French Onion Focaccia Bread (Print Version)
# Ingredients:
→ Bread
01 -
1 (10.5 oz) can French onion soup
02 -
Water, as needed to make 2 cups of liquid
03 -
2 teaspoons kosher salt
04 -
2 teaspoons active dry yeast
05 -
4 cups all-purpose flour
06 -
1 tablespoon extra virgin olive oil, plus more for greasing
→ Toppings
07 -
2 1/2 cups shredded Gruyere cheese
08 -
2 white onions, sliced, caramelized, and cooled
09 -
1 teaspoon fresh thyme leaves
# Instructions:
01 -
Heat the French onion soup in a microwave until room temperature. Add warm water until you have 2 cups of liquid.
02 -
In a bowl, mix the French onion soup, salt, yeast, and olive oil with a spoon until dissolved. Gradually add flour until a shaggy dough forms, adjusting water tablespoon by tablespoon if needed. The dough should be wet and jiggly.
03 -
Cover the dough mixture with plastic wrap and let it rest for 30 minutes.
04 -
Set up a bowl of warm water for your hands. Perform four stretch-and-folds from North, South, East, and West over each side of the dough using wet hands. Then coil the dough under itself. Cover with plastic wrap and let rest for 30 minutes. Repeat this process three more times.
05 -
Place the dough in a greased 9x13-inch pan. Spread half of the caramelized onions and Gruyere cheese over the dough. Fold the dough into thirds, flip it lengthwise in the pan, and press lightly to fit the pan without degassing the dough. Drizzle with olive oil and top with the remaining toppings.
06 -
Cover the dough with plastic wrap and let it rest for 1 hour.
07 -
Preheat the oven to 400°F.
08 -
Dimple the focaccia dough lightly from top to bottom. Add any additional desired toppings. Bake for 20–22 minutes or until the top is lightly golden and the internal temperature reaches 190°F.
09 -
Let the focaccia cool in the pan for 5 minutes, then remove it to a wire rack to cool completely.
# Notes:
01 -
Ensure the dough is not over-kneaded; it should remain wet and jiggly for a lighter texture.