Sourdough Onion Focaccia

Experience the aroma of a professional bakery in your own kitchen with this Sourdough Onion Focaccia. This beautifully chewy and airy bread is elevated by the rich sweetness of caramelized onions and a delicate touch of flaky sea salt, making it an irresistible addition to any meal.

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The secret to this recipe lies in the patience of the fermentation process. By allowing the dough to rise slowly and then rest in the refrigerator, you develop the strength and bubbles necessary for a classic Italian-style focaccia that is crisp on the outside and soft within.

Ingredients

• Sourdough Starter: 100 g active sourdough starter (100% hydration)
• Dough: 400 g bread flour, 300 ml lukewarm water, 10 g fine sea salt, 20 ml extra-virgin olive oil
• Topping: 2 medium yellow onions (thinly sliced), 1 tbsp olive oil, 1 tsp flaky sea salt, 1 tsp fresh rosemary leaves (optional), Freshly ground black pepper (optional)

Instructions

Step 1: Autolyse

In a large bowl, mix the sourdough starter, bread flour, and water until a shaggy dough forms. Let rest for 30 minutes, covered.

Step 2: Incorporate Fat and Salt

Add salt and olive oil to the dough and mix until fully incorporated.

Step 3: Build Strength

Over the next 2 hours, perform 3–4 sets of stretch and folds every 30 minutes to build gluten strength.

Step 4: Bulk Fermentation

Cover the bowl and let the dough rise at room temperature for 6–8 hours, or until doubled in size.

Step 5: Transfer

Generously oil a 9x13-inch baking pan. Gently transfer the dough to the pan, being careful not to deflate it.

Step 6: Cold Proof

With oiled fingers, gently stretch and press the dough to fit the pan. Cover and refrigerate overnight (8–12 hours) for maximum flavor and texture.

Step 7: Prepare Toppings

While the dough rests, heat 1 tbsp olive oil in a skillet over medium-low heat. Cook sliced onions for 20–25 minutes until golden, soft, and sweet. Cool completely.

Step 8: Temperature Adjustment

Remove the dough from the refrigerator and let it come to room temperature for about 1 hour.

Step 9: Dimple and Season

Preheat oven to 220°C (425°F). Dimple the dough with your fingertips, drizzle with additional olive oil, then scatter the caramelized onions, sea salt, rosemary, and black pepper over the top.

Step 10: Bake

Bake for 25–30 minutes until golden brown and crisp on the edges.

Step 11: Serve

Cool slightly before slicing and serving.

Zusatztipps für die Zubereitung

Ensure your sourdough starter is active and at 100% hydration for the best results. To prevent the dough from sticking to your hands while dimpling, keep your fingertips well-oiled. Make sure the caramelized onions are cooled completely before adding them to the dough to maintain the proper temperature for the final rise.

Varianten und Anpassungen

For extra flavor, consider adding sliced olives or sun-dried tomatoes alongside the caramelized onions. You can also experiment with different fresh herbs like thyme if rosemary is not available, or add a dusting of parmesan cheese for a savory twist.

Serviervorschläge

This focaccia is best served warm from the oven. Leftovers can be easily reheated in a toaster oven to restore the crisp edges. It pairs beautifully with a crisp white wine or can be sliced horizontally to use as the base for a gourmet sandwich.

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Whether enjoyed as a side dish or a standalone snack, this Sourdough Onion Focaccia brings a touch of Italian artisan baking to your home. Enjoy the perfect balance of savory and sweet in every golden, dimpled bite.

Recipe Questions & Answers

→ How long should the dough rise for best results?

The dough benefits from an extended rise of 6-8 hours at room temperature, followed by an overnight rest in the refrigerator for enhanced flavor and texture.

→ Can I add other toppings with the onions?

Yes, sliced olives or sun-dried tomatoes are excellent additions alongside the caramelized onions for extra flavor layers.

→ What is the purpose of stretch and folds in this bread?

Stretch and folds strengthen the gluten network, improving dough elasticity and resulting in a better crumb structure.

→ How should I caramelize the onions?

Cook thinly sliced onions slowly in olive oil over medium-low heat for 20-25 minutes until they are soft, golden, and sweet.

→ What type of flour is recommended?

Use bread flour for the optimal gluten content that supports the chewy, airy texture of the focaccia.

→ How to store leftovers?

Store cooled focaccia in an airtight container; reheat in a toaster oven to restore crispness.