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French Onion Soup Focaccia

French Onion Soup Focaccia

Cost $7.5, save $10

Source: Recommended by CookPal

  • 120 Min
  • 8 Servings
  • $7.5

INGREDIENTS

  • Focaccia Dough

    • 💧 2 cups water
    • 1 (0.25-ounce) packet active dry yeast, such as Red Star®
    • 🍬 1/2 teaspoon sugar
    • 2 tablespoons olive oil
    • 🧂 1 tablespoon kosher salt
    • 3 cups all-purpose flour
    • 2 cups bread flour

  • Focaccia Toppings

    • 🧈 2 tablespoons unsalted butter
    • 1 cup grated Gruyère cheese
    • 1/2 teaspoon herbes de Provence or dried thyme

STEPS

1

Pour water into a large bowl and sprinkle yeast and sugar on top. Mix briefly, then let sit for 10 minutes until foamy.

2

Stir in olive oil and kosher salt. Add both types of flour and mix until no dry streaks remain.

3

Cover the bowl and allow to rise for 45 minutes.

4

Perform stretch and fold technique: Pull and fold the dough all around the bowl. Cover and let rest. Repeat this process three more times at 30-minute intervals.

5

After dough doubles in volume, transfer to a lightly oiled 9x13-inch pan. Let it rise for about 1 hour.

6

While dough is rising, melt butter in a skillet over medium heat. Add onions with a pinch of salt, cooking on medium-low heat for 40 minutes until deeply caramelized, stirring often and adding water as needed. Set aside to cool.

7

Preheat the oven to 450°F (230°C).

8

Drizzle olive oil onto dough and dimple its surface. Evenly spread Gruyère cheese, then dollop caramelized onions. Sprinkle herbes de Provence on top.

9

Bake the focaccia for 25–30 minutes until golden brown and bubbly.

10

Remove from oven, let cool in pan for 10 minutes, then transfer to a cutting board. Cool for another 10 minutes before slicing.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 11
    Protein
  • 51
    Carbs
  • 11
    Fats

💡 Use a light-colored skillet to monitor the caramelization of onions more easily and prevent burning.Chill the dough overnight for deeper flavor development before baking.If you don’t have Gruyère, sharp Cheddar is a good alternative.For a more rustic presentation, use a cast-iron skillet instead of a 9x13 pan.