Ingredients

1 (13″ x 9″) store-bought focaccia

4 tbsp. extra-virgin olive oil, divided

2 medium red onions, thinly sliced

1 tsp. kosher salt, divided

1 tbsp. granulated sugar

2 tsp. red wine vinegar

1/4 cup crumbled goat cheese

1/2 tsp. smoked paprika

5 medium avocados

1/2 tsp. freshly ground black pepper

Flaky sea salt

Instructions

Step 1: Arrange a rack in the top third of your oven and preheat to 450°F. Place the focaccia on a parchment-lined 13″ x 9″ baking dish, then brush the top evenly with 2 tablespoons of olive oil.

Step 2: Toast the bread in the oven until the top and edges are lightly browned and crusty, about 10 minutes. Remove and let it cool slightly.

Step 3: While the bread is toasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they turn a deep golden color, about 15 to 20 minutes. Season with 1/2 teaspoon of kosher salt.

Step 4: Sprinkle the sugar over the onions, stir, and cook for about 1 minute until the sugar dissolves. Slowly add the red wine vinegar and continue cooking, stirring often, until the liquid reduces and coats the onions with a shiny glaze, about 1 to 2 minutes.

Step 5: In a small bowl, mix the crumbled goat cheese with the smoked paprika. In a separate medium bowl, mash the avocados, leaving some small chunks. Season the avocado with black pepper and the remaining 1/2 teaspoon kosher salt.

Step 6: Spread the mashed avocado onto the toasted focaccia, creating small dollops with the back of a spoon for texture. Top with the caramelized onions, then sprinkle the goat cheese and paprika mixture over the top. Finish with flaky sea salt to taste before serving.

Tips & Variations

Use ripe but firm avocados to get the best texture without becoming too mushy.

Try adding a squeeze of fresh lemon juice to the mashed avocado to brighten the flavor and prevent browning.

For a spicy kick, sprinkle a pinch of red pepper flakes over the finished toast.

Swap goat cheese for feta or ricotta for a different creamy note.

Storage

This focaccia is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to one day. Reheat the focaccia alone in the oven at 350°F for 5 minutes before adding avocado and toppings to keep the bread crispy. Avoid storing the assembled toast for too long to prevent the avocado from browning.

FAQs

Can I make the caramelized onions ahead of time?

Yes, caramelized onions can be prepared a day in advance and stored in the refrigerator. Reheat gently before assembling the avocado toast focaccia.

What can I use if I don’t have focaccia bread?

Ciabatta or a thick, crusty sourdough loaf works well as alternatives. Just be sure to toast the bread until crisp for the best texture.