French Onion Soup Focaccia
I’ve taken all the best flavors of a classic crock of French onion soup and baked them into a light and fluffy focaccia. I like to use a small Dutch oven to cook the onions so the heat is evenly distributed and none of them scorch, which can make them bitter. If the onions seem to be sticking to the bottom of the pan, simply add one or two tablespoons of water and scrape up any brown bits. I love the classic flavor of Gruyère, but you could also use shredded sharp Cheddar! Herbes de Provence let me pretend I’m enjoying this in a chic Parisian café, but dried thyme works just as well if that’s what you have on hand.
Directions
Recipe Ingredients
- 2 cups lukewarm water
- 1 (0.25-ounce) packet active dry yeast, such as Red Star®
- 1/2 teaspoon sugar
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 3 cups all-purpose flour
- 2 cups bread flour
- French Onion Soup Toppings
- olive oil, as needed
- 2 tablespoons unsalted butter
- 2 yellow onions, cut into half moons
- 1 cup grated Gruyère cheese
- 1/2 teaspoon herbes de Provence or dried thyme
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