Sourdough Onion Focaccia

There is nothing quite like the aroma of a fresh Sourdough Onion Focaccia cooling on the counter. This recipe delivers a beautifully chewy and airy bread, topped with the irresistible sweetness of slow-caramelized onions and a crunch of sea salt. It captures the essence of a traditional Italian bakery, making it a perfect centerpiece for your next meal or a sophisticated base for sandwiches.

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The process of making focaccia is as rewarding as the result. From the rhythmic sets of stretch and folds to the final, satisfying act of dimpling the dough, every step builds the foundation for a golden, crisp loaf. This vegetarian-friendly bread is a testament to the magic of simple ingredients handled with patience.

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, ensure your sourdough starter is active and bubbly before you begin. If the dough feels too sticky during the stretch and fold phase, wet your hands slightly to handle it more easily. Make sure your caramelized onions have cooled to room temperature before adding them to the dough to avoid affecting the rise.

Varianten und Anpassungen

You can easily customize this bread by adding sliced olives or sun-dried tomatoes along with the onions for extra depth. If you prefer different herbs, fresh thyme or oregano also pair wonderfully with the sweetness of the yellow onions.

Serviervorschläge

This focaccia is best enjoyed warm, straight from the oven or lightly toasted. It pairs beautifully with a crisp white wine for an aperitif or can be used as a gourmet sandwich bread for Mediterranean-style fillings. Leftovers can be easily reheated in a toaster oven to restore the crispy edges.

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Whether shared with friends or enjoyed as a comforting snack, this Sourdough Onion Focaccia is a masterclass in texture and flavor. The combination of the tangy sourdough and the sweet, jammy onions is sure to make this a staple in your baking repertoire.

Recipe Questions & Answers

→ How do I achieve a chewy texture in sourdough focaccia?

Allowing the dough to rest with stretch and folds builds gluten strength, while a long rising time and proper hydration contribute to the chewy, airy texture.

→ What is the best method to caramelize onions for this bread?

Slowly cook thinly sliced onions over medium-low heat with olive oil for 20-25 minutes, stirring occasionally until golden and sweet.

→ Can I prepare the dough ahead of time?

Yes, refrigerate the shaped dough overnight to develop flavor and texture before baking the next day.

→ What toppings complement sourdough focaccia well?

Beyond caramelized onions, fresh rosemary, flaky sea salt, black pepper, olives, or sun-dried tomatoes enhance the flavor profile.

→ How should the focaccia be stored after baking?

Keep it wrapped at room temperature for up to two days; reheat in a toaster oven for best freshness.