Sourdough Onion Focaccia

A beautifully chewy and airy focaccia, topped with sweet caramelized onions and a touch of sea salt—just like from your favorite bakery. This recipe captures the essence of artisanal bread making, combining the tang of sourdough with the deep, savory sweetness of slow-cooked onions.

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Taking the time for an overnight rise allows the sourdough to develop maximum flavor and creates the signature bubbles that make focaccia so irresistible. This bread is a testament to the beauty of slow baking.

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

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

Step 2

Add salt and olive oil to the dough. Mix until incorporated.

Step 3

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

Step 4

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

Step 5

Generously oil a 9x13-inch (23x33 cm) baking pan. Gently transfer the dough to the pan, being careful not to deflate it.

Step 6

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

While the dough rests, caramelize the onions: In a skillet, heat 1 tbsp olive oil over medium-low heat. Add sliced onions and cook, stirring occasionally, for 20–25 minutes until golden, soft, and sweet. Cool completely.

Step 8

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

Step 9

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

Step 10

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

Step 11

Cool slightly before slicing and serving.

Zusatztipps für die Zubereitung

For the best results, use a 9x13-inch (23x33 cm) baking pan. Always ensure your caramelized onions are cooled completely before adding them to the dough to maintain a consistent temperature throughout the bake.

Varianten und Anpassungen

For extra flavor, consider adding sliced olives or sun-dried tomatoes along with the caramelized onions. The dough serves as a perfect canvas for many Mediterranean-inspired toppings.

Serviervorschläge

This sourdough focaccia is best served warm. It pairs beautifully with a crisp white wine or can be used as a premium bread for gourmet sandwiches. Leftovers can be easily reheated in a toaster oven.

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This Sourdough Onion Focaccia Bread offers 180 calories and 4g of protein per serving, making it a satisfying addition to any meal. Enjoy the golden crust and soft, flavorful interior of this homemade Italian classic.