Focaccia bread has always felt like the artistic soul of Italian baking—chewy, golden, and endlessly versatile. This savory Thanksgiving focaccia bread with caramelized onions and herbs is the kind of showstopper that lands right in the middle of the table and disappears faster than the turkey. With sweet and deeply flavorful onions, aromatic herbs, and a crispy golden crust, this recipe leans into the spirit of comfort and celebration. Whether you’re serving it as a side, using it for mini sandwiches, or just sneaking slices while the rest of dinner finishes cooking, it’s a bread that earns its place in both your holiday lineup and your regular baking rotation.

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Savory Thanksgiving Focaccia Bread with Caramelized Onions and Herbs

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Prep Time 25

Cook Time 25

Rising Time 1 40

Total Time 2 30

Course Side Dish

Cuisine American, Italian

Servings 8 large slices

Equipment

Stand mixer with dough hook (or a large mixing bowl and wooden spoon for hand mixing)
Large Mixing Bowl (for proofing)
12x17 inch rimmed baking sheet or sheet pan (a half-sheet pan works best for an even crust)
Plastic wrap or clean kitchen towel (for covering the dough)
Cast iron skillet or sauté pan (for caramelizing onions)
Bench scraper or rubber spatula (helpful for transferring dough)

Ingredients

For the Dough

4 cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons instant yeast
2 tablespoons olive oil plus more for greasing and drizzling
1 ¾ cups warm water about 100°F

For the Caramelized Onions

2 large yellow onions thinly sliced
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon sugar
1 tablespoon balsamic vinegar optional, for depth

For the Toppings

1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme leaves
Flaky sea salt to finish
Extra virgin olive oil for drizzling

Optional: thin slices of garlic, cherry tomatoes, black olives, or red onion for additional focaccia toppings

Instructions

Make the Dough

In the bowl of a stand mixer, combine the flour, instant yeast, and salt. Add warm water and olive oil. Mix on low speed until a shaggy dough forms, then increase to medium and knead for about 5 minutes, until smooth and slightly sticky.
If mixing by hand, stir ingredients together with a wooden spoon until a rough dough forms, then knead on a lightly floured surface for 8-10 minutes.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm place for about 1.5 hours, or until doubled in size.

Caramelize the Onions

While the dough is rising, heat olive oil in a skillet over medium-low heat. Add sliced onions, salt, and sugar. Cook slowly, stirring occasionally, for about 25–30 minutes until golden brown and jammy. Add balsamic vinegar in the last few minutes for extra depth. Set aside to cool.

Prepare the Pan

Generously oil the baking sheet with about 2 tablespoons of olive oil. Once the dough has doubled, gently deflate it and transfer it to the oiled pan. Press and stretch the dough to fit the pan. If it resists stretching, let it rest for 10 minutes and try again.
Cover the pan and let the dough rest for another 30 minutes while the oven preheats.

Preheat the Oven

Preheat your oven to 450°F (232°C). A hot oven is key for a crispy bottom crust and golden edges.

Decorate and Dimple

Drizzle olive oil over the dough. Use your fingers to create deep dimples all over the surface—this helps the oil pool in little flavor pockets. Scatter the caramelized onions evenly across the top. Add rosemary, thyme, and any other focaccia toppings you’re using (like garlic slices or olives).
Don’t forget a final sprinkle of flaky sea salt for that signature finish.
This is a great moment to tap into your inner bread artist. Many people have elevated this dish into a creative canvas, turning it into focaccia bread art with vegetable “flowers” or herb landscapes.

Bake

Bake for 22–25 minutes until the focaccia is puffed, golden, and crisp around the edges. Rotate the pan halfway through for even coloring.
Let it cool slightly before slicing. Serve warm or at room temperature.

Perfect Pairings

This savory focaccia is wonderfully adaptable to a variety of meals and occasions:

Thanksgiving Side: Serve this bread warm with whipped herb butter or infused olive oil as a rustic, flavorful addition to your Thanksgiving spread.
Cheese & Charcuterie Boards: Slice into sticks or squares and serve alongside soft cheeses, cured meats, and olives.
Soup Companion: This focaccia is especially delicious next to tomato basil soup or creamy butternut squash bisque.
Sandwich Base: Cut horizontally and stuff with turkey, arugula, and cranberry spread for a killer day-after-Thanksgiving sandwich.
Italian Vibe: Pair with pasta dishes like baked ziti or spaghetti carbonara to complete a full Italian-inspired meal.

If you’re in the mood for something more creative, use leftover slices as a base for foccacia bread pizza. Just top with mozzarella, marinara, and your favorite toppings and bake until bubbly.

FAQs

1. What kind of flour is best for focaccia?

All-purpose flour works perfectly in this recipe, providing the right amount of chew and tenderness. Bread flour can also be used if you prefer a slightly chewier bite.

2. Can I use dried herbs instead of fresh?

Yes! If you’re using dried rosemary or thyme, reduce the amount to 1 teaspoon each. Dried herbs are more concentrated, so you’ll need less to achieve the same flavor.

3. Can I make this ahead of time?

Absolutely. You can refrigerate the dough overnight after the first rise. Let it come to room temperature for 30–45 minutes before shaping and baking. Caramelized onions can be made up to 3 days ahead and stored in the fridge.

4. What are some other focaccia bread toppings I can try?

Beyond caramelized onions and herbs, try roasted garlic for a garlic foccacia bread vibe, or scatter sliced olives for an olive focaccia bread twist. Tomatoes, red onions, chili flakes, or even parmesan cheese make excellent additions.

5. Can I use this dough for focaccia bread art?

Definitely. This dough is ideal for focaccia bread art—it’s soft and pillowy, holding vegetables and herbs beautifully during baking. Use red onions, bell peppers, rosemary sprigs, and chives to create edible landscapes.