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Focaccia with Onion and Balsamic Topping

Focaccia with Onion and Balsamic Topping

Onion and Thyme FocacciaAn Italian flatbread topped with caramelized onions, fresh thyme, and balsamic vinegar for a savory flavor combination. The dimpled surface and olive oil drizzle create the characteristic crispy edges and soft interior of classic focaccia.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising time 1 hour 30 minutes
Servings: 1 Loaf
Course: Breakfast
Cuisine: British
Ingredients Method Notes

Ingredients
  

For the focaccia dough:
  • 3 cups + 3 tbsps 400g bread flour
  • ⅔ cup 115g semolina
  • 4 tbsps olive oil
  • 1 tsp salt
  • 1 × ¼-ounce 7g fast-acting dried yeast
  • 1¼ cups 300ml inviting water
For the onion and balsamic topping:
  • 1 tbsp olive oil
  • 2 large onions sliced
  • 1½ tsps balsamic vinegar
  • 1 tsp sugar
  • 1 tsp fresh thyme leaves
  • salt and freshly ground black pepper
To finish:
  • sea salt for sprinkling

Method
 

  1. Begin by preparing the dough with 3 cups + 3 tbsps (400g) bread flour, ⅔ cup (115g) semolina, 4 tbsps olive oil, 1 tsp salt, 1 × ¼-ounce (7g) fast-acting dried yeast, and 1¼ cups (300ml) warm water.
  2. Mix all ingredients together to form a sticky dough, then knead on a floured surface for 4–5 minutes until the dough becomes smooth and elastic.
  3. Transfer the dough to an oiled bowl, cover tightly with plastic wrap, and allow it to rise for 1–1½ hours until it has doubled in size. This resting period is indispensable for developing flavor and texture.
  4. While the dough rises, prepare the topping by heating 1 tbsp olive oil in a pan and adding 2 large onions, sliced.
  5. Cover and cook over low heat for about 20 minutes until the onions become completely soft and tender. Uncover the pan, increase the heat, and cook until any excess moisture evaporates and the onions turn golden brown. Stir in 1½ tsps balsamic vinegar, 1 tsp sugar, and 1 tsp fresh thyme leaves, then season with salt and freshly ground black pepper to taste. Allow the topping to cool completely before assembling the focaccia.
  6. Once the dough has finished rising, punch it down and knead for a few minutes to release excess gas.
  7. Roll the dough into a 16 × 11-inch rectangle and transfer it to a parchment-lined baking sheet. Spread the cooled onion and balsamic mixture evenly over the dough surface, then sprinkle with sea salt to finish. Follow your specific oven instructions for the final baking time and temperature to achieve a golden, crispy crust.

Notes

What is the best topping for focaccia?

Focaccia with onion and balsamic topping ranks among the most popular and flavorful choices for this Italian flatbread. Caramelized onions become sweet and jammy when roasted on focaccia, while balsamic vinegar adds a rich, tangy complexity that perfectly balances the bread's olive oil richness. This classic combination creates an irresistible savory focaccia that works beautifully as an appetizer or side dish.
The beauty of focaccia with onion lies in its simplicity and versatility. Thinly sliced red or white onions soften and caramelize during baking, creating pockets of intense flavor. Drizzling balsamic vinegar before or after baking adds depth and a glossy finish to your balsamic focaccia. Fresh rosemary sprigs complement the onions perfectly, while flaky sea salt enhances every flavor element.
Other excellent toppings for focaccia include cherry tomatoes with basil, olives with garlic, or simply sea salt with herbs. However, focaccia with onion and balsamic topping remains a crowd-pleaser because it delivers restaurant-quality flavor with minimal ingredients. The key is using quality extra virgin olive oil, allowing proper dimpling for the toppings to nestle into, and not overloading the dough, which can make it soggy rather than beautifully crisp underneath.