Save Sourdough Onion Focaccia Bread is the ultimate comfort bake, combining the tangy complexity of a long-fermented dough with the rich, jammy sweetness of caramelized onions. This beautifully chewy and airy focaccia is finished with a touch of flaky sea salt, offering a bakery-quality experience right in your own kitchen.
Save Whether you are a seasoned sourdough baker or looking to expand your bread-making skills, this recipe provides a foolproof method for a high-hydration dough that is easy to handle and incredibly rewarding to eat.
Ingredients
- Sourdough Starter: 100 g active sourdough starter (100% hydration)
- Bread Flour: 400 g bread flour
- Water: 300 ml lukewarm water
- Salt: 10 g fine sea salt
- Olive Oil (Dough): 20 ml extra-virgin olive oil
- Onions: 2 medium yellow onions, thinly sliced
- Olive Oil (Topping): 1 tbsp olive oil
- Flaky Salt: 1 tsp flaky sea salt
- Herbs (Optional): 1 tsp fresh rosemary leaves
- Spice (Optional): Freshly ground black pepper
Instructions
- Step 1: Autolyse
- 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: Incorporate Fats and Salt
- Add salt and olive oil to the dough. Mix until 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: Pan Prep
- Generously oil a 9x13-inch (23x33 cm) baking pan. Gently transfer the dough to the pan, being careful not to deflate it.
- Step 6: Shaping and Overnight 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: Caramelize Onions
- While the dough rests, heat 1 tbsp olive oil in a skillet over medium-low heat. Add sliced onions and cook for 20–25 minutes until golden, soft, and sweet. Cool completely.
- Step 8: Final Temperature
- Remove the dough from the refrigerator and let it come to room temperature (about 1 hour).
- Step 9: Dimple and Garnish
- 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.
- Step 10: Bake
- Bake for 25–30 minutes until golden brown and crisp on the edges.
- Step 11: Cool
- Cool slightly before slicing and serving.
Zusatztipps für die Zubereitung
Focus on maintaining the air in the dough during the transfer to the pan. Performing the stretch and folds consistently every 30 minutes is crucial for the gluten structure, ensuring the focaccia holds its height without becoming dense.
Varianten und Anpassungen
For extra flavor, consider adding sliced olives or sun-dried tomatoes along with the onions. You can also swap the yellow onions for red onions if you prefer a slightly sharper sweetness or add a drizzle of balsamic glaze after baking.
Serviervorschläge
This bread is best served warm. It pairs beautifully with a crisp white wine or can be used as the base for an artisanal sandwich. If you have leftovers, they can be easily reheated in a toaster oven to restore the crisp edges.
Save Mastering the art of sourdough focaccia takes patience, but the result—a golden, onion-topped loaf—is well worth the wait. Enjoy the process of watching your dough transform into a bubbly, fragrant masterpiece.
Recipe FAQ
- → What makes this focaccia chewy and airy?
The chewy texture comes from the active sourdough starter and gentle stretch-and-folds that strengthen gluten, while a long rise enhances airiness and flavor.
- → How do I caramelize the onions properly?
Cook thinly sliced onions in olive oil over medium-low heat for 20-25 minutes, stirring occasionally until golden and soft.
- → Can I prepare the dough ahead of time?
Yes, refrigerate the shaped dough overnight for the best flavor and texture before baking.
- → What baking pan size is recommended?
A 9x13-inch (23x33 cm) pan provides the ideal shape and thickness for even baking.
- → Are there any suggested toppings aside from onions?
Adding olives or sun-dried tomatoes alongside the onions enhances flavor variety.