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Crispy Rosemary Sea Salt Sourdough Focaccia with Caramelized Onions

crispy rosemary sea salt sourdough focaccia - featured image
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A rustic and nourishing sourdough focaccia featuring a crispy rosemary sea salt crust and sweet caramelized onions, perfect for cozy mornings and gatherings.

Ingredients

Scale
  • 1 cup (240 ml) lukewarm water
  • 100g (about ½ cup) active sourdough starter
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon salt
  • 5 tablespoons extra virgin olive oil, divided
  • Sea salt flakes (Maldon or fleur de sel), for sprinkling
  • 2 tablespoons fresh rosemary, chopped
  • 2 yellow onions, thinly sliced
  • 1 teaspoon granulated sugar
  • Pinch of salt (for onions)

Instructions

  1. Heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add thinly sliced yellow onions, a pinch of salt, and granulated sugar. Cook slowly, stirring occasionally, for 30-40 minutes until deep golden brown and sticky. Set aside to cool.
  2. In a large bowl, combine lukewarm water with active sourdough starter. Stir to dissolve the starter.
  3. Add all-purpose flour and salt to the bowl. Mix until just combined into a shaggy, sticky dough.
  4. Cover the bowl with a damp towel or plastic wrap. Let the dough rest at room temperature for 4-6 hours until it roughly doubles in size, performing a gentle stretch and fold every hour.
  5. Drizzle 2 tablespoons olive oil into a 10-inch cast iron skillet or baking sheet and spread evenly.
  6. Transfer the dough to the oiled pan. Gently press and stretch it to fill the pan. Cover loosely and let rise for another 1-2 hours until puffed.
  7. Preheat oven to 450°F (230°C). Use fingertips to dimple the dough deeply. Drizzle with 1 tablespoon olive oil.
  8. Scatter caramelized onions evenly on top, sprinkle chopped rosemary, and finish with a generous pinch of sea salt flakes.
  9. Bake on the middle rack for 20-25 minutes until crust is golden and crisp and bottom sounds hollow when tapped.
  10. Remove from oven and let cool slightly in the pan for about 10 minutes before slicing.

Notes

Use gentle hands and the stretch and fold technique to develop gluten without overworking the dough. Caramelize onions slowly over low heat for best flavor. Preheat the pan with the oven to achieve a crispy bottom crust. If onions char too quickly, tent with foil during baking. Store wrapped at room temperature for up to 2 days or freeze for up to a month.

Nutrition

Keywords: sourdough focaccia, rosemary focaccia, caramelized onions, sea salt focaccia, homemade bread, crispy focaccia, easy focaccia recipe

Find it online: https://blingbite.com/crispy-rosemary-sea-salt-sourdough-focaccia-recipe-easy-homemade-with-caramelized-onions/