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Caramelized Onion and Gruyere Focaccia
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Hello friends!

A very happy Friday to all of you! As you are reading this post, I will be on my way to sunny Florida to visit my family for Spring Break.

At least, I hope I am on my way and not sitting grumpily in Newark Airport dealing with one of the millions of ways they can delay flights. I’m writing this on Thursday, so fingers crossed!

But before I head off and get my much needed share of sunlight and 70+ weather, I knew I had to share with you this recipe for Caramelized Onion and Gruyere Focaccia.

Caramelized Onion and Gruyere Focaccia - On Sugar Mountain

It’s the ultimate in savory munchies, if I do say so myself. How do you say no to caramelized onions and oodles of gruyere cheese?

Answer: you don’t. Obviously.

Have you ever tried to say no to bread? Or cheese?

It’s the worst plan ever you know you’re just going to eat it not easy. It’s especially not easy when this focaccia comes together in just a few hours!

I’ve never been a patient person. I’ve made breads that required days and days of prep, and to be honest, it’s the worst.


Caramelized Onion and Gruyere Focaccia - On Sugar Mountain

So I was so happy to discover that Cooking Light’s The New Way to Cook Light includes a recipe for focaccia that only requires a mere 1 hr 45 minutes rising time. You may remember the first time I experimented with it when I baked this Garlic and Fresh Thyme Focaccia last year.

But this year, we are taking it up several notches. Up to a week ahead, go and caramelize oodles of onions.

You’ll be so happy you did. Seriously, caramelized onions go great on everything. After scattering them across this focaccia, I was left with plenty to smear on toast, sandwich in a grilled cheese, eat with a fork….

Caramelized Onions & Gruyere Focaccia - On Sugar Mountain

Forget I mentioned that last one. Even if you can’t manage to caramelize the onions ahead of time, you can go ahead and do that while the bread dough is rising. Then simply grate some fresh Gruyere cheese, and you can have this focaccia done by lunchtime!

Note: I totally consider eating focaccia for lunch as an acceptable, grown-up meal. Don’t judge me.

At any rate, don’t judge me until you’ve tried this bread! It’s so easy and versatile, you can even change up the cheese, throw on some roasted vegetables instead of onions…


Caramelized Onion and Gruyere Focaccia - On Sugar Mountain


Caramelized Onion and Gruyere Focaccia - On Sugar Mountain

So as you go off to enjoy either the weekend or Spring Break, I hope you take a chance and bake up some hearty, savory, comforting Focaccia!

I’ll be back on Monday with another rich and savory baked egg recipe, so be sure to check back first thing that morning!

Happy Eating!


Caramelized Onion and Gruyere Focaccia

  • 1 pkg active dry yeast (about 2 1/4 tsp)
  • 1 tsp sugar
  • 2 1/3 cup + 2 tbsp all purpose or bread flour
  • 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 1/2 cup caramelized onions (Click here and scroll to bottom for instructions)
  • 1/2 cup grated Gruyere Cheese
  1. Add yeast and sugar to large bowl and add one cup of warm water. Let stand for 5 minutes or until foamy. Add salt and 2 cups plus 2 tbsp of the flour and mix with wooden spoon until a rough dough forms. Add more flour, one tbsp at a time, until dough no longer sticks to your hands.
  2. Turn dough out onto a lightly floured surface and knead for about 8 minutes or until dough is smooth and elastic.
  3. Spray large bowl with cooking spray and place ball of dough inside, rolling over to cover in cooking spray. Cover with towel and place in a dark, warm place to rise for 45 minutes, or until doubled in size. If you press two fingers into the dough and the impression stays, the dough has risen enough.
  4. Preheat oven to 425 degrees and coat a baking sheet with cooking spray. Place dough on baking sheet and pat out into an 8×12 inch rectangle. Brush with a little more olive oil, then loosely cover with plastic wrap and let rise another 25 minutes.
  5. Make indentations all over top of dough with fingers, then scatter gruyere cheese followed by the caramelized onions evenly over top of the dough.
  6. Bake at 425 for 12 minutes or until golden brown. Let cool slightly before carefully cutting into squares with a sharp serrated knife.

Adapted from “The New Way to Cook Light”

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Jess Gonzalez


  • Ashley

    Written on March 14, 2014

    I hope you made it to Florida without delays! Newark airport is the bane of my existence. I have to fly there when I visit my parents and I don’t think I’ve ever not been delayed. Bleh. But this focaccia looks awesome – I have yet to try making it at home!
    Ashley recently posted…Boozy Brownie Pretzel TriflesMy Profile

  • Ramona

    Written on March 15, 2014

    You are a fabulous bread baker… I still have focaccia on my list of things to make this year and I definitely have that bread in a pan of yours from a while back that I want to make.
    Ramona recently posted…Irish Bangers and MashMy Profile

  • Wendy

    Written on March 15, 2014

    Topped with cheese and onions, this delicious looking bread is a dinner by itself ! This recipe requires so little rising time, that it is great for those (like me) who are lousy at planning ahead. :)
    Have a great break in Florida! Bask in the vitamin D and breathe. :)
    Wendy recently posted…Snickers BiscottiMy Profile


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