Caramelized Onion Gorgonzola Walnut Focaccia Step-by-step instructions

Before you start

Before starting, ensure all ingredients are at room temperature. Proof the yeast in warm water (about 110°F/43°C) with a little honey until frothy.

Have a 9x13-inch baking pan ready and generously oil it. Caramelize the onions while the dough rises to save time. Preheat the oven to 450°F (232°C) about 20 minutes before baking.

Instructions

Make the Dough

1. 1Make the Dough
   In a small bowl, combine the warm water, active dry yeast, and 1 tablespoon of honey. Let sit for 5-10 minutes until frothy. In a large bowl or stand mixer, whisk together the flour and kosher salt. Add the yeast mixture and 1/4 cup of olive oil. Mix until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic. The dough will be quite sticky due to 80% hydration.
   Look for The dough should be soft, slightly sticky, and pull away from the sides of the bowl.
   Tip If kneading by hand, use a bench scraper to help handle the sticky dough.
2. 2First Rise
   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size. While the dough rises, prepare the topping.
   Look for The dough should be puffy and doubled in volume.
   Tip A warm oven (turned off) with the light on is a good proofing spot.

The dough should be smooth, elastic, and slightly sticky. It should have doubled in size after rising, with a spongy texture.

The yeast mixture should be frothy, indicating active yeast. The dough should easily stretch to fit the pan without tearing.

Assemble and Top

3. 3Caramelize Onions
   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until deeply golden and jammy. If the onions start to stick, add a splash of water. Season with a pinch of salt.
   Look for The onions should be soft, deeply browned, and smell sweet.
   Tip For extra depth, cook the onions low and slow—don't rush them.
4. 4Press Topping into Dough
   Preheat the oven to 450°F (232°C). Generously coat a 9x13-inch baking pan with the remaining olive oil. Transfer the risen dough into the pan and gently stretch it to fit. Use your fingertips to dimple the dough all over, creating deep wells. Press the caramelized onions, crumbled gorgonzola, and chopped walnuts into the dough, pushing them slightly into the wells.
   Look for The dough should be dimpled and the toppings nestled into the surface.
   Tip Don't be shy—press the toppings in firmly so they stay put during baking.

The onions should be deeply caramelized—soft, jammy, and sweet. The dough should be dimpled with deep wells, and the toppings should be pressed in evenly. The pan should be generously oiled to ensure a crispy bottom.

Bake and Finish

5. 5Bake the Focaccia
   Bake the focaccia in the preheated oven for 22 minutes, until the top is golden brown and the cheese is blistered and bubbly. The crust should puff up and sound hollow when tapped on the bottom.
   Look for The focaccia will be golden, with crispy edges and melted cheese pockets.
   Tip Rotate the pan halfway through baking for even browning.
6. 6Drizzle and Serve
   Remove the focaccia from the oven and let it cool in the pan for 5 minutes. Drizzle generously with wildflower honey while still warm. Cut into thick squares and serve warm or at room temperature.
   Look for The honey should glisten over the melted cheese and caramelized onions.
   Tip Serve warm for the best contrast of crispy crust and soft interior.

The focaccia should be golden brown with blistered cheese and a puffed, crispy crust. The aroma of caramelized onions and toasted walnuts should fill the kitchen. After drizzling with honey, let it cool slightly before cutting into squares.

Common mistakes

Avoid over-flouring the dough—it should be sticky. If the dough tears when stretching into the pan, let it rest for 10 minutes and try again. Don't skip the olive oil in the pan; it's crucial for the crispy bottom.

Caramelize the onions slowly; rushing them will result in a bitter taste. Also, don't overload the dough with toppings—press them gently so they don't sink too deep.

How to tell it’s done

The focaccia is done when the top is deep golden brown, the cheese is blistered and bubbly, and the edges are crispy. The bottom should sound hollow when tapped.

If using an instant-read thermometer, the internal temperature should be around 200°F (93°C). Let it cool for at least 5 minutes before slicing to allow the cheese to set slightly.