Caramelized Onion & Thyme Sourdough Focaccia

Caramelized Onion & Thyme Sourdough Focaccia ingredients

• 100 g Sourdough starter
• 300 ml Warm water
• 400 g Bread flour
• 10 g Fine sea salt
• 30 ml Olive oil
• 2 large Yellow onions
• 2 tbsp Olive oil
• 1 tsp Brown sugar
• 1 tbsp Fresh thyme leaves
• to taste Salt and black pepper
• 1 tsp Flaky sea salt
• 2 tbsp Olive oil

Watch how to make Caramelized Onion & Thyme Sourdough Focaccia

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Caramelized Onion & Thyme Sourdough Focaccia

1. **Prepare the Sourdough Starter (Evening before baking):** In a large mixing bowl, combine 100g active and bubbly sourdough starter with 300ml warm water. Stir until the starter is fully dissolved and the mixture is milky.
2. **Mix the Dough:** Add 400g bread flour and 10g fine sea salt to the starter mixture. Mix with a sturdy spoon or your hands until no dry flour remains and a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (autolyse).
3. **Incorporate Olive Oil and Begin Stretch & Folds:** Drizzle 30ml olive oil over the dough. Gently incorporate it by folding the dough over itself a few times. Perform your first set of stretch and folds: wet your hands, grab a portion of the dough from the edge, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat this 3-4 times until the dough feels stronger.
4. **Bulk Fermentation (Overnight/Day):** Cover the bowl and let the dough bulk ferment at room temperature for 2-3 hours, performing stretch and folds every 30-45 minutes (3-4 sets total). After the last set, cover and refrigerate for 8-16 hours, or continue bulk fermenting at room temperature for another 4-6 hours until the dough has nearly doubled in size and is very bubbly.
5. **Prepare Caramelized Onions:** While the dough proofs, heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add 2 large thinly sliced yellow onions and cook slowly, stirring occasionally, for 30-45 minutes until they are deeply golden brown and very soft. If desired, stir in 1 teaspoon brown sugar during the last 10 minutes. Season with salt and black pepper, then stir in 1 tablespoon fresh thyme leaves and set aside to cool completely.
6. **Shape and Proof in Pan:** Lightly oil a 9x13 inch baking pan with olive oil. Gently transfer the dough into the prepared pan, trying not to deflate it too much. Gently stretch the dough to fill the pan, or let it rest for 15 minutes, then stretch again. Drizzle 2 tablespoons of olive oil over the top, cover loosely with plastic wrap, and let it proof at room temperature for 2-4 hours, or until visibly puffy and jiggly.
7. **Preheat Oven & Dimple:** Preheat your oven to 450°F (230°C) at least 30 minutes before baking. Once the dough is adequately proofed, gently dimple the surface with your oiled fingertips, making indentations all over the dough.
8. **Add Toppings & Bake:** Distribute the cooled caramelized onions evenly over the dimpled focaccia dough. Sprinkle 1 teaspoon flaky sea salt over the entire surface. Bake for 25-30 minutes, or until the crust is deeply golden brown and the focaccia sounds hollow when tapped on the bottom.
9. **Cool and Serve:** Carefully remove the focaccia from the oven and transfer it immediately to a wire rack to cool for at least 15-20 minutes before slicing. This allows the internal structure to set. Serve warm or at room temperature.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.