SOFT ITALIAN-STYLE FOCACCIA WITH CARAMELIZED ONIONS & GORGONZOLA

This is that focaccia you get at Italian restaurants—cut into irresistible bite-sized squares in the bread basket, gone before you even realize it. Soft, fluffy, and impossible to resist, this version is elevated with caramelized red onion slices and creamy gorgonzola crumbles on top.

Unlike last week’s focaccia, this dough is kneaded intensely at the start, then left to rest without further handling. Though the ingredients are similar, the crumb turns out wonderfully different—more airy and tender.

🕒 Prep Time: 15 min

🍳 Rising Time: 15+ hours (including refrigeration)
🍽️ Bake Time: 30 min
🍰 Servings: 4

Ingredients

Dough:

500 g all-purpose flour (type BL55/550 preferred)
400 ml room temperature water
2 g dry yeast
1 tsp sugar
1 tsp salt
2 tbsp olive oil

Topping:

1 small red onion (about 30 g), thinly sliced
Small piece of gorgonzola cheese
Coarse sea salt
1 tbsp olive oil (for cooking onions)

Instructions

In a stand mixer or bread machine, combine 350 ml water with flour, dry yeast, and sugar. Knead for about 10 minutes until the dough becomes elastic and firm.
Dissolve salt in the remaining 50 ml water. Add half of this salted water to the dough and knead for another 5 minutes. Add the remaining salted water and knead for a further 5 minutes until the dough is very soft and elastic.
Lightly oil a large bowl with olive oil and place the dough inside. Cover with plastic wrap and let rise in a warm place for 1 hour.
Fold the dough over itself 4 times directly in the bowl, cover again, and refrigerate for about 12 hours (overnight).
Remove dough from fridge and allow it to warm and rise for 3–5 hours until well puffed.
Line a large baking tray with parchment paper. Transfer the dough onto the tray and let rest for 10 minutes to relax.
With oiled hands, gently stretch the dough to about 2 cm thickness, making dimples all over with your fingertips. Aim for even thickness, especially in the center.
Cover the tray with plastic and let the dough rise for 30 minutes at room temperature.
Sauté the sliced onion in olive oil over medium heat for about 2 minutes until just softened. Let cool.
Scatter the onions evenly over the focaccia dough. Dot small chunks of gorgonzola across the top. Gently press onions and cheese into the dough with your fingertips. Sprinkle with coarse sea salt.
Bake in a preheated oven at 220°C (430°F) for approximately 30 minutes until golden brown on top.
Remove from oven and cool completely. Store covered with plastic wrap to maintain freshness.

💡 Tips

Kneading in stages with salt water helps develop gluten and dough softness.
Folding the dough before refrigeration builds structure and flavor.
Caramelizing onions lightly preserves sweetness without overpowering.
Gorgonzola adds creamy tang that balances the savory focaccia.

🍽️ Perfect For

Italian-inspired meals and snacks
Sharing with friends and family
Serving alongside soups and salads

📝 Final Thoughts

This focaccia is a sublime balance of tender crumb and bold toppings. The careful kneading and slow fermentation create an airy texture, while caramelized onions and gorgonzola deliver a flavorful punch. Perfect for anyone craving authentic Italian bread at home.