Vegan Caramelized Onion Focaccia

Total time3 hr 20 min

Prep time25 min

Cook time55 min

4.5

(9)

Few things beat pulling a golden, dimpled slab of focaccia out of the oven, and this one is loaded with deeply jammy caramelized onions that took a slow 40 minutes on the stovetop to develop their rich, sweet flavor. The dough itself is beautifully simple — just flour, yeast, water, salt, and a generous pour of olive oil — which means every ingredient is doing real work here. That olive oil isn't just for flavor; it's what gives the crust its signature crispy, almost fried bottom and those irresistible chewy edges. Fresh rosemary and flaky sea salt scattered over the top before baking add a savory, aromatic finish that makes the whole kitchen smell incredible. There's no dairy, no eggs, and no animal products anywhere in the recipe, so it's genuinely plant-based without any substitutions or compromises — just honest bread made the right way. Cut into 9 squares, it's generous enough to feed a crowd as a side, an appetizer, or honestly just a very satisfying snack straight from the pan.

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Ingredients

9 servings

For the dough

1 ½ cups warm water (about 110°f / 43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp sugar
3 cups all-purpose flour
1 ½ tsp kosher salt
5 tbsp olive oil, divided

For the topping

3 large yellow onions, thinly sliced
2 tbsp olive oil
¼ tsp kosher salt
1 tbsp fresh rosemary, roughly chopped
½ tsp flaky sea salt

Instructions

1
In a small bowl, combine the warm water, yeast, and sugar. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
In a large mixing bowl, whisk together the flour and 1 1/2 tsp kosher salt. Pour in the yeast mixture and 3 tbsp of the olive oil. Stir with a wooden spoon or flexible spatula until a shaggy, sticky dough forms with no dry flour remaining.

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