Caramelized Onion Beer Focaccia
Prep time
Cook time
Total time
On your next gameday party, make this Caramelized Onion Beer Focaccia! It's focaccia bread made with beer and topped with cheese and caramelized onions!
Serves: 6 to 9 servings
  • 1½ to 2 cups all-purpose flour
  • 2¼ teaspoons (1 packet) pizza crust yeast or rapid rise yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ⅔ cup warm beer
  • 4 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 2 small red onions, thinly sliced
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes, plus more for topping
  • 1 cup Mozzarella cheese, shredded
  • 1 cup Gruyere cheese, shredded
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons grated parmesan (optional)
  1. To make the beer focaccia, in the bowl of a stand mixer, fitted with the paddle attachment, combine 1 cup flour, yeast, sugar and ¾ teaspoon salt until well combined.
  2. Pour in the warm beer (it should be about 120 to 130 degrees F) and mix until well blended, about 1 minute. While the machine is running, add enough of the remaining flour as needed to create a smooth, slightly sticky dough, that has pulled away from the sides. Knead on moderate speed with the dough hook attachment for 4 minutes. Transfer the dough to a lightly oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Allow to rest while the onions cook.
  3. Place a large skillet over medium-high heat with 2 tablespoons olive oil and butter. Once melted add the onions and season with remaining salt, pepper and crushed red pepper flakes. Cook until caramelized, stirring often, about 20 to 25 minutes.
  4. Preheat oven to 500 degrees F. Grease a quarter size baking sheet with the remaining oil and place in the dough. Using your hands, work the dough, stretching it out to cover the pan. Cover loosely with plastic wrap and a damp kitchen towel and let rest for about 15 minutes to rise slightly.
  5. Cover the dough with the shredded cheese, and the caramelized onions. Bake until golden brown and puffed up, about 12 to 15 minutes. Remove from the oven and top with fresh thyme, parmesan, if desired and crushed red pepper flakes. Slice and serve immediately. Enjoy!
Recipe by The Candid Appetite at