French Onion Soup Focaccia

Name: French Onion Soup Focaccia
Total time: 120 min
Yield: 8 Servings
Ingredients: 💧 2 cups water; 1 (0.25-ounce) packet active dry yeast, such as Red Star®; 🍬 1/2 teaspoon sugar; 2 tablespoons olive oil; 🧂 1 tablespoon kosher salt; 3 cups all-purpose flour; 2 cups bread flour; 🧈 2 tablespoons unsalted butter; 1 cup grated Gruyère cheese; 1/2 teaspoon herbes de Provence or dried thyme

Cost $7.5, save $10

Source: Recommended by CookPal

120 Min
8 Servings
$7.5

French Onion Soup Focaccia

Cost $7.5, save $10

Source: Recommended by CookPal

120 Min
8 Servings
$7.5

INGREDIENTS

Focaccia Dough
- 💧 2 cups water
- 1 (0.25-ounce) packet active dry yeast, such as Red Star®
- 🍬 1/2 teaspoon sugar
- 2 tablespoons olive oil
- 🧂 1 tablespoon kosher salt
- 3 cups all-purpose flour
- 2 cups bread flour
Focaccia Toppings
- 🧈 2 tablespoons unsalted butter
- 1 cup grated Gruyère cheese
- 1/2 teaspoon herbes de Provence or dried thyme

STEPS

Pour water into a large bowl and sprinkle yeast and sugar on top. Mix briefly, then let sit for 10 minutes until foamy.

Stir in olive oil and kosher salt. Add both types of flour and mix until no dry streaks remain.

Cover the bowl and allow to rise for 45 minutes.

Perform stretch and fold technique: Pull and fold the dough all around the bowl. Cover and let rest. Repeat this process three more times at 30-minute intervals.

After dough doubles in volume, transfer to a lightly oiled 9x13-inch pan. Let it rise for about 1 hour.

While dough is rising, melt butter in a skillet over medium heat. Add onions with a pinch of salt, cooking on medium-low heat for 40 minutes until deeply caramelized, stirring often and adding water as needed. Set aside to cool.

Preheat the oven to 450°F (230°C).

Drizzle olive oil onto dough and dimple its surface. Evenly spread Gruyère cheese, then dollop caramelized onions. Sprinkle herbes de Provence on top.

Bake the focaccia for 25–30 minutes until golden brown and bubbly.

Remove from oven, let cool in pan for 10 minutes, then transfer to a cutting board. Cool for another 10 minutes before slicing.

NUTRIENTS

Per 1 serving

🔥

350

Calories

11g
Protein
51g
Carbs
11g
Fats

💡 Tips

Use a light-colored skillet to monitor the caramelization of onions more easily and prevent burning.Chill the dough overnight for deeper flavor development before baking.If you don’t have Gruyère, sharp Cheddar is a good alternative.For a more rustic presentation, use a cast-iron skillet instead of a 9x13 pan.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.