Focaccia With Cheese and Onion Topping: A Taste of Home

The scent of baking bread, especially focaccia, always transports me back to my grandmother’s kitchen. I can almost feel the warmth of her wood-burning oven, see the flour dusting her apron, and hear the gentle hum of her contented sighs as she kneaded the dough. She would always add a special touch – often caramelized onions and a generous sprinkle of cheese, transforming a simple bread into a savory masterpiece. This recipe is my attempt to recreate that magic, a slice of nostalgia with every bite.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Rise Time: 1 hour
• Total Time: 1 hour 48 minutes
• Servings: 12
• Yield: 1 Focaccia
• Dietary Type: Vegetarian

Ingredients

• 2 teaspoons bread machine yeast
• 3 1/4 cups flour
• 2 1/2 teaspoons gluten flour
• 1 1/3 teaspoons salt
• 1 1/3 tablespoons sugar
• 1 1/3 cups water (lukewarm)

Topping Ingredients

• 2 tablespoons melted butter
• 2 medium onions (cut into rings)
• 3/4 cup cubed ham (optional, can be omitted for vegetarian)
• 2 cups grated cheese
• 1 teaspoon Italian seasoning
• Fresh coarse ground black pepper

Equipment Needed

• Bread Machine
• 9 1/2 x 13 1/2 x 1/2 inch baking pan
• Large skillet
• Grater
• Rolling Pin

Instructions

1. Place the bread machine yeast, flour, gluten flour, salt, sugar, and water into your bread machine in the order specified for your machine.
2. Set the bread machine on the dough cycle.
3. When the dough cycle has beeped, leave the dough in the machine for an additional 30 minutes. This allows for a second rise, creating a lighter, airier texture.
4. Preheat your oven to 190°C (375°F).
5. Grease a 9 1/2 x 13 1/2 x 1/2 inch pan with cooking spray or a little olive oil. This prevents the focaccia from sticking and ensures easy removal.
6. Tip the dough out onto a lightly floured work area. Gently roll the dough into a rectangle to fit the baking pan. As you roll, you will hear the air bubbles popping. Don’t worry; this is perfectly normal!
7. Once the air bubbles are mostly gone, carefully place the dough in the prepared pan, gently patting it into the corners.
8. Leave the dough to rise in the pan for 15-20 minutes. This final rise contributes to the bread’s characteristic height and lightness.
9. While the dough is rising, prepare the topping.
10. Melt the butter in a large skillet over medium heat.
11. Sauté the onion rings in the melted butter until they are golden and caramelized, about 6-8 minutes. Stir frequently to prevent burning. Once caramelized, set the onions aside to cool slightly.
12. If using, have your ham cubed. Have your cheese grated and set aside.
13. Now, back to the dough.
14. Use your forefinger to make indentations approximately 1 inch apart all over the dough. These indentations will hold the toppings and create the classic focaccia dimpled texture.
15. Evenly place the caramelized onions over the dough, filling the indentations.
16. Scatter the ham (if using) over the onions.
17. Generously sprinkle the grated cheese on top of the onions and ham.
18. Sprinkle with Italian seasoning and coarsely ground black pepper.
19. Bake at 190 degrees C (375 degrees F) for 15-18 minutes, or until the focaccia is golden brown and the cheese is melted and bubbly. To check for doneness, insert a toothpick into the center; it should come out clean.

Expert Tips & Tricks

• For extra flavor, try using a combination of cheeses like mozzarella, provolone, and Parmesan.
• If you don’t have gluten flour, you can substitute it with an equal amount of bread flour, but the texture may be slightly different.
• To prevent the cheese from browning too quickly, you can tent the focaccia with aluminum foil during the last few minutes of baking.
• If you want a crispier crust, brush the dough with olive oil before baking.
• For a richer flavor, use brown butter to caramelize the onions.
• If your bread machine has a delayed start function, you can prepare the dough the night before and have it ready to bake in the morning.

Serving & Storage Suggestions

Serve the focaccia warm, sliced into squares. It’s delicious on its own or alongside soups, salads, or pasta dishes. It also makes a fantastic sandwich bread. Leftovers can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, wrap the focaccia in foil and bake at 175°C (350°F) for 10-15 minutes, or until heated through. You can also freeze the focaccia for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	217 kcal	11%
Total Fat	7g	9%
Saturated Fat	4.1g	21%
Cholesterol	17 mg	6%
Sodium	456 mg	19%
Total Carbohydrate	31g	10%
Dietary Fiber	1.3g	5%
Sugars	2.3g	5%
Protein	7.6g	15%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Focaccia: Omit the ham and cheese. Use vegan cheese alternatives and brush the dough with olive oil instead of butter.
• Gluten-Free Focaccia: Substitute the regular flour with a gluten-free flour blend specifically designed for bread making. You may also need to add a binder like xanthan gum.
• Herbaceous Focaccia: Add fresh herbs like rosemary, thyme, or oregano to the dough or sprinkle them on top before baking.
• Garlic Focaccia: Add minced garlic to the butter when sautéing the onions, or drizzle garlic-infused olive oil over the baked focaccia.
• Spicy Focaccia: Add a pinch of red pepper flakes to the onion mixture or sprinkle them on top of the cheese.
• Seasonal Variations: Use different vegetables depending on the season. Roasted tomatoes, zucchini, or bell peppers are all delicious additions.

FAQs (Frequently Asked Questions)

Q: Can I make the dough by hand if I don’t have a bread machine?
A: Yes, absolutely! Simply combine all the dough ingredients in a large bowl, knead for 8-10 minutes until smooth and elastic, and then let it rise in a warm place for about an hour, or until doubled in size.

Q: Can I use dried Italian seasoning instead of fresh?
A: Yes, dried Italian seasoning works well. Use about 1 teaspoon of dried seasoning in place of fresh herbs.

Q: How do I prevent the bottom of the focaccia from getting soggy?
A: Make sure your oven is properly preheated and the baking pan is well-greased. You can also place a baking stone on the rack below to help distribute the heat evenly.

Q: Can I add other vegetables to the topping?
A: Absolutely! Roasted bell peppers, sun-dried tomatoes, or olives would all be delicious additions. Just be sure to adjust the baking time if necessary.

Q: Is it possible to make this recipe without gluten flour?
A: Yes, you can omit the gluten flour. While it contributes to the bread’s chewiness, the focaccia will still be delicious without it. You might want to consider using a strong bread flour to compensate slightly.

Final Thoughts

This focaccia recipe is more than just a bread; it’s an invitation to create memories and share a piece of your heart with those you love. Whether you’re a seasoned baker or a novice in the kitchen, I encourage you to try this recipe and make it your own. Add your favorite toppings, experiment with different flavors, and don’t be afraid to get creative. And, of course, I would love to hear your feedback and see your creations! Pair it with a crisp glass of white wine and a simple salad for a perfect light meal. Happy baking!