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Rustic Sourdough Focaccia Recipe Easy Homemade Caramelized Onion and Rosemary Bread

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A rustic sourdough focaccia with caramelized onions and rosemary, featuring a crisp golden crust and soft, airy crumb. This recipe is simple, approachable, and perfect for sharing.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter
  • 500g (4 cups) all-purpose flour
  • 350ml (1.5 cups) lukewarm water
  • 60ml (4 tbsp) olive oil, plus extra for drizzling and greasing
  • 10g (2 tsp) salt
  • 2 large yellow onions, thinly sliced
  • 2 tbsp fresh rosemary, chopped
  • Coarse sea salt for sprinkling

Instructions

  1. Caramelize the onions (about 30-40 minutes): Heat 2 tablespoons of olive oil in a skillet over low-medium heat. Add the thinly sliced onions and a pinch of salt. Stir occasionally, letting the onions soften and slowly turn golden brown. Watch carefully toward the end to prevent burning. Once done, set aside to cool.
  2. Mix the dough (10 minutes): In a large bowl, combine 500g (4 cups) all-purpose flour, 350ml (1.5 cups) lukewarm water, and 100g (3.5 oz) active sourdough starter. Stir with a wooden spoon until just combined—don’t worry if it looks shaggy and sticky.
  3. Autolyse (30 minutes): Cover the bowl with a towel and let it rest. This hydrates the flour and improves gluten development without kneading.
  4. Add salt and olive oil (5 minutes): Sprinkle 10g (2 tsp) salt over the dough and add 2 tablespoons of olive oil. Use wet hands to fold and stretch the dough in the bowl until it becomes smoother and a bit elastic.
  5. Bulk fermentation (3 hours): Cover and leave the dough at room temperature. Every 30 minutes for the first 2 hours, perform stretch and folds: reach under the dough, stretch it up, and fold it over itself. This strengthens the dough structure.
  6. Prepare the pan: Drizzle 2 tablespoons olive oil into a 12-inch (30cm) cast iron skillet or rimmed baking sheet. Transfer the dough and gently press it out with oiled fingers to fill the pan. Don’t worry if it’s uneven; rustic is the goal.
  7. Add toppings and final proof (45 minutes): Scatter the caramelized onions evenly over the dough, then sprinkle chopped rosemary on top. Press them lightly into the dough. Cover and let the dough rise until puffy.
  8. Dimple the dough: Just before baking, press your fingertips all over the dough to create dimples. Drizzle a little more olive oil and sprinkle coarse sea salt on top.
  9. Bake (25-30 minutes at 220°C / 425°F): Place the pan in the preheated oven. Bake until the focaccia is golden brown and crisp on top, and you can smell that irresistible aroma filling your kitchen.
  10. Cool and serve: Let the focaccia cool for at least 15 minutes before slicing. This resting time helps the crumb set properly and makes slicing easier.

Notes

If dough feels too sticky, sprinkle a little flour on your hands but avoid adding too much to the dough. Don’t skip the dimpling step to achieve signature focaccia texture and keep toppings in place. Use low and slow heat to caramelize onions to avoid burning. Olive oil is essential for moisture and crust quality. Let focaccia cool before slicing to set crumb.

Nutrition

Keywords: sourdough focaccia, caramelized onion focaccia, rosemary bread, rustic bread, homemade focaccia, sourdough bread, easy focaccia recipe

Find it online: https://oracooks.com/rustic-sourdough-focaccia-recipe-easy-homemade-caramelized-onion-and-rosemary-bread/