Focaccia with caramelized onions, blueberries and brie cheese

  • 4 cups (500g) all-purpose flour
  • 1 1/2 teaspoons instant yeast
  • 1 1/2 teaspoons of salt fumage
  • 1 3/4 cups (350 g) warm water
  • 1/4 cup of extra virgin olive oil, plus more for the skillet

For the dressing:

  • 3 medium yellow onions, thinly sliced
  • 1 tablespoon of balsamic vinegar
  • 1-2 tablespoons olive oil, to spread on top
  • 10 ounces brie cheese, diced (scrape off rind with paring knife if desired, but not necessary)
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon minced fresh rosemary

 Make the focaccia dough: In a medium bowl or stand mixer with a paddle attachment, mix all the dough ingredients until the flour is completely absorbed. It is not necessary to knead the dough, although I do sometimes knead it several times in the bowl when mixing it by hand to incorporate the last of the flour.

Cover and let stand for 1-2 hours at room temperature. Use immediately or transfer to the refrigerator overnight.

 Squeeze the focaccia batter: Roll a half-sheet pan or baking sheet with 1 tablespoon of olive oil and scoop out the batter to fill the entire pan. If it sprouts again, wait a few minutes and then continue patting it. Let dough rise uncovered until puffed, about 1/2 hour for room temperature dough or 1 hour for refrigerated dough.

Caramelize the onions: Heat 2 teaspoons of butter or olive oil in a large skillet over medium heat. Add the onions with 1/2 teaspoon of salt and cook, stirring occasionally, until golden brown. This will take 30 to 40 minutes. Add the vinegar and remove from the heat. Let the onions cool a bit.

Preheat the oven to 425F.

Topping the focaccia: Uncover the dough and brush the top with 1-2 tablespoons of olive oil, paying special attention to the edges and corners. Gently dimple the top of the focaccia by pressing your fingertips to the middle of the batter.


Sprinkle onions on top. Sprinkle the brie cheese cubes evenly over the onions, followed by the blueberries. To finish, sprinkle the rosemary on top along with as much black pepper as you like.

Bake : Bake for 20-25 minutes, until cheese is melted and crust base is golden (lift with spatula to check). If the toppings start to brown too much before the crust base is golden brown, cover the pan loosely with aluminum foil. Serve!

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