This sourdough focaccia is a delightful blend of tangy flavor and soft texture, topped with sweet caramelized onions. Ideal for gatherings or a cozy family dinner, it’s a recipe that combines simplicity with impressive results.
Introduction
I discovered this sourdough focaccia recipe during a cozy gathering with friends, where the aroma of caramelized onions filled the kitchen. This focaccia is special because it captures the tangy essence of sourdough, complemented by the sweetness of onions that turn golden as they cook. It's perfect for gatherings—everyone loves tearing off a piece and enjoying its soft, airy texture. Plus, the process of making it feels like a warm hug on a chilly day, and it pairs wonderfully with a salad or on its own with a drizzle of olive oil.
What You'll Need
One large focaccia, serving approximately 8 people
- 500g (4 cups) all-purpose flour, plus extra for dusting
- 350ml (1.5 cups) water, at room temperature
- 100g (1/2 cup) active sourdough starter, fed and bubbly
- 10g (2 tsp) salt
- 2 tbsp (30ml) olive oil, plus more for drizzling
- 2 large onions (300g), thinly sliced
- 1 tsp (5g) sugar
- Fresh herbs (rosemary or thyme), for garnish
- Flaky sea salt, for topping
How To Do It
Step 1
In a large bowl, mix the flour and water until no dry flour remains. This is called the autolyse phase, allowing the flour to hydrate and start gluten development.
⏱ Time: 10 minutes
✓ Doneness: Dough should be shaggy and sticky with no dry spots.
Step 2
Add the sourdough starter and salt. Mix until incorporated. You can use your hands or a dough whisk.
⏱ Time: 5 minutes
✓ Doneness: Dough should feel slightly tacky but not overly sticky.
Step 3
Cover the bowl with a damp cloth and let it rest for 30 minutes. This resting period allows the gluten to relax.
⏱ Time: 30 minutes
✓ Doneness: Dough should have absorbed the water and become smoother.
Step 4
Lightly oil a baking sheet. Transfer the dough to the sheet and stretch it gently to fill the pan. If it resists, let it rest for another 10 minutes before stretching again.
⏱ Time: 5 minutes
✓ Doneness: Dough should fill the pan but may not reach the edges completely yet.
Step 5
Cover the dough with a cloth and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
⏱ Time: 4-6 hours
✓ Doneness: Dough should be puffy and airy.
Step 6
While the dough is rising, caramelize the onions. In a skillet, heat olive oil over medium heat. Add the sliced onions and sugar, and cook slowly for 20-25 minutes, stirring occasionally until they are golden brown.
⏱ Time: 20-25 minutes
✓ Doneness: Onions should be deeply golden and fragrant.
Step 7
Preheat your oven to 220°C (425°F). Once the dough has risen, use your fingers to create dimples all over the surface. Drizzle with olive oil and sprinkle with flaky salt.
⏱ Time: 5 minutes
✓ Doneness: Dough surface should have visible dimples.
Step 8
Top the dough with the caramelized onions and any fresh herbs you desire. Bake in the preheated oven for 20-25 minutes until golden brown.
⏱ Time: 20-25 minutes
✓ Doneness: Focaccia should be golden brown and sound hollow when tapped.
Step 9
Remove from the oven and let it cool slightly before slicing and serving.
⏱ Time: 5 minutes
✓ Doneness: Focaccia is warm and slightly crisp on the outside.
Pro Tips
Be patient with the fermentation.
Allowing the dough to rise fully develops the flavor and texture of the focaccia. Rushing the process leads to dense bread.
Use a scale for accurate measurements.
Baking is a science, and precise ingredient measurements lead to consistent results. A scale ensures accuracy, especially with flour and water.
Experiment with toppings.
While caramelized onions are delicious, feel free to add olives, sun-dried tomatoes, or fresh herbs for a twist. Each variation offers a unique flavor profile.
Let the focaccia cool before slicing.
Cooling allows the crumb to set properly, avoiding a gummy texture when sliced. It makes for cleaner cuts and better presentation.
Store leftovers properly.
To keep the focaccia fresh, wrap it in parchment paper and store in an airtight container. This prevents it from drying out.
Common Mistakes to Avoid
Not allowing the dough to rise long enough.
Why it happens Many are eager to bake and may cut the rising time short.
Fix Give the dough ample time to rise until it has doubled in size for the best texture and flavor.
Over-caramelizing the onions.
Why it happens Cooks may rush the process, thinking higher heat will speed things up.
Fix Cook onions slowly over medium heat for the best sweetness. If they start to burn, start over with fresh onions.
Not using enough olive oil on top.
Why it happens Some may skimp on oil to save calories.
Fix A good drizzle of olive oil before baking is essential for flavor and achieving a crispy crust.
Variations
Herbed Focaccia
Add fresh herbs like rosemary or thyme directly into the dough for added flavor.
Note: Mix herbs into the dough during the initial mixing phase for a fragrant result.
Olive and Focaccia
Incorporate sliced olives into the dough or on top before baking for a briny contrast.
Note: Ensure olives are pitted and chopped to distribute flavor evenly.
Cheesy Focaccia
Sprinkle shredded cheese on top before baking for a cheesy, crusty finish.
Note: Add cheese during the last 5 minutes of baking to prevent burning.
Nutrition
Per Serving:
approximately 250
Calories
These values are estimates and may vary based on specific ingredient brands and quantities used.
Storage & Tips
Room Temperature
Focaccia can be left at room temperature for up to 2 days. Wrap it loosely in parchment paper for best results.
Refrigerator
Store in an airtight container in the fridge for up to 5 days. Reheat in the oven to restore crispness.
Freezer
Freeze for up to 3 months. Wrap tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Reheating
Reheat in a preheated oven at 180°C (350°F) for about 10-15 minutes to regain texture.
Make Ahead
Prepare the dough a day in advance and let it rise in the fridge overnight for 12-14 hours. The next day, bring it to room temperature and proceed with the recipe.
FAQ
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works well for focaccia. It will yield a slightly softer texture, but it will still be delicious.
How do I know when the focaccia is done baking?
The focaccia should be golden brown and sound hollow when tapped on the bottom. It should also feel firm to the touch.
Can I make this focaccia without a sourdough starter?
You can use commercial yeast as a substitute. Use 2 teaspoons (7g) of instant yeast and adjust the water slightly if needed.
How long does focaccia last?
Focaccia is best enjoyed fresh but can last up to 2 days at room temperature or 5 days in the fridge. For longer storage, freeze it.
What can I use instead of caramelized onions?
Feel free to substitute with roasted garlic, sautéed mushrooms, or even sun-dried tomatoes for a different flavor profile.
Final Thoughts
Baking this sourdough focaccia is not only about enjoying a delicious loaf but also embracing the process of fermentation and transformation. I hope this recipe finds a place in your kitchen, bringing warmth and joy as you share it with loved ones. I’d love to hear your thoughts or any variations you try—feel free to drop a comment!
