Golden Rustic Sourdough Focaccia with Sweet Caramelized Onions
This delightful Rustic Sourdough Focaccia, enriched with the sweetness of caramelized onions, is a true celebration of flavor and texture. Adapted from Lora Brody's classic recipe, this focaccia transforms simple ingredients into a golden, crusty bread that can be enjoyed in multiple ways. Perfect for sandwiches or as a side with your favorite spreads, each bite showcases a crispy exterior and a soft, airy interior. The combination of sourdough tang and caramelized onions creates a unique flavor that will impress your family and friends. Don't forget to enjoy it with a glass of beer, as this focaccia is made to make you thirsty. Leftovers can easily be transformed into delicious garlic croutons, adding a gourmet touch to your salads. Ideal for gatherings or a cozy night in, this bread is sure to become a staple in your kitchen.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
yeast
1/2 teaspoon
all-purpose flour
3 cups
coarse salt
1 1/2 teaspoons
sourdough starter
1 cup
water
1 1/2 cups
olive oil
4 tablespoons, divided (2 tablespoons for caramelizing onions; 2 tablespoons for drizzling)
coarse salt
1 teaspoon (for topping the focaccia)
yellow onions
1 1/2, sliced
Instructions
1
To make the dough, add all ingredients (except the reserved tablespoon of flour) to your bread machine and start the dough cycle, ensuring a wet dough that just holds its shape.
2
Once the machine completes the cycle, cover the dough with plastic wrap and refrigerate for 12-18 hours to develop flavor.
3
If using a stand mixer, combine all ingredients in the bowl, starting with the sourdough starter. Mix on low with the paddle attachment for 20 minutes, then let it rise for 90 minutes. After rising, mix for an additional minute before refrigerating as directed.
4
After refrigeration, grease a 9x13 inch baking pan with olive oil and sprinkle cornmeal on the bottom.
5
Gently pour the chilled dough into the pan, cover with aluminum foil, and refrigerate for an additional 4 hours.
6
Remove from the fridge and allow the dough to rise at room temperature for 2 hours.
7
While the dough rises, caramelize the onions: heat 2 tablespoons of olive oil in a skillet, add the sliced onions, and sauté over low/medium heat until they turn golden and sweet, about 20-30 minutes.
8
Preheat your oven to 475°F (245°C).
9
Once the dough has risen, distribute the caramelized onions evenly over the top. Drizzle the remaining 2 tablespoons of olive oil over the dough and sprinkle with coarse salt.
10
Bake in the preheated oven for 20-25 minutes, until the top is crusty and golden brown.
11
For best results, enjoy the focaccia hot, warm, or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Golden Rustic Sourdough Focaccia?
It is a crusty, golden bread featuring a soft, airy interior, enriched with the tangy flavor of sourdough and topped with sweet caramelized onions.
How do I make the dough for this sourdough focaccia?
You can use a bread machine to mix the ingredients into a wet dough or use a stand mixer with a paddle attachment on low for 20 minutes.
How long should I refrigerate the dough for the first rise?
The dough should be covered with plastic wrap and refrigerated for 12 to 18 hours to allow the flavor to develop properly.
Can I use a stand mixer instead of a bread machine?
Yes, mix all ingredients on low for 20 minutes, let it rise for 90 minutes, then mix for another minute before refrigerating.
What size baking pan is required for this recipe?
A 9x13 inch baking pan is ideal for this sourdough focaccia recipe.
How do I prevent the focaccia from sticking to the pan?
Grease the pan thoroughly with olive oil and sprinkle cornmeal on the bottom before adding the dough.
What is the purpose of the second refrigeration period?
After transferring the dough to the pan, refrigerating it for an additional 4 hours helps the dough settle and enhances the texture.
How long should the dough sit at room temperature after the second refrigeration?
Allow the dough to rise at room temperature for 2 hours before you begin baking.
How do I prepare the caramelized onions for the topping?
Heat 2 tablespoons of olive oil in a skillet and sauté sliced yellow onions over low to medium heat for 20-30 minutes until golden and sweet.
What oven temperature is needed to bake this focaccia?
Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius) for the best results.
What ingredients go on top of the focaccia before baking?
Distribute the caramelized onions evenly, drizzle with 2 tablespoons of olive oil, and sprinkle with coarse salt.
How long does the focaccia need to bake?
Bake the focaccia in the preheated oven for 20 to 25 minutes until the top is crusty and golden brown.
What should the texture of the focaccia dough be like?
The dough should be wet and just barely hold its shape, which ensures an airy interior texture.
Can I use any type of salt for the topping?
Coarse salt is recommended for the topping to provide a nice crunch and contrast to the sweet onions.
Should I serve the focaccia hot or cold?
This bread is best enjoyed hot, warm, or at room temperature depending on your preference.
What can I do with leftover focaccia?
Leftovers can be transformed into delicious gourmet garlic croutons for salads.
How many onions do I need for this recipe?
The recipe calls for 1 and a half yellow onions, sliced for caramelization.
Is this a sourdough-only recipe or does it use yeast?
This recipe uses both 1 cup of sourdough starter and 1/2 teaspoon of yeast to ensure a good rise.
What type of flour is best for this rustic focaccia?
All-purpose flour is used in this recipe to achieve the desired texture.
Why is it suggested to enjoy this bread with beer?
The salty, savory, and sweet flavors of the focaccia are designed to pair well with a refreshing beer.
How much sourdough starter is required?
You will need 1 cup of sourdough starter for this dough.
Can I use this focaccia for sandwiches?
Yes, its structure makes it perfect for sandwiches or as a side bread for spreads.
How many tablespoons of olive oil are used in total?
A total of 4 tablespoons of olive oil are used: 2 for caramelizing the onions and 2 for drizzling on top.
Is the dough supposed to be covered while in the pan in the fridge?
Yes, cover the pan with aluminum foil while it refrigerates for the 4-hour period.
What gives this focaccia its sourdough tang?
The combination of the sourdough starter and the long cold fermentation period in the refrigerator develops the tang.
Can I skip the cornmeal?
The cornmeal is used for texture and to prevent sticking; if you skip it, ensure the pan is very well-greased.
Who originally created the base for this recipe?
This recipe is an adaptation of a classic recipe by Lora Brody.
How much water is needed for the dough?
The recipe requires 1 and a half cups of water.
How do I know when the onions are finished caramelizing?
They should be golden brown and have a sweet aroma, which usually takes about 20 to 30 minutes of slow cooking.
Is this focaccia crispy or soft?
It features a crispy, golden exterior and a soft, airy interior, providing a delightful contrast.