Caramelized Onion Gorgonzola Walnut Focaccia Tips, FAQ & printable recipe

Tips for success

For the best flavor, caramelize the onions the day before and refrigerate them. This saves time on baking day and deepens their sweetness. Also, toast the walnuts lightly before adding to the dough to bring out their nutty aroma.

When pressing the toppings into the dough, use gentle but firm pressure—you want them to stay put without deflating the dough.

For a more even bake, rotate the pan halfway through. Serve the focaccia warm, as the cheese is most flavorful when melted.

Variations

• Pear and Gorgonzola: Thinly slice a ripe pear and arrange over the dough before baking. The pear adds a delicate sweetness that complements the gorgonzola and walnuts. Omit the honey drizzle or use a light honey to avoid extra sweetness.
• Rosemary and Sea Salt: For a classic herb focaccia, skip the onions and cheese. Press fresh rosemary sprigs into the dough and sprinkle with flaky sea salt before baking. Drizzle with olive oil and serve with soups or salads.
• Balsamic Glaze Finish: Instead of honey, drizzle a thick balsamic glaze over the baked focaccia. The tangy sweetness pairs beautifully with the gorgonzola and walnuts, adding a gourmet touch.
• Caramelized Onion and Fig: Add chopped dried figs to the caramelized onions for extra sweetness and a chewy texture. The figs and gorgonzola are a classic pairing, and the walnuts add crunch. Finish with a drizzle of honey.

Storage and make-ahead

Fridge

Store in an airtight container at room temperature for up to 2 days. Do not refrigerate as it will dry out.

Freezer

Freeze the baked focaccia, tightly wrapped, for up to 3 months. Thaw at room temperature and reheat in a 350°F (175°C) oven for 10 minutes.

Reheat

To reheat, place slices in a toaster oven or under the broiler for 2-3 minutes until warm and crisp. Or microwave for 15 seconds for a softer texture.

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To refresh, reheat in a 350°F (175°C) oven for 5-7 minutes until crisp. Avoid refrigerating, as it will dry out the bread.

The dough can be prepared up to 24 hours ahead. After the first rise, punch it down, cover, and refrigerate.

When ready to bake, let it come to room temperature for 30 minutes before pressing into the pan. The caramelized onions can also be made 2 days ahead.

Serving ideas

Serve this focaccia as an appetizer, alongside soups or salads, or as a centerpiece for a cheese board.

Cut it into thick squares and watch it disappear. The honey drizzle is best added just before serving to keep the crust crisp.

This focaccia pairs wonderfully with a crisp white wine, like Sauvignon Blanc, or a light red like Pinot Noir.

For a non-alcoholic option, try sparkling water with lemon. It's also delicious dipped in balsamic vinegar and olive oil.

Frequently asked questions

Recipe card

Caramelized Onion Gorgonzola Walnut Focaccia

Prep 20 minCook 22 minTotal 42 minServes 8

Ingredients

• 4 cups all-purpose flour
• 1 1/2 cups warm water
• 2 1/4 tsp active dry yeast
• 1 tbsp honey
• 1 tbsp kosher salt
• 1/2 cup olive oil, divided
• 3 large onions, thinly sliced
• 8 oz gorgonzola cheese, crumbled
• 1 cup walnuts, roughly chopped
• wildflower honey, for drizzling, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

450

Protein

12 g

Carbohydrates

50 g

Fat

23 g

Automatic estimate from the ingredient list, not laboratory-verified.