Description
Caramelized Onion and Feta Flatbread is a deliciously savory dish that marries sweet, caramelized onions with creamy feta cheese atop a crispy flatbread crust. This recipe is perfect for any occasion, from casual gatherings to elegant dinners, and is sure to impress your family and friends. With its rich flavors and appealing presentation, it makes an ideal appetizer, main course, or snack. Customize it with your favorite herbs or vegetables for even more flavor!
Ingredients
Scale
- 3 ½ cups (420g) Bread Flour
- 2 ¼ teaspoons (1 packet) Instant Yeast
- 1 ½ teaspoons Granulated Sugar
- 2 teaspoons Kosher Salt
- 1 ½ cups Warm Water (105-115°F / 40-46°C)
- 2 tablespoons Extra Virgin Olive Oil
- 3 large Yellow or Sweet Onions
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 cup (about 5 oz) Crumbled Feta Cheese
- 1 tablespoon Fresh Thyme Leaves (Optional)
- Balsamic Glaze (For serving)
Instructions
- In the bowl of a stand mixer or a large mixing bowl, combine warm water, instant yeast, and granulated sugar. Whisk gently until combined. Let sit for 5–10 minutes until foamy.
- In another bowl, whisk together bread flour and kosher salt.
- Attach the dough hook to your stand mixer; with low speed on, gradually add flour mixture to wet ingredients. Once combined, add olive oil; increase speed to medium-low and knead for about 6–8 minutes until smooth.
- If using hands, add half of the flour to yeast mixture; stir with wooden spoon until combined. Add remaining flour; mix until shaggy dough forms. Transfer to floured surface; knead for about 10–12 minutes until smooth.
- Form dough into a ball; lightly grease mixing bowl with olive oil. Place dough inside; cover with towel/plastic wrap. Let rise in warm place for about 60–90 minutes until doubled in size.
- Peel onions; slice them thinly into half-moons after cutting them in halves.
- In a heavy-bottomed skillet over medium-low heat, melt butter with olive oil.
- Add sliced onions along with kosher salt and black pepper; stir to coat in fat; let cook slowly while stirring every 5–7 minutes.
- First 10 minutes: Onions soften/translucent. Next 10–15 minutes: They turn golden yellow while releasing liquid; fond forms on pan bottom – pure flavor! Final 10–20 minutes: Onions become deep amber/brown color; stir frequently now to prevent burning.
- Once jammy consistency is achieved, remove from heat; stir in thyme leaves if using.
- Place baking stone/inverted sheet on middle rack; preheat oven to 450°F (232°C).
- Once dough has risen, punch down gently; transfer onto floured surface dividing into two equal pieces—let rest for about five minutes.
- Stretch/roll one piece into rustic shape about ¼-inch thick on parchment paper.
- Brush dough surface with olive oil; spread half cooled onions evenly over leaving border around edges—sprinkle half crumbled feta cheese on top.
- Slide parchment onto preheated stone/sheet; bake for about 12–15 minutes until golden brown crust forms with melted feta.
- Assemble second flatbread while first one bakes—use another piece of parchment paper.
- Remove baked flatbread from oven; cool slightly before drizzling balsamic glaze over top—slice & serve immediately!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread piece (100g)
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Use fresh ingredients for optimal flavor. Monitor onion cooking closely to avoid burning; patience is key! Experiment with different cheeses or add roasted vegetables for variation.