyere cheese, and fragrant fresh thyme, this savory bread is perfect as an appetizer, snack, or accompaniment to your meal. The dough is prepared with a long, cold ferment for deep flavor and texture, while baking creates a crisp, aromatic surface.

Ingredients

Scale

Dough

  • 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)

Caramelized Onions

  • 3 tbsp Butter
  • 4–5 White or yellow onions (thinly sliced)
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • 1 tbsp Balsamic Vinegar

Toppings

  • 1 cup Gruyere cheese (cubed, 150 grams)
  • 2 tsp Fresh thyme (from 3–4 sprigs)

Instructions

  1. Mix: In a large bowl, combine 4 cups all-purpose flour, 2 tsp kosher salt, 2 tsp instant yeast, 2 tbsp extra virgin olive oil, and 2 cups lukewarm water. Stir with a wooden spoon until all the flour is hydrated. The mixture should be shaggy but not sloppy.
  2. Rise: Drizzle a little olive oil over the dough’s surface, cover the bowl tightly with plastic wrap or a cover, and refrigerate overnight for at least 18 hours to develop flavor.
  3. Deflate: Two hours before baking, remove the dough from the fridge and uncover it. Use your hands to gently deflate the dough, then transfer it to a buttered and oiled 9×13 inch baking tray or sheet pan.
  4. Shape: Shape the dough loosely by folding each end over like a letter, then flip it seam side down. Cover with a tea towel and let it rest for 1.5–2 hours until it spreads out and rises.
  5. Make Caramelized Onion: Over medium heat, melt 3 tbsp butter in a non-stick pan. Add thinly sliced onions, ¼ tsp salt, and ¼ tsp black pepper. Stir for 4–6 minutes until softened but not browned. Reduce heat to low and caramelize the onions slowly for 30–40 minutes until soft and lightly browned. Stir in 1 tbsp balsamic vinegar, then cool.
  6. Dimple: Preheat oven to 425°F (220°C). Press the dough to the edges if it hasn’t spread fully. Drizzle more olive oil over the surface, then create dimples all over the dough with your fingers, developing valleys and air bubbles.
  7. Dress: Evenly distribute the caramelized onions, cubed Gruyere cheese, and fresh thyme over the dough, pressing them gently into the surface.
  8. Bake: Bake the focaccia in the preheated oven for 20–25 minutes until the crust is golden brown and the cheese is melted and bubbly. Remove from oven and cool slightly before slicing.

Notes

  • For best flavor and texture, allow the dough to ferment overnight as this develops complexity and gluten structure.
  • You can substitute bread flour for all-purpose flour to achieve a chewier texture.
  • Be patient while caramelizing the onions to get deep sweetness without burning.
  • Fresh thyme adds aromatic freshness, but dried thyme could be used as a substitute if necessary.
  • This focaccia is delicious fresh or warmed up the next day and pairs well with soups and salads.

Keywords: Caramelized Onion Focaccia, Gruyere Focaccia, French Onion Soup Bread, Savory Focaccia, Caramelized Onion Bread

Find it online: https://thefoodrecipe.com/caramelized-onion-gruyere-focaccia-french-onion-soup-style-recipe/