Bake this simple, savory brie and caramelized onion focaccia with tomato that pairs perfectly with soups and pastas!
Focaccia bread is one of my favorite breads because it is extremely fragrant and flavorful, and has a unique airy yet chewy texture. I think of it as a pizza dough and sourdough hybrid that can be used as sandwich bread or paired with soups, salads, pastas, and more! There are multiple methods to make focaccia, some more tedious than the others. This recipe requires very little manipulation. The dough is very simple to make, but will require plenty of rising time to form the air bubbles that are essential in focaccia bread. Therefore, this recipe should be made the night before so that the dough rises overnight.
The focaccia dough recipe is adapted from Alexandracooks, who made a focaccia topped with salt. I added a tasty combination of tomatoes, brie, and caramelized onion for some added color and flavor. The saltiness from brie cheese complements the sweetness of caramelized onions very well.
The recipe yields 12 hearty slices of focaccia, which I ate throughout the week in the form of sandwiches, a side dish, or simply by itself. The bread is so tasty and will leave you wanting for more!
Brie and Onion Focaccia
yield: 9 x 13 in. pan (12 slices)
- 4 c. all-purpose flour
- 2 tsp. yeast
- 1 1/2 tsp. salt
- 3 tbsp. olive oil (2 tbsp. for dough and 1 tbsp. for pre-baking)
- 2 c. warm water (Slightly warm to touch will do. If it is too warm, the yeast will die.)
- thin tomato slices from 1 roma tomato (can use cherry tomato halves as well)
- 1/2 c. caramelized onion (Prepared by sauteeing thinly slices onions with butter over low heat for 30 min)
- 1/3 c. brie cheese slices
- In a large bowl, combine the flour and salt together. In a small bowl, dissolve the yeast and warm water together.
- Add the water and yeast mix to the flour and combine with a spatula until fully combined. Pour 2 tbsp. of olive oil on it and lightly rub it around the dough. Place in the fridge overnight or for at least 12 hours.
- The next day, transfer the dough to a 9 x 13 in. baking pan greased generously with oil. Gently press the dough with the tip of your fingers to create indents in the dough.
- Pour 1 tbsp. of olive oil over the top and rub it around the dough so the oil gets into all the crevices. Sprinkle with a little bit of sea salt. Cover and allow to rest at room temperature for 3 hours.
- Preheat oven to 425 F.
- Take the dough out and top it with the sliced tomatoes, caramelized onions, and brie cheese.
- Bake for 30-32 min. in the middle rack, or until the focaccia is golden brown and completely baked thoroughly inside.
- Remove the focaccia from the pan and allow to cool on a cooling rack.