Caramelised Onion Cheddar Focaccia
Combining two culinary favourites together: fluffy homemade focaccia and French onion soup flavour. This focaccia is gorgeously light and topped with tasty caramelised onions, fresh thyme and Cheddar cheese.
Servings 16
Ingredients
Focaccia Bread Dough:
- 500 g strong white bread flour
- 7g sachet fast action dried yeast
- 2 teaspoons salt
- 1 teaspoon sugar
- 50 ml extra virgin olive oil
- 300 ml lukewarm water
Caramelised Onions:
- 4 brown onions finely sliced
- 2 tablespoons butter or olive oil you can also use a mix of the two
- black pepper and salt to taste
- thyme dried or fresh - I recommend fresh for the best flavour
- 1 tablespoon dark or light brown sugar
Toppings:
- 150 g mature Cheddar cheese grated - substitute for another cheese such as Gruyère
Instructions
- To make the focaccia bread dough: In a large mixing bowl add the flour. Add the yeast to one side and the salt to the other. Add the sugar and then mix to combine.
- Mix together the water and oil and then add the flour. Using a wooden spoon mix together until a soft and sticky dough comes together. Then lightly flour a work surface and knead the dough by hand until smooth and elastic for 10 minutes. You can also knead the dough in an electric mixer fitted with the dough hook attachment for 5 minutes.
- Once kneaded, lightly oil a bowl and add the dough. Cover and leave to rise in a warm place until doubled in size - this will take around an hour.
- To prepare the caramelised onions: Heat the butter/oil in a large saucepan. On a high heat, fry the sliced onions for 5 minutes until starting to colour slightly. Now season well with black pepper and salt, add the thyme and the tablespoon of sugar. Turn the heat down to low and continue sautéing the onions for about 30 minutes until caramelised. Remove from the heat and allow to cool.
- When doubled in size lightly grease a baking tin (approx. 22cm x 32cm) with olive oil (1-2 tbsp). Add the dough and press out into the tin until even - it doesn’t need to look perfect! Cover the tray and again leave in a warm place until doubled in size. (45-60 minutes approx.)
- Preheat your oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Press small holes into the dough with your fingertips. Drizzle the top of the focaccia with a little extra oil, now sprinkle with half the grated Cheddar cheese, top with the caramelised onion, extra thyme and black pepper and the remaining cheese.
- Bake for 25-30 minutes until risen, and golden on top and around the edges. Leave to cool for a few minutes, then slice up to serve warm or leave to cool to enjoy at room temperature. The focaccia will keep stored in an airtight container or in a bread bag for up to 3 days. It's best eaten on the day of baking.