Step 1: Prepare the caramelized onions. This is the most time-consuming step, but it’s well worth the wait! In a large skillet, melt the butter and olive oil over medium heat. Add your diced or thinly sliced yellow onions and a quarter cup of water, then cover the pan. Allow the onions to steam and soften for about 5 minutes. Remove the cover, reduce the heat to medium-low, and continue to sauté for approximately 1 hour. Stir frequently to prevent burning, until the onions are deeply golden brown, sweet, and caramelized to perfection. Once done, scrape them into a bowl and stir in the fresh thyme. Set them aside to cool slightly.

Step 2: Combine the dough ingredients. In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, instant yeast (or activated active dry yeast), and optional finely shredded Parmesan cheese. Pour in the lukewarm water and 2 tablespoons of olive oil. Using a sturdy wooden spoon or a spatula, stir everything together until a shaggy, well-combined dough forms. There’s no need to overmix; just ensure all the dry ingredients are fully incorporated. If you prefer, this step can also be performed in the bowl of a stand mixer fitted with the paddle attachment, mixing on low speed until just combined.

Step 3: First rise (bulk fermentation). Lightly oil your hands to prevent sticking, then carefully transfer the sticky dough from the mixing bowl to a separate, lightly oiled bowl. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot in your kitchen (like a slightly warm oven, or near a sunny window) to rise. This first proofing will take approximately 60 minutes, or until the dough has visibly doubled in size and appears airy.

Step 4: Prepare the garlic oil. While the dough is rising, you can prepare the aromatic garlic oil. In a small saucepan, gently heat the remaining 1/4 cup of olive oil over low heat. Add the sliced or crushed garlic cloves and cook for about 5 minutes, or until the garlic becomes fragrant and just begins to turn a light golden color. Be careful not to burn it! Remove the pan from the heat, discard the garlic cloves (they have imparted their flavor into the oil), and set the fragrant oil aside to cool completely. This oil will be used to enhance the focaccia’s flavor and texture.

Step 5: Stretch and fold the dough. Once the first rise is complete, gently deflate the dough with lightly oiled hands. This “stretch and fold” technique helps develop gluten without kneading. Grab a portion of the dough from the top, gently stretch it upwards, and then fold it down into the center of the bowl. Rotate the bowl a quarter turn and repeat this stretching and folding action for the remaining three sides, completing a total of 4 stretches and folds. This process builds strength in the dough, leading to a more open, airy crumb.

Step 6: Second rise (final proof). Transfer the now strengthened focaccia dough, seam side down, into an oiled 9×9 inch baking pan. Make sure the pan is well-oiled to prevent sticking and ensure a crispy bottom crust. Cover the pan with plastic wrap or a damp towel and place it back in a warm spot for its second rise. This final proofing will also take about 60 minutes. The dough should become noticeably jiggly, display large, visible bubbles on its surface, and nearly fill the entire pan, indicating it’s perfectly proofed and ready for baking.

Step 7: Dimple and bake! Once the dough is fully proofed, preheat your oven to 425°F (220°C). Pour the remaining garlic oil generously over the top of the dough. Using your fingers, press straight down into the dough to create those signature deep dimples. These dimples not only give focaccia its characteristic look but also act as little pools for the delicious garlic oil, ensuring maximum flavor and a moist crumb. Sprinkle generously with fresh thyme, and then immediately transfer the pan to the preheated oven. Bake for 12-18 minutes, or until the top is beautifully golden brown and the internal temperature registers at least 190°F (88°C) with an instant-read thermometer.

Step 8: Top and serve! Once your focaccia is baked to golden perfection, remove it from the oven. While still warm, generously spoon the prepared caramelized onion topping over the entire surface of the bread. Let the pan cool on a wire cooling rack for a few minutes. Before serving, sprinkle with some flaky sea salt for an extra burst of flavor and texture, and a scattering of fresh thyme leaves if desired. Slice into generous pieces and enjoy this incredibly flavorful and fluffy bread warm!

For the Caramelized Onions

• ▢ 2 tbsp olive oil
• ▢ 1 tbsp salted butter
• ▢ 4 cups diced yellow onions
• ▢ 1/4 cup water
• ▢ 2 tbsp fresh thyme, chopped

For the Dough

• ▢ 2 1/2 cups all purpose flour, *see notes below for measuring*
• ▢ 1 1/4 cup lukewarm water
• ▢ 1/4 cup parmesan cheese, finely shredded (optional)
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp granulated sugar
• ▢ 2 tsp instant yeast
• ▢ 3/4 tsp salt
• ▢ 1-2 tbsp fresh thyme (for topping before baking)

For the Garlic Oil

• ▢ 1/4 cup olive oil
• ▢ 3 whole garlic cloves, crushed or thinly sliced

• In a large skillet, melt the butter and 2 tablespoons of olive oil over medium heat. Stir in the diced yellow onions. Add the 1/4 cup of water and cover the skillet; let the onions soften for about 5 minutes. Remove the cover, reduce the heat to medium-low, and continue to sauté the onions for approximately 1 hour, stirring frequently to ensure they caramelize evenly and don’t burn. They should become deeply golden brown and very sweet. Once fully caramelized, scrape them into a bowl and stir in 2 tablespoons of fresh thyme. Set aside.
  2 tbsp olive oil, 1 tbsp salted butter, 4 cups (520 g) diced yellow onions, 1/4 cup (56 g) water, 2 tbsp fresh thyme
• In a large mixing bowl, combine the all-purpose flour, lukewarm water, optional parmesan cheese, 2 tablespoons of olive oil, granulated sugar, instant yeast, and salt. Use a sturdy wooden spoon or spatula to mix all the ingredients together until they are thoroughly combined and a shaggy dough forms. There’s no need for extensive kneading at this stage.
  2 1/2 cups (320 g) all purpose flour, 1 1/4 cup (283 g) lukewarm water, 1/4 cup (30 g) parmesan cheese, 2 tbsp (20 g) olive oil, 1 tbsp granulated sugar, 2 tsp instant yeast, 3/4 tsp salt
• Lightly oil your hands and a separate clean large bowl. Carefully transfer the focaccia dough into the oiled bowl. Cover the top with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot to rise until it has visibly doubled in size, which should take approximately 1 hour.
• Meanwhile, prepare the fragrant garlic oil. Heat the remaining 1/4 cup of olive oil in a small skillet over low heat. Add the crushed garlic cloves and cook gently for about 5 minutes, or until the garlic is wonderfully fragrant and just beginning to turn golden. Be careful not to let it brown too much or burn. Remove the skillet from the heat, carefully discard the garlic cloves (their flavor has infused into the oil), and set the garlic oil aside to cool completely before use.
  1/4 cup (40 g) olive oil, 3 whole garlic cloves
• Preheat your oven to 425°F (220°C). Take your chosen metal 9×9 inch baking pan (or desired size; see Expert Tips for variations) and pour about half of the cooled garlic oil into the bottom, ensuring it coats generously. Set the pan aside.
• Once the dough has doubled in size after the first rise, lightly oil your hands again. Gently deflate the dough. Perform the stretch and fold technique: grab the top section of the dough, stretch it upwards, and then fold it down towards the center onto itself. Rotate the bowl and repeat this action with the other three sides of the dough, completing a total of four stretches and folds. Transfer the dough, seam side down, into the prepared oiled baking pan. Cover the top of the pan tightly with plastic wrap and place it back in a warm spot for its second rise, which will take another 1 hour, or until the dough has doubled in size again.
• After the second 1-hour rise, your focaccia dough should be noticeably jiggly, have developed large, airy bubbles on its surface, and nearly fill the entire baking pan when gently shaken. This indicates it is perfectly proofed and ready for baking.
• Pour the remaining garlic oil generously over the top of the proofed dough. Using your fingers, press straight down into the dough to create deep, characteristic dimples. These indentations will hold the olive oil and create wonderful pockets of flavor. Sprinkle with 1-2 tablespoons of fresh thyme. Transfer the pan to the preheated oven and bake immediately for 12-18 minutes. The focaccia is ready when its top is beautifully golden brown and the internal temperature, measured with an instant-read thermometer, registers at least 190°F (88°C).
  1-2 tbsp fresh thyme
• Once out of the oven, generously spoon the prepared caramelized onions over the top of the warm focaccia bread, spreading them evenly. Let the pan cool on a wire cooling rack for a few minutes. Once slightly cooled, sprinkle with flaky sea salt and additional fresh thyme if desired. Slice into desired servings and enjoy this incredible homemade treat!
• For the absolute best taste and texture, focaccia is definitely best served on the day it’s made. However, any leftovers can be stored in an airtight container or ziplock bag in the fridge for 2-3 days. For longer storage, wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to one month. To reheat, warm slices in the microwave for 30-60 seconds, or in a toaster oven or conventional oven on low heat for a few minutes until warmed through and slightly crisped.

Always work with oiled hands. Focaccia dough is a very sticky dough due to its high hydration, and it WILL stick to your hands if they are not oiled. Keep a small bowl of olive oil nearby to lightly coat your hands whenever you need to handle the dough.

Use a different pan size for varying thickness. For a thinner focaccia with a crispier texture, bake it in a 9×13 inch baking pan. If you prefer a thicker, more substantial and chewy focaccia with a softer interior, an 8×8 inch baking pan will yield excellent results. Adjust baking time accordingly: thinner focaccia may bake faster, thicker focaccia may need a few more minutes.

The calorie information provided for the recipe is an estimate based on common ingredient databases. The accuracy of the calories listed is not guaranteed and may vary depending on specific brands and preparation methods.