Caramelized Onion, Gruyère & Thyme Focaccia (Half Slab)

This Caramelized Onion, Gruyère & Thyme Focaccia is a hand-crafted, slow-rise flatbread made with high-quality organic flour and yeast, and organic extra-virgin olive oil. Each half slab (cut from a 9×13 pan) is gently stretched, dimpled, and baked in olive oil until deeply golden, creating crisp edges and a soft, airy interior with a light, open crumb.

The texture is all about contrast: a crisp, olive oil–baked crust gives way to a soft, pillowy interior, with ribbons of deeply caramelized onion and pockets of melted Gruyère throughout. Careful resting time allows the dough to develop flavor and structure before baking.

The onions are slowly caramelized separately until deeply golden, tender, and naturally sweet, then generously layered over the focaccia before baking. Their rich sweetness pairs beautifully with the nutty, savory Gruyère, which melts into the dough and develops golden, irresistible pockets of cheese as the focaccia bakes.

Fresh thyme is scattered over the surface, adding a delicate herbaceous note that complements the sweetness of the onions and richness of the Gruyère. A light sprinkling of flaky salt brings all the flavors into balance.

Once baked, the focaccia is finished with a delicate drizzle of balsamic, adding a bright touch of acidity and sweetness that cuts through the richness of the caramelized onions and cheese.

This focaccia is made with a slow-rise dough using yeast, allowing time for the dough to develop flavor and structure before baking.

Deeply caramelized onions, nutty Gruyère, fresh thyme, flaky salt, and a touch of balsamic—simple ingredients, carefully prepared and layered onto a beautifully slow-risen focaccia.

I can’t wait to bake this for you!