The Focaccia Recipe You’ll Want to Commit to Memory

“What. Did. You. Cook?!”

Is there a bigger compliment to a home baker than that question, uttered with a combination of disbelief and sheer hunger? Not really. Welcome to our new focaccia recipe, from our cookbook, Baking Favorites: 100 Sweet and Savory Recipes From Our Test Kitchen.

Focaccia is one of the most simple and satisfying bread recipes to master at home, and different variations on the classic preparation are recipes we’ve loved sharing. This focaccia recipe is plush and chewy at once, redolent of fresh herbs, and almost hearty enough to center a whole meal around thanks to that pile of caramelized onions. It’s like a slightly lighter pizza, really, without a lot of fuss. (And we challenge you to find a more meditative baking project than “dimpling” focaccia dough to your liking.) Serve it with a green salad, with a gooey cheese, next to a pile of charcuterie and olives, or on its own, as a light breakfast with tea or coffee.

Focaccia: Bake this recipe once, and you’ll make it forever. Welcome to your new obsession.

Focaccia with Caramelized Onions & Herbs 

 
For the Focaccia Dough 

• 6¼ cups (1 lb 9 oz/710 g) bread flour 
• 2½ cups (600 ml) room-temperature water (70°–74°F/21°–23°C) 
• 3 tsp. sugar 
• ½ cup (120 ml) warm water (95°F/35°C) 
• 1 package (2¼ teaspoons) active dry yeast 
• 1 tbsp. plus 1½ teaspoons kosher salt 
• ½ cup (120 ml) extra-virgin olive oil, plus more as needed 
• Flaky sea salt, for sprinkling 

• 2 tbsp. avocado oil or unsalted butter 
• 2 yellow onions, halved lengthwise, then thinly sliced lengthwise 
• Flaky sea salt, for sprinkling 
• 4 tbsp. olive oil, plus more for drizzling 
• 3 cloves garlic, thinly sliced 
• Leaves from 1 fresh rosemary sprig 
• Fresh basil leaves, oregano, rosemary, or other herbs, for garnish 

 
In the bowl of a stand mixer fitted with the dough hook, beat together the flour, room-temperature water, and 1 1/2 teaspoons of the sugar on low speed until a shaggy dough forms, 2–3 minutes. Cover the bowl with a kitchen towel and let stand while you prepare the yeast mixture. 

In a small bowl, whisk together the warm water, yeast, and remaining 1 1/2 teaspoons sugar. Let stand until foamy, about 5–10 minutes. 

Remove the towel from the mixer bowl. With the mixer on low speed, add the yeast mixture a little at a time and beat until the liquid is absorbed, 1–2 minutes. If necessary, stop the mixer, remove the bowl, and knead any remaining water into the dough by hand. Add the kosher salt, raise the speed to medium, and beat until the dough is very elastic and sticky, and pulls away from the sides of the bowl, 3–5 minutes. 

Coat the inside of a large bowl with 3 tablespoons of the oil. Scrape the dough into the bowl, turning to coat the dough with the oil. Cover the bowl loosely with plastic wrap and let the dough rise in a warm spot until doubled in size, about 2 1/2 hours. 

Coat a rimmed baking sheet with 2 tablespoons of the oil. 

Fold the dough over itself twice in the bowl to deflate slightly. Transfer the dough to the prepared baking sheet. Using oiled hands, gently stretch the dough out to the edges and corners of the pan. If the dough springs back toward the center, cover with plastic wrap and let stand for 10 minutes, then repeat to stretch the dough. Cover the pan with oiled plastic wrap and refrigerate for at least 2 hours or up to overnight. 

Remove the focaccia from the refrigerator and let stand in a warm spot 1 hour before baking, until the dough has risen to the top of the pan.  

Meanwhile, make the caramelized onions and rosemary-garlic oil (you can do this a few days ahead). In a large frying pan over medium heat, warm the avocado oil or melt the butter until sizzling. Add the onions and a pinch of kosher salt and cook, stirring frequently, until translucent, about 5–10 minutes. Reduce the heat to medium-low and cook, stirring every few minutes, until the onions are dark brown and caramelized, about 40 minutes. Occasionally deglaze the pan with 1/4 cup (60 ml) water, stirring to scrape up the browned bits. Transfer the onions to a bowl and set aside. 

While the onions are caramelizing, in a small frying pan over low heat, warm 2 tablespoons of the olive oil. Add the garlic and rosemary and cook, stirring occasionally, until fragrant, 1–2 minutes. Remove from the heat and let cool. 

Remove the focaccia from the refrigerator and let stand in a warm spot 1 hour before baking, until the dough has risen to the top of the pan. 

Preheat the oven to 450°F (230°C). 

Remove the plastic wrap from the pan. Stir 1 tablespoon more olive oil into the rosemary-garlic oil and drizzle over the dough, gently distributing it as evenly as possible. Using oiled fingers, press your fingertips firmly into the dough to make deep dimples over the entire surface. Arrange the caramelized onions on top. Sprinkle generously with sea salt. 

Bake until the focaccia is deep golden brown all over, 20–25 minutes; halfway through baking, drizzle all over the dough with about 1 tablespoon olive oil to help the crust brown nicely. 

Transfer the baking sheet to a wire rack and let cool for 10 minutes. Drizzle the focaccia with more olive oil, sprinkle with more sea salt, and garnish with herbs. Cut into slices and serve warm or at room temperature. Makes one 18-by-13-inch (45-by33-cm) rectangle; Serves 8.