Sourdough Focaccia with Caramelized Onions
Jayn is a former chef that loves everything about cooking, from photographing her culinary creations to setting a beautiful table.
This recipe for Sourdough Focaccia with Caramelized Onions is modified from the King Arthur Golden Focaccia recipe. I use a cup of my sourdough starter, but they do include an overnight starter in the recipe if you want to make your own.
Ingredients
For the dough:
- 240 grams (2 cups) unbleached all-purpose flour
- 237 ml (1 cup) sourdough starter
- 113 grams (1/2 cup) lukewarm water
- 2 1/4 teaspoons instant yeast
- 1 1/4 teaspoons salt
- Non-stick vegetable oil spray
- 2 tablespoons olive oil
For the topping:
- 1 large Vidalia or other onion
- 1 tablespoon olive oil
- Fresh thyme leaves
- "Everything Bagel" seasoning
Preparation
- For the dough: In a large mixing bowl, combine the flour, sourdough starter, warm water, yeast, and salt. Using a stand mixer at second lowest speed, or by hand, mix and knead for about 5 minutes to make a soft, smooth elastic dough. Spray a bowl with nonstick spray, add the dough, and cover. Let rise until noticeably puffy, about 1 hour.
2. Use the vegetable oil spray to lightly grease a large baking sheet. Drizzle the olive oil over the spray. The spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor. Gently pull and shape the dough into a rectangle and pat it into the pan. Cover and allow the dough to rise for 30 minutes.
3. Use a dough docker, fork, or fingers to make irregularly shaped dimples in the dough. Re-cover the dough and let it rise for about an hour. Meanwhile, prepare the topping.
4. For the topping: While the dough is rising, slice the onion very thin. Add the olive oil to a skillet over medium-low heat, and slowly cook, stirring occasionally, until the onions caramelize, 20-40 minutes. Remove from heat and set aside.
5. Preheat oven to 218°C (425 °F). Spread the foccaccia with onions, thyme, and everything bagel seasoning. Place in the middle of the oven and bake until golden brown, 20-25 minutes. Remove from oven and place on a rack until cooled a bit but still hot. It’s best enjoyed hot.
Jayn Paardenkooper
Jayn is a former chef that loves everything about cooking, from photographing her culinary creations to setting a beautiful table and sharing them with friends and family. She draws her inspiration from her garden, local produce stands, her favorite specialty grocery store, culinary shows and gourmet magazines. She is a dental hygienist by day and enjoys getting in her home kitchen by night to play and create. When she isn’t cooking she and her husband love to travel and are avid wakesurfers!
P.S. Don’t forget to floss!
