Caramelized Onion Potato Focaccia Recipe
This caramelized onion potato focaccia blends the comforting crunch of potatoes with sweet, browned onions and earthy mushrooms, all crowned with gooey fontina cheese. The dough rises slowly for a light, airy crumb, while the topping delivers a savory, aromatic finish. Perfect for a hearty breakfast or brunch that feels both rustic and indulgent.
Recipe by Turkuaz Kitchen· Structured by ReelsMeals
From: Facebook(view original)
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Cooking context
55 min estimated total time for 8 servings.
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Ingredients
No main ingredients listed.
Dough
- 1 1/2 cup warm water
- 2 1/4 tsp instant dry yeast
- 1 tsp granulated sugar
- 3 tbsp olive oil
- 1 tsp salt
- 4 cup flour
Topping
- 10 tbsp olive oil
- 2 yellow onion
- 2 tbsp worcestershire sauce
- 8 white mushroom
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 cup water
- 2 russet potato
- 2 sprig rosemary
- 4 1/5 oz fontina cheese
Instructions
- 1In a medium bowl, combine 1 cup warm water, instant dry yeast, and a pinch of granulated sugar. Let rest 5–7 minutes until foamy.
- 2In a large bowl, mix the flour, the remaining 0.5 cup warm water, the foamed yeast mixture, 3 tbsp olive oil, the remaining sugar, and 1 tsp salt until combined.
- 3Knead the dough for 4–5 minutes, then cover and let rest 30 minutes at room temperature.
- 4Punch down the dough, knead an additional 5–7 minutes, then transfer to a lightly greased bowl, cover, and refrigerate for 3 hours.
- 5Drizzle a 10×15‑inch baking pan with 10 tbsp olive oil. Transfer the chilled dough to the pan and stretch it to the edges. Cover and let rise until doubled, about 50–60 minutes.
- 6While the dough rises, heat a skillet over high heat. Add 4 tbsp olive oil, then the julienned onions. Sauté 4–6 minutes until light brown.
- 7Add 2 tbsp Worcestershire sauce to the onions and cook 2 minutes until deeply caramelized. Transfer the onions to a bowl.
- 8In the same skillet, add 2 tbsp olive oil and the sliced mushrooms. Season with 0.25 tsp salt and 0.25 tsp ground black pepper. Sauté 6–8 minutes until golden brown, then remove from heat.
- 9Spread the caramelized onions and sautéed mushrooms over the risen dough. Sprinkle shredded fontina cheese, rosemary sprigs, and thinly sliced potatoes on top.
- 10Bake in a preheated oven at 425°F (428°F) for 20–25 minutes until the focaccia is golden and the cheese is melted.
- 11Allow the focaccia to cool slightly before slicing and serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Initial dough rest
Cover the mixed dough and let it rest for 30 minutes at room temperature before the first punch down.
Cold fermentation
After the first punch down, refrigerate the dough for 3 hours to develop flavor before shaping.
Timing for toppings
Spread the caramelized onions, mushrooms, potatoes, rosemary, and cheese only after the dough has risen and doubled in size.
Baking temperature and time
Bake the assembled focaccia at 425°F for 20–25 minutes until golden and the cheese is melted.
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Frequently asked questions
- How long does it take to make Caramelized Onion Potato Focaccia?
- About 55 minutes in total: 30 minutes of prep and 25 minutes of cooking.
- How many servings does this Caramelized Onion Potato Focaccia recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Caramelized Onion Potato Focaccia recipe come from?
- It was shared by Turkuaz Kitchen on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.