“My sister served this next to her charcuterie board for her baby shower and we couldn’t put it out fast enough.”
This French Onion Focaccia Bread is a savory and flavorful delight, combining the rich taste of caramelized onions and Gruyère cheese with a soft, airy focaccia base. The use of French onion soup adds a unique depth of flavor, making this bread a perfect appetizer or side dish.
Ingredients:
Bread Ingredients:
| Ingredient | Quantity |
|---|---|
| French Onion Soup (10.5 oz can) | 1 can |
| Warm Water | As needed (to make 2 cups total liquid) |
| Kosher Salt | 2 teaspoons |
| Active Dry Yeast | 2 teaspoons |
| All-Purpose Flour | 4 cups |
| Extra Virgin Olive Oil | 1 tablespoon (plus more for tray) |
Topping Ingredients:
| Ingredient | Quantity |
|---|---|
| Shredded Gruyère Cheese | 2 1/2 cups |
| White Onions, sliced, caramelized, and cooled | 2 |
| Fresh Thyme Leaves | 1 teaspoon |
Instructions:
- Prepare Liquid: In a 2-cup liquid measuring cup, pour the French onion soup. Microwave until it reaches room temperature. Add warm water until you have a total of 2 cups of liquid.
- Combine Liquid Ingredients: In a large bowl, combine the French onion soup mixture, kosher salt, active dry yeast, and 1 tablespoon of olive oil. Mix with a spoon until the yeast is dissolved.
- Add Flour: Add the all-purpose flour to the liquid mixture and stir until a shaggy, wet dough forms. The dough should be wet and jiggly. Adjust with warm water tablespoon by tablespoon if needed.
- First Rest: Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- Stretch and Folds: Set up a bowl of warm water for your hands. Wet your hands and perform four stretch and folds: one from North, South, East, and West. Lift the dough and coil it under itself. Cover with plastic wrap and let rest for 30 minutes. Repeat this process three more times, for a total of four sets of stretch and folds.
- Assemble with Toppings: Gently transfer the dough to a greased 9×13 inch pan. Spread half of the caramelized onions and half of the Gruyère cheese evenly over the dough. Fold the dough into thirds and flip it lengthwise in the pan. Lightly press it into the pan without degassing it too much. Drizzle with olive oil, then top with the remaining caramelized onions and Gruyère cheese.
- Final Proof: Cover the dough with plastic wrap and let it rest for 1 hour.
- Preheat Oven: Preheat the oven to 400°F (200°C).
- Dimple and Bake: Lightly dimple the focaccia dough from top to bottom. Bake for 20-22 minutes, or until lightly golden and the internal temperature registers 190°F (88°C).
- Cool: Let the focaccia rest for 5 minutes in the pan, then remove it and let it cool completely on a wire rack before slicing and serving.
