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Focaccia Bread with Caramelized Onions and herbs

Savory Thanksgiving Focaccia Bread with Caramelized Onions and Herbs

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Prep Time 25 minutes
Cook Time 25 minutes
Rising Time 1 hour 40 minutes
Total Time 2 hours 30 minutes
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

  1. 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.
  2. 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.
  3. 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

  1. 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

  1. 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.
  2. Cover the pan and let the dough rest for another 30 minutes while the oven preheats.

Preheat the Oven

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

Decorate and Dimple

  1. 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).
  2. Don’t forget a final sprinkle of flaky sea salt for that signature finish.
  3. 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

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