Focaccia-Caramelized Onion

Bread machine meets Italian bakery. The dough cycle does all the kneading and first rise for you, then you pat it into a 12-inch round, dimple it with your fingers, and load it up with slow-cooked caramelized onions and a double hit of cheese.

The caramelized onion topping is where the flavor lives. Two medium onions sliced and cooked low and slow in butter with garlic until they turn deep brown and jammy-sweet. Don’t rush this step. Medium-low heat and occasional stirring breaks down the sugars gradually. High heat just burns the outside while the inside stays raw.

Those deep finger dimples in the dough aren’t just for looks. They create wells that trap the onion topping and melted cheese, giving you pools of flavor in every bite. Push all the way down to the pan without poking through.

Bread flour gives this focaccia a chewier, more substantial crumb than all-purpose would. The 30-minute second rise after shaping puffs the dough up around those dimples and creates the airy, pillowy texture you want.

Kitchen Tips

• Let the onions cool before spreading on the risen dough so the heat doesn’t kill the yeast
• Shredded mozzarella on top melts into a stretchy, golden blanket, while the Parmesan adds sharp, salty bites
• Bake until the edges are golden brown, not just the top. That’s your doneness indicator
• Serve warm. Focaccia is at its absolute best within 30 minutes of leaving the oven

Variations

• Add fresh rosemary to the dough for a classic Italian herb focaccia
• Scatter sliced olives or sun-dried tomatoes over the onions before adding cheese
• Brush the edges with garlic butter right after baking for an extra-rich crust