No Knead Focaccia With Caramelized Onions
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In this recipe, learn how to make perfectly soft, fluffy, and satisfyingly chewy focaccia bread.
If you want to fill your kitchen with the smell of fresh-baked bread but you're nervous about shaping a boule or working with a starter, focaccia is the best place to start.
This recipe is beginner-friendly and provides ample opportunity to be amazed by yourself and by the wonders of yeast.
We truly can’t wait for you to try this tasty mousse cake at home!
Bon appétit!
Difficulty: 
Prep time: 30 mins / Cook time: 15 mins / Servings: 10 portions
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Focaccia Bread
1½ cups (360ml) - Water
1½ tsp (6g) - Dry yeast
3 cups (440g) - Flour
½ tbsp (6g) - Sea salt flakes
½ tbsp (2g) - Italian herbs
½ tbsp (2g) - Thyme
1 - Lemon zest
½ cup (96g) - Olive oil
Caramelized Onions
2 - White onions
1 - Red onion
3 - Garlic cloves
½ tbsp (10g) - Anchovy paste
1 tsp (1g) - Italian herbs
½ tbsp (2g) - Thyme
2 pinches - Sea salt flakes
½ cup (96g) - Olive oil
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Focaccia Bread
1 - Pour the water into a bowl and microwave it for about 1 minute.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
2 - Add the active dry yeast to the lukewarm water and mix with a fork until well combined. Then, set it aside.
3 - Combine the flour, thyme, Italian herbs, and sea salt flakes in a large mixing bowl.
4 - Zest the lemon in the flour mix using a zester, and combine everything using a whisk.
5 - Pour the olive oil and the yeast mix into the flour and gently combine all the ingredients with a spatula (wooden/silicone). You should end up with a very wet dough.
6 - Cover the bowl with plastic wrap and let the dough proof for 1 hour in a warm spot. 77°F (25°C) is ideal.
7 - Drizzle about 2 tablespoons of olive oil over your focaccia dough, and press it down to extract the gas from it.
8 - Gently grab the edges of the dough, stretch them, and fold them over like an envelope. Repeat the stretch and fold process on all 4 sides of the dough.
9 - Cover the bowl with plastic wrap again and let the dough rest for another 45 minutes.
10 - Repeat step 8. Then, cover the dough with plastic wrap and place it in the refrigerator overnight.
11 - Gently transfer the focaccia to a sheet pan lined with a silicone mat (or parchment paper), and spread it with your fingers until it is 1 inch (2.5 cm) thick. Then, let it rest for 45 minutes.
Caramelized Onions
1 - Peel and slice the onions on a cutting board using a sharp knife.
Tip: We recommend you use a chef's knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.
2 - Crush the garlic cloves with the knife and peel them. Then, finely slice them and set them aside.
Tip: We store our spices and small quantities in these mini glass bowls from Duralex while cooking.
3 - Pour the olive oil into a Dutch oven.
Tip: Staub and Le Creuset are some of the best brands money can buy. Here, we used this fantastic cast iron Dutch oven from Le Creuset and are very happy with it! For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List".
4 - Add the sliced onions, Italian herbs, thyme, anchovy paste, and 2 pinches of sea salt flakes into the Dutch oven. Mix everything together with a spatula, put the lid on, and cook on medium heat for about 20 minutes.
5 - After 20 minutes, remove the lid, give it a quick stir, and cook for an additional 10 minutes on medium heat.
6 - Preheat your oven to 390°F (200°C).
7 - Place the caramelized onions on top of the focaccia using a tong, and bake it at 390°F (200°C) for about 15 minutes.
8 - Add some fresh parsley leaves on top.
9 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.