This Caramelized Shallot Focaccia pairs a crisp, golden crust with a soft, airy interior and a savory-sweet topping of caramelized shallots. It fills the kitchen with an irresistible aroma and makes a beautiful, flavorful centerpiece for any meal.
Why you’ll love this recipe
- The hands-on time is minimal; most time is passive while the dough rises.
- Focaccia is beginner-friendly and forgiving, great for new bread bakers.
- Caramelized shallots give a rich, salty-sweet flavor that elevates the bread.
- Freezes well—make a batch and save portions for later.
Ingredients
Good focaccia requires a bit of time and just a handful of pantry staples.
- Olive oil: Be generous—oil adds flavor and prevents sticking.
- Shallots: About 3–4 large shallots, thinly sliced; adjust to taste.
- Flaky sea salt: Use large crystals for topping so the salt remains textured.
See the recipe card below for full ingredient amounts and details.
Substitutions & Variations
This focaccia adapts easily—try one of these simple tweaks:
- Fresh herbs: Scatter rosemary or thyme with the shallots before baking.
- Garlic: Add thin slices or cloves pressed into the dough along with shallots.
- Sourdough: Use a sourdough discard focaccia base and top with caramelized shallots.
How to Make Caramelized Shallot Focaccia
This recipe includes two rises, so the key ingredient is patience. The steps, however, are straightforward.
- Step 1: Mix the dough (a stand mixer with a dough hook helps). Transfer to an oiled bowl and let rise 2–3 hours until doubled.
- Step 2: Gently fold and transfer the dough to an oiled 9×13-inch pan. Cover and let rise 1½–2 hours until it fills the pan.
- Step 3: While the dough rises, thinly slice shallots and cook them in a small skillet with olive oil and brown sugar.
- Step 4: Cover and cook, stirring occasionally, about 10 minutes until soft and beginning to brown. Avoid crisping them; they’ll finish cooking in the oven. Set aside to cool.
- Step 5: Drizzle the risen dough with olive oil, then spread the cooled shallots on top.
- Step 6: Dimple the dough with your fingers, sprinkle with flaky sea salt, and bake 25–35 minutes until golden and crusty. Finish with another drizzle of olive oil, cool slightly, slice, and serve.
Expert Baking Tips
- The dough will look shaggy at first—that’s normal and leads to an airy crumb.
- Allow enough rising time; warmer rooms shorten the rise, cooler rooms lengthen it.
- Do not let the shallots crisp in the skillet; keep them soft so they press into the dough easily.
- Let the shallots cool enough to handle before pressing them into the dough.
- Be generous with olive oil for flavor and to prevent sticking.
How to Caramelize Shallots
Keep these points in mind when caramelizing shallots:
- Cover the skillet to allow the shallots to steam and soften; stir occasionally and add a touch more oil if the pan is dry.
- Let them cool until they can be handled safely; they should be soft and pliable for pressing into the dough.
If the shallots do crisp a little, they’ll still taste good—your focaccia will just have a firmer bite on those pieces.
Storage
Room temperature: Store in an airtight container for 1–2 days. Reheat for 30 seconds in the microwave to soften.
Freezer: Once fully cooled, cut into squares and freeze in airtight bags for up to 3 months. Reheat for 30–60 seconds and add a drizzle of olive oil before serving.
Recipe FAQs
If the yeast doesn’t foam when mixed with warm water and sugar, it’s likely inactive. Discard and start again with fresh yeast and properly warmed water.
Yes—fresh rosemary or thyme on top before baking works beautifully. You can also fold herbs into the dough if you prefer.
More Easy Focaccia Recipes
-
Sourdough Discard Focaccia
-
Black Pepper Focaccia
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Sourdough Discard Tomato Focaccia
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Sourdough Discard Cinnamon Roll Focaccia
If you made this Caramelized Shallot Focaccia, please leave a star rating and share your experience in the comments. Happy baking!
Caramelized Shallot Focaccia
Jessica Vogl
Equipment
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9×13-inch baking pan
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Small skillet
Ingredients
For the Bread
- 2 ½ cups warm water
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon brown sugar
- 5 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 Tablespoons olive oil
For the topping
- ¼ cup olive oil divided
- 1 Tablespoon unsalted butter
- 3-4 shallots thinly sliced
- 2 teaspoons brown sugar
- flaky sea salt for topping
Instructions
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In a stand mixer bowl, combine warm water and 1 teaspoon brown sugar. Sprinkle yeast on top and let sit 5 minutes until foamy. If it doesn’t foam, use fresh yeast.
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Add flour, salt, and black pepper and mix on low until combined. The dough will be shaggy. Transfer to a large oiled bowl, turn to coat, cover, and let rise until doubled, about 2–3 hours.
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Brush a 13×9-inch pan with 2–3 tablespoons olive oil and set aside.
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Once risen, gently deflate the dough with a spatula and transfer to the prepared pan. Cover and let rise until it fills the pan, about 1½–2 hours.
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During the second rise, heat 1 tablespoon olive oil in a small skillet over medium. Add butter and sliced shallots, sprinkle with 2 teaspoons brown sugar, cover, and cook about 10 minutes until very soft. Set aside to cool.
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Preheat oven to 450°F. Drizzle the dough with 2–3 tablespoons olive oil, spread the cooled shallots over the dough, press them in while creating dimples, and sprinkle with flaky sea salt. Bake 25–35 minutes until golden and crusty. Remove, drizzle with another 1–2 tablespoons olive oil, cool in the pan 10 minutes, then transfer to a rack to cool completely. Slice and enjoy.
Video
Nutrition
Carbohydrates: 51g
Protein: 7g
Fat: 10g