Onion Thyme Focaccia Recipe

Flour: The base of the dough, providing structure and texture.

Active dry yeast: A leavening agent that helps the dough rise.

Water: Used to hydrate the dough and activate the yeast.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the flavor of the dough.

Olive oil: Adds richness and helps create a tender crumb.

Onions: Caramelized to add a sweet and savory topping.

Thyme leaves: Fresh herbs that add an aromatic flavor.

Coarse sea salt: Sprinkled on top for a burst of salty flavor.

When caramelizing onions, make sure to cook them slowly over medium heat. This allows the natural sugars in the onions to break down and develop a deep, rich flavor. Stir occasionally to prevent burning and ensure even cooking. Patience is key to achieving perfectly caramelized onions.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the focaccia a chewier texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be dissolved in water first.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• sugar - Substitute with honey: Honey can add a subtle sweetness and a slightly different flavor profile.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and can enhance the flavor of the focaccia.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative.

• onions - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions.

• fresh thyme leaves - Substitute with dried thyme: Dried thyme is more concentrated, so use about one-third of the amount of fresh thyme.

• coarse sea salt - Substitute with fleur de sel: Fleur de sel is a delicate finishing salt that can add a subtle crunch and enhance the flavor.

• Allow the focaccia to cool completely before storing. This prevents condensation from making the bread soggy.
• Wrap the focaccia tightly in plastic wrap or aluminum foil to maintain its freshness.
• Store the wrapped focaccia in an airtight container or a resealable plastic bag to keep it from drying out.
• Keep the focaccia at room temperature if you plan to consume it within 2 days. For longer storage, refrigerate it.
• To freeze, wrap the focaccia in plastic wrap and then in aluminum foil to prevent freezer burn.
• Place the wrapped focaccia in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to eat, thaw the focaccia at room temperature for a few hours or overnight in the refrigerator.
• For a freshly baked taste, reheat the focaccia in a preheated oven at 350°F (175°C) for about 10 minutes or until warm and crispy.
• If you prefer, you can also reheat individual slices in a toaster oven for a quick and easy snack.
• Enjoy your onion thyme focaccia with a drizzle of olive oil or alongside your favorite soups and salads.

• Preheat your oven to 350°F (175°C). Place the leftover focaccia on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes until warmed through and the crust is crispy again.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the focaccia directly on the rack. Heat for 5-7 minutes, keeping an eye on it to ensure it doesn't burn.

• If you prefer using a microwave, place a damp paper towel over the focaccia to keep it moist. Microwave on medium power for 30-45 seconds. Note that this method may make the crust less crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the focaccia in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through and slightly crispy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the focaccia in the basket and heat for 3-5 minutes. This method will keep the crust crispy and the inside soft.

• Mixing bowl: A large bowl used to combine the flour, yeast, sugar, and salt, and to mix the dough.

• Measuring cups: Used to measure the flour and warm water accurately.

• Measuring spoons: Used to measure the yeast, sugar, salt, and olive oil.

• Wooden spoon: Used to mix the dough ingredients together until a dough forms.

• Floured surface: A clean surface dusted with flour to knead the dough on.

• Skillet: Used to heat olive oil and caramelize the onions.

• Baking sheet: A greased sheet used to spread out the dough for baking.

• Oven: Preheated to 425°F (220°C) to bake the focaccia.

• Knife: Used to thinly slice the onions.

• Cutting board: A surface to safely slice the onions on.

• Kitchen towel: Used to cover the dough while it rises.

• Cooling rack: Used to let the focaccia cool slightly before slicing and serving.

Prepare ingredients in advance: Slice the onions and measure out the flour, yeast, and other ingredients the night before.

Use a stand mixer: Let a stand mixer do the heavy lifting for kneading the dough, saving you time and effort.

Caramelize onions ahead: Cook the onions earlier in the day and store them in the fridge until ready to use.

Quick rise method: Place the dough in a slightly warm oven to speed up the rising process.

Preheat oven early: Start preheating your oven while the dough is rising to save time.