Focaccia with French Onion Soup

The best flavors of traditional French onion soup have been baked into a light and airy focaccia. I like to cook the onions in a little Dutch oven so the heat is evenly distributed and none of them burn, which can give them a bitter flavor. Just scrape up any brown bits and add a tablespoon or two of water if the onions seem to be sticking to the bottom of the pan. The traditional taste of Gruyère is fantastic, but you could alternatively use shredded sharp Cheddar! Dried thyme works just as well as Herbes de Provence, which allows me to imagine that I am savoring this in a fashionable Parisian cafe.

Preparation Time:

half an hour

Duration of the cooking process:

25 minutes

Additional Time:

4 hours and 15 minutes

Overall duration:

5 hours 10 minutes

Portions:

8 to 10

Yield:

1 (9×13-inch) baking dish

Components

The original recipe (1x) Produces 8–10 servings

• The foundation of focaccia
• 2 cups of warm water
• One package weighing 0. 25 ounces active dry yeast, such as Red Star®
• half a teaspoon of sugar
• two teaspoons of olive oil
• 1 tablespoon of kosher salt
• 3 cups of all-purpose flour
• 2 cups of bread flour
• French Onion Soup Garnishes
• olive oil, as needed
• 2 tablespoons of unsalted butter
• 2 yellow onions, chopped in half moons
• to taste, kosher salt
• 1 cup grated Gruyère cheese
• 1/2 teaspoon of dried thyme or herbes de Provence

Guidelines

Step 1

For the focaccia:

In a large bowl, pour water and sprinkle yeast and sugar on top. Allow the yeast to bloom for around 10 minutes after a quick mixing with a dough whisk or wooden spoon. The bowl’s top should resemble a frothy beer when it’s ready.

step 2

Add salt and olive oil while stirring. Mix bread flour and all-purpose flour, and then use a wooden spoon or dough whisk to stir until there are no dry patches of flour left.

step 3

Let the bowl rise for 45 minutes while covered. Uncover the bowl after 45 minutes, and gently wet your hands. Using your wet hands, lift the top edge of the dough up and over the dough ball, beginning at the top of the bowl. Repeat this procedure until you’ve finished working your way around the dough. This is referred to as a stretch and fold. It takes the place of conventional kneading and promotes gluten formation. Allow it to sit in a warm location while covered.

step 4

Repeat the stretching and folding procedure after 30 minutes. After 30 minutes, repeat two more sets of stretches and folds while covering the bowl. After the 4th stretch and fold, cover the bowl and let it sit for 30 minutes.

step 5

The dough should be smooth to the touch and double its volume at this point. The dough is now ready for use, or it can be refrigerated overnight for use the following day.

step 6

Topping ingredients: Simply grease a 9×13-inch metal cake pan. Use your fingertips to carefully stretch the focaccia foundation into all four corners of the pan. Allow the focaccia to rise for around an hour after covering it.

step 7

In the meanwhile, melt butter in a light-colored skillet over medium heat. Cook over medium-low heat for around 40 minutes, stirring frequently, until the onions are well caramelized. Include a large pinch of salt and the onions. While the onions are cooking, you might need to add water 1/4 cup at a time to prevent them from burning. Onions should be jammy in consistency and deeply browned after 40 minutes. Take off the heat and let it cool somewhat.

Step 8

Set the oven to 450 degrees Fahrenheit (230 degrees Celsius) for preheating.

step 9

Drizzle the olive oil lightly over the top of the focaccia. To create a dimpled surface, use your fingers, and then distribute the Gruyère cheese evenly. Dimple the surface once more, then cover it with onions. Add herbes de Provence as a finishing touch.

step 10

25 to 30 minutes in the preheated oven, or until the cheese and focaccia are bubbly and golden brown.

step 11

After removing the focaccia from the oven, let it cool in the pan for about 10 minutes before gently transferring it to a cutting board. Before slicing and serving, let cool for another 10 minutes.

Cook’s Note

Nutrition Facts

(per serving)

350 Calories

11g Fat

51g Carbs

11g Protein

Nutrition Facts

Servings Per Recipe 8 to 10
Calories 350

% Daily Value *

Total Fat 11g 14%

Saturated Fat 4g 21%

Cholesterol 19mg 6%

Sodium 494mg 21%

Total Carbohydrate 51g 19%

Dietary Fiber 2g 8%

Total Sugars 1g

Protein 11g 22%

Vitamin C 1mg 1%

Calcium 132mg 10%

Iron 2mg 12%

Potassium 116mg 2%