Focaccia Recipe
Italian flat bread crowned with sweet caramelized onions, tangy gorgonzola
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Ingredients
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Dough
Topping — caramelized onions & cheese
Finish & assembly
Method
Dough
- 1
Bloom yeast
In a large mixing bowl or the bowl of a stand mixer, combine warm water (1 3/4 cups) with sugar (1 tsp) and sprinkle the active dry yeast (2 tsp) over the surface. Stir briefly and let sit 5–10 minutes until foamy and fragrant.
- 2
Mix dough
Add 2 tablespoons of olive oil and 3 1/2 cups of the flour to the yeast mixture with 1 1/2 teaspoons salt. If using a stand mixer, attach the dough hook and mix on low until a shaggy dough forms (about 3–4 minutes). If mixing by hand, stir with a wooden spoon until incorporated.
- 3
Knead & adjust
Gradually add the remaining 1/2 cup flour as needed to bring the dough together into a slightly sticky, cohesive ball. Knead in the mixer for 4–6 minutes on medium-low, or knead by hand on a lightly floured surface for 6–8 minutes, until smooth and elastic but still slightly tacky. Add the final 1 tablespoon olive oil near the end of kneading and incorporate.
- 4
Topping — caramelized onions & cheese
- 5
Slice onions
While the dough rises, peel and thinly slice 2 medium yellow onions to yield about 2 cups sliced.
- 6
Caramelize onions
Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide skillet over medium-low heat. Add the sliced onions, 1/2 teaspoon kosher salt, and 1/2 teaspoon sugar. Cook, stirring occasionally, lowering heat if browning too quickly, until onions are deeply golden-brown and sweet, about 25–35 minutes. If they begin to stick, add a splash (1–2 tablespoons) of water to deglaze the pan. Remove from heat and let cool to room temperature.
- 7
Prepare cheese and herbs
Crumble 6 ounces gorgonzola and roughly chop 1 teaspoon fresh rosemary (if using). Reserve until assembly.
Finish & assembly
- 8
Shape dough
Once the dough has doubled, gently punch it down and transfer it to a well-oiled 13x9-inch baking sheet or a rimmed half-sheet pan. Drizzle 1 tablespoon olive oil onto the pan and spread to coat. Stretch and press the dough with your fingers to fill the pan into an even rectangle about 3/4-inch thick. If dough resists, let rest 10 minutes and continue to stretch.
- 9
Second rise
Cover the shaped dough loosely with oiled plastic wrap or a damp towel and let rest 20–30 minutes to puff slightly.
- 10
Dimple dough & oil
Preheat oven to 450°F (230°C) with a rack in the middle. Using your fingertips, press deep dimples all over the surface of the dough (about 1/2-inch deep). Mix 1 tablespoon olive oil with 1 tablespoon water and brush or drizzle this mixture over the dough, working it into the dimples so oil pools in them.
- 11
Add toppings
Evenly scatter the cooled caramelized onions over the dough, spreading them so the topping is balanced but not overly dense (reserve any very moist onion bits). Crumble the gorgonzola evenly across the surface. Sprinkle chopped rosemary (1 tsp) if using, and finish with 1/2 teaspoon coarse sea salt and 1/4 teaspoon freshly ground black pepper.
- 12
Bake
Bake in the preheated 450°F (230°C) oven for 15–20 minutes, rotating the pan halfway through, until the focaccia is golden-brown at the edges and the cheese has softened and begun to brown in spots. If the top is browning too quickly while the interior hasn't finished, tent loosely with foil and continue to bake until done.
- 13
Rest & finish
Remove the focaccia from the oven and immediately brush any exposed dry areas lightly with the remaining 1 tablespoon olive oil. Let rest on the pan 10 minutes, then transfer to a rack. Slice into squares and serve warm or at room temperature.