I’m ending this carb-forward week with a grilled focaccia that truly sings.
It really might be that good.
This focaccia may not look flashy, but its flavor is surprisingly complex and memorable.
It’s a simple, classic idea executed well — like a perfectly seasoned tomato and basil salad made with great olive oil and balsamic: few ingredients, big payoff.
Simple, traditional, maybe even unassuming — but utterly delicious.
BUT TASTES LIKE HEAVEN.
The secret is the onions: let them slowly caramelize. Low and slow for at least an hour — ideally two or three — until they’re deep golden and sweet. Don’t add sugar; just let the onions do their work.
Grilling the focaccia gives it a slightly pizza-like character while still offering the textural pleasures of focaccia. You lose a bit of that ultra-crisp, oil-soaked edge you get baking in the oven, but the garlic butter, fresh herbs and those caramelized onions more than compensate.
If you prefer, you can skip the onions and serve the grilled focaccia simply brushed with garlic butter, sprinkled with herbs and finished with flaky sea salt.
Grilling dough takes practice. Transfer it quickly from a well-floured peel or board to the hot grill before it sticks. A few tries and you’ll get the hang of it — and have a lot of delicious practice along the way.
Adding the caramelized onions on top elevates the grilled focaccia to another level — sweet, savory, and deeply satisfying.
I usually serve this as a side alongside a big spring or summer meal: a hearty salad, roasted vegetables, or grilled shrimp or chicken. But honestly, I’m often tempted to eat the whole thing with a chilled glass of rosé.
It’s that good.
Caramelized Onion Grilled Focaccia Bread
Caramelized Onion and Garlic Butter Focaccia
4
to 6 people as a side
2 hrs
10 mins
2
hrs
10
mins
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Ingredients
- 2 sweet onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 3/4 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 5 cups all-purpose flour, plus more for your workspace
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1/3 cup extra virgin olive oil
- 4 tablespoons unsalted butter, melted
- 3 garlic cloves, minced
- ¼ cup chopped fresh herbs (chives, dill, basil, oregano, thyme)
- 1/2 tablespoon flaked sea salt
Instructions
- Heat a large skillet or pot over low heat and add 4 tablespoons butter and 1 tablespoon olive oil. Once melted, stir in the sliced onions and ½ teaspoon salt. Cook over low heat, stirring often, until the onions deeply caramelize, about 1 to 2 hours (longer if you can). Check and stir regularly.
- In a bowl, combine the warm water, yeast and honey. Let sit 10 to 15 minutes until foamy.
- In the bowl of a stand mixer, add the flour, garlic powder, 1 tablespoon salt, ½ cup olive oil and the yeast mixture. Mix with the dough hook until combined, then knead on medium-low for 5 to 6 minutes. Add a bit more flour if the dough is very sticky; it should be silky.
- Place the dough in an oiled bowl, cover and let rise in a warm spot until doubled, about 1 hour.
- Divide the doubled dough into 4 equal pieces. Roll or press each piece to about 6–8 inches long and 4 inches wide. Line two baking sheets with parchment and dust liberally with flour so the dough won’t stick. Press finger dimples into each piece and let rise in a warm spot 20 to 30 minutes.
- Preheat a grill to medium, about 450°F. Melt the remaining 4 tablespoons butter and stir in the minced garlic. Chop the fresh herbs.
- Generously flour a pizza peel or cutting board. Transfer one dough piece at a time to the floured surface, working quickly so it doesn’t stick. Press dimples again and brush with olive oil.
- Slide the dough onto the hot grill. Grill 1 to 2 minutes until bubbly and charred in spots. When it lifts easily, flip and grill another 1 to 2 minutes until golden and puffed. Transfer to a baking sheet and repeat with remaining pieces.
- Brush the hot focaccia with garlic butter, sprinkle with chopped herbs and flaked sea salt, then top with the caramelized onions. Slice and serve.
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Thanks so much!
That golden, caramelized flavor — absolutely irresistible.