Sourdough Focaccia with Caramelized Onions
This Sourdough Focaccia recipe combines a chewy, flavorful base with the sweetness of caramelized onions. The dough, made with a mix of all-purpose flour, semolina flour, and sourdough starter, is prepared overnight for a slow, flavorful rise.
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Ingredients
Sourdough Focaccia Ingredients:
- 300 grams all purpose flour 2½ cups
- 320 mL water 1⅓ cups
- 60 grams active sourdough starter ¼ cup
- 60 grams semolina flour 6 tablespoons
- 1 tablespoon olive oil
- 1 tablespoon salt
Caramelized Onions Ingredients:
- 1 ½ onions or more
- 20 grams sugar 1½ tablespoons
- 45 grams oil 3 tablespoons
Instructions
- The day before in the evening: Whisk together about ¼ 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. Cover and let it double rise for the night at room temperature.
- 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.
- Then put the sliced onions in the oiled pan and cook them, always on a medium high heat, for at least 10-15 minutes until they become soft and of caramel color stirring every few minutes. Let it cool before topping the focaccia bread.
- After waiting 1-2 hours for the focaccia dough to rise, top it with caramelized onions and with oiled fingertips gently dimple the dough.
- Bake in the preheated oven at 392.0°F/200°C on the center-lower rack for 30 minutes or until golden brown.
- When ready, take out from the oven, drizzle olive oil on top and let it rest for 5-10 minutes before cutting and eating.
Notes
- The secret for the dough to not become acidic after 8+ hours is to use fresh/cold water, especially in summer. The temperature of the dough can’t go past 78.8°F/26°C!
- In summer I recommend letting the dough rise overnight in a fresh place.
- During hot season you can also make the dough in the morning and then bake the focaccia in the evening. In winter it can be quite difficult as the temperature is lower so the focaccia won’t rise rather high.
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Nutrition
Calories: 253kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 876mg | Potassium: 84mg | Fiber: 2g | Sugar: 3g | Vitamin A: 0.4IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 2mg
