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Beer Focaccia with caramelised onions. Use your left-over beer to bake bread.

What do you think of using leftover beer for baking deliciously good beer focaccia with caramelised onions?

The other day I purchased a large bottle of beer at a supermarket here in Lisbon. I didn’t know they existed, you know, these large 1l bottles, but here they do. Pretty sustainable was my line of thought. Instead of purchasing four glass bottles, I just buy one large one. Funnily enough, I couldn’t finish the beer and put it back in the fridge.

On Monday morning, I was like, hey, I still have some beer left, right? (Please tell me it’s perfectly normal to think about this on a Monday morning, right πŸ˜‰ ). So I thought, what can I make with this beer? Definitely not going to drink it in any coming days, and everyone knows that flat beer tastes horrible.

Pimping up regular beer bread

So I thought back to the beer bread I had tasted in some German-style restaurants. So good. But how about pimping it up and making it a bit more exciting? How about trying to make focaccia with it? And then making it more exciting by adding some onions.

It turned out so well; I even dare say that it might have been the best bread I have ever baked. You can taste a little bit of the beer’s bitterness, and it goes very well with the sweetness of the caramelised onions.
So next time you have some leftover beer, just try baking this beer focaccia with caramelised onions. I promise you, you will not be disappointed at all!

One note before baking, I used a pilsener, but I am sure you can use any type of beer, and it might taste even better when you use pale ale or a wheat beer.

The Recipe for Beer Focaccia With Caramelised Onions

Beer focaccia with onion

Beer Focaccia with Caramelised Onions

Next time you have left over beer, don't pour it down the drain but safe it to make a delicious beer focaccia! You will not be disappointed.
Cook Time 30 mins
Course Breakfast, Side Dish, Snack
Cuisine Italian
Servings 1 bread


  • pan
  • baking tin


Beer Focaccia Dough

  • 500 gram flour (wheat or wholemeal, I used 75% wheat, 25% wholemeal)
  • 1 tbsp sugar
  • 2 tsp salt
  • 300 ml beer any type will do (pale ale, pilsener)
  • 50 ml olive oil
  • 7 gram yeast (a packet, check the label for the ratio of yeast to flour)
  • 1/2 tsp thyme

Caramelised Onions

  • 2 onions sliced in rings
  • 1/4 tsp coriander seed
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp thyme
  • 2 tbsp olive oil



  • Ensure the beer is approximately 45 degrees Celsius.
  • In a bowl, add all the dry ingredients, mix, and add little by little the beer and olive oil. Mix with your hands until it shapes to a ball. Adjust if necessary, add more beer or flour if needed.
  • Cover the dough with a moist cloth and let it rise for 1 hour.
  • After an hour, oil a baking tin (round or square) and stretch out the dough in the tin. Cover again with a moist cloth and let it rise for another 45 minutes.

Caramelised Onions

  • Heat some oil on low heat in a pan and add all ingredients. On a low flame, let it simmer until soft and caramelised.

Dough + Caramelised Onions

  • Heat the Oven to 220 degrees. Top the Focaccia with the onions and add it to the oven.
  • Bake it in approximately 20 minutes until golden. Stroke a little of olive oil on top. Let it cool down for a little while and enjoy!!!
Keyword food waste recipe, Zero waste

Did you bake the recipe? What did you think of it? Please tell in the comments! Looking for other food waste recipes? Take a look here.

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