Rustic Sourdough Focaccia with Caramelized Onions
Indulge in the rustic charm of this sourdough focaccia with caramelized onions—a perfect blend of tangy sourdough, buttery sweetness, and a golden, crisp crust. Crafted with a few simple ingredients like a robust sourdough starter, extra virgin olive oil, and flaky sea salt, this recipe showcases the art of slow fermentation for unparalleled depth of flavor. The highlight, however, is the topping of perfectly caramelized onions, which add a rich, savory-sweet allure to every bite. Enhanced with optional fresh rosemary for herbal brightness, this focaccia is ideal as a centerpiece for a cozy dinner spread or an upscale side for soups and salads. With its beautifully dimpled texture and toasted edges, this golden-brown bread is as visually stunning as it is delicious—a true labor of love worth every moment in the kitchen.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Active sourdough starter
- 375 ml Water
- 50 ml Extra virgin olive oil
- 10 grams Salt
- 2 grams Granulated sugar
- 2 large Yellow onions
- 15 grams Butter
- 5 grams Flaky sea salt
- 5 springs Fresh rosemary (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, active sourdough starter, water, and salt. Mix until a shaggy dough forms. Let the dough rest for 30 minutes.
After resting, add 25 ml of olive oil and knead the dough in the bowl by hand until it smooths out and becomes elastic, about 5-7 minutes.
Cover the bowl with plastic wrap or a damp towel and let the dough sit at room temperature for 4 hours, performing one stretch-and-fold every hour to develop strength and fermentation.
While the dough is proofing, prepare the caramelized onions. Slice the yellow onions thinly. Heat the butter in a large skillet over medium-low heat and add the onions, stirring frequently. Add the granulated sugar and a pinch of salt, then cook until the onions are golden brown and soft, about 25-30 minutes. Set aside to cool.
After the dough has completed its bulk fermentation, generously oil a 9x13-inch baking dish with 15 ml of olive oil. Transfer the dough into the dish and gently spread it out to the corners without deflating it. Let the dough rest for another 2 hours at room temperature until it doubles in size.
Preheat the oven to 220°C (430°F).
Using your fingers, dimple the surface of the dough to create small wells. Drizzle the remaining olive oil over the dough and scatter the caramelized onions and fresh rosemary over the top. Sprinkle with flaky sea salt.
Bake the focaccia in the preheated oven for 25-30 minutes, or until the top is golden brown and the bottom is crisp.
Remove the focaccia from the oven and let it cool slightly in the pan before transferring it to a wire rack. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 5932 mg | 258% | |
| Total Carbohydrate | 393.8 g | 143% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 3.2 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
