This sourdough focaccia with caramelized onions is a combination of airy, chewy bread and the rich sweetness of caramelized onions.
It’s perfect as a side dish, snack, or (my favorite!) a base for sandwiches. The sourdough gives it a subtle tang and unique structure, while the caramelized onions provide a deep, savory-sweet topping.
The day before in the evening: Whisk together about 1/4 cup of sourdough with a bit of water in a medium-large bowl adding all the remaining water. Pour all purpose flour, semolina flour, salt and oil and mix together with a spoon as the dough will be quite sticky.
Next day, in the morning or midday, with the help of a spatula, create a sticky ball and transfer it on a parchment paper on a baking tray or simply on a non-stick baking sheet.
Spread the dough with oiled fingers. Let it raise for 1-2 hours (optional: cover with plastic wrap or towel so it doesn’t dry).
For caramelized onions, first heat the pan on medium high heat until the oil is shimmering. Add the sugar and let it melt for 5-7 minutes.