🍽️ Mains

Vegan Caramelised Onion & Thyme Focaccia

Soft, pillowy, and airy focaccia with a crisp golden crust, topped with sweet, slow‑caramelised onions, fragrant fresh thyme, and rich extra virgin olive oil. This 100% vegan version uses no dairy, eggs, or animal fats — the dough is naturally plant‑based, rising beautifully to create that signature light, chewy texture, while the slow‑cooked onions add deep savoury sweetness in every bite.

Shared by katty

5.0 (1)

Time

70 min

Serves

Difficulty

medium

🛒 Ingredients

#Dough;
500 g strong white bread flour.. 7 g (1 sachet) instant dried yeast
1 tsp caster sugar or maple syrup.. 1½ tsp fine sea salt.. 350–370 ml warm water
4 tbsp extra virgin olive oil, plus extra for the tray and topping
#Caramelised Onion Topping;
3 large yellow onions, thinly sliced.. 2 tbsp extra virgin olive oil
1 tsp coconut sugar or maple syrup.. 1 tbsp balsamic vinegar (optional, for depth)
2–3 sprigs fresh thyme (leaves only, plus extra for garnish)
3–4 cloves garlic, thinly sliced (optional)
Flaky sea salt and freshly cracked black pepper

👩‍🍳 Instructions

1
Make the caramelised onions first: Heat olive oil in a pan over low heat. Add sliced onions, a pinch of salt, and sugar. Cook slowly for 20–25 minutes, stirring occasionally, until soft, deep golden, and sweet. Stir in balsamic vinegar (if using) and half the thyme leaves in the final 2 minutes. Set aside to cool completely.
2
Mix the dough: In a large bowl, combine flour, yeast, and sugar. Add salt to one side. Pour in warm water and 3 tbsp olive oil, mixing until a soft, sticky dough forms.
3
Knead: Turn onto a lightly oiled surface and stretch‑and‑fold for 8–10 minutes until smooth, elastic, and no longer sticky.
4
First rise: Lightly oil a clean bowl, place dough inside, cover, and leave in a warm place for 1.5–2 hours until doubled in size.
5
Shape & second rise: Drizzle 1 tbsp olive oil over a baking tray. Gently stretch and press the dough out to fill the tray — do not roll it. Cover loosely and rise again for 45–60 minutes until puffy. Press deep dimples all over the surface with your fingertips.
6
Top & bake: Drizzle generously with extra olive oil. Scatter the cooled caramelised onions, remaining thyme leaves, sliced garlic, flaky sea salt, and black pepper evenly over the top. Bake at 200 °C (400 °F) for 20 minutes, then lower to 180 °C (350 °F) and bake for another 15–20 minutes until golden brown and fragrant.
7
Serve: Drizzle with a little more olive oil straight from the oven. Let cool slightly before tearing or slicing — best enjoyed warm.