Garlic Onion Focaccia

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Garlic Onion Focaccia to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Garlic Onion Focaccia, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup water (70 degrees to 80
• degrees)
• 2 tablespoons olive or canola oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 3 cups bread flour
• 1 1/2 teaspoons active dry yeast
• 2 large onions, thinly sliced
• 2 garlic cloves, minced
• 3 tablespoons butter or margarine
• 1 cup shredded mozzarella
• cheese
• 2 tablespoons grated Parmesan
• cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a bread machine pan, place the first six ingredients in order suggested by manufacturer

Step 2: Technique & Execution

Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)

Step 3: Technique & Execution

When cycle is completed, turn dough onto floured surface

Step 4: Technique & Execution

Roll into 12-in. circle

Step 5: Technique & Execution

Transfer to a 14-in. pizza pan coated with nonstick cooking spray

Step 6: Technique & Execution

Cover; let rise in a warm place until doubled, about 30 minutes