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Sourdough Focaccia with Tomatoes and Purple Onions

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Sourdough Focaccia with Tomatoes and Purple Onions is a rustic artisan bread featuring a light, airy crumb, crisp golden crust, and the rich flavor of natural sourdough fermentation. Topped with juicy tomatoes, sweet purple onions, and fragrant herbs, it makes a beautiful centerpiece for any meal.

Ingredients

  • 100 grams active sourdough starter
  • 500 grams bread flour
  • 400 grams warm water
  • 10 grams fine sea salt
  • 3 tablespoons extra-virgin olive oil
  • 2 medium ripe tomatoes, thinly sliced
  • 1 medium purple onion, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon flaky sea salt
  • 1 teaspoon fresh thyme leaves or rosemary
  • Freshly ground black pepper

Instructions

  1. In a large mixing bowl, combine the active sourdough starter and warm water, stirring until mostly dissolved.
  2. Add the bread flour and mix until a shaggy dough forms.
  3. Cover and let the dough rest for 30 minutes.
  4. Add the fine sea salt and 1 tablespoon of olive oil, mixing until fully incorporated.
  5. Cover and allow the dough to rise at room temperature for 4 to 6 hours, performing stretch-and-folds every 30 minutes during the first 2 hours.
  6. Generously oil a 9×13-inch baking pan and transfer the dough into the pan.
  7. Gently stretch the dough toward the corners of the pan.
  8. Cover and allow the dough to rise for another 2 to 3 hours until puffy.
  9. Preheat the oven to 425°F (220°C).
  10. Drizzle the surface with the remaining olive oil.
  11. Use your fingertips to create deep dimples across the dough.
  12. Arrange the tomato slices and purple onion slices over the top.
  13. Sprinkle with flaky sea salt, thyme or rosemary, and black pepper.
  14. Bake for 25 to 30 minutes until golden brown and crisp around the edges.
  15. Cool for at least 15 minutes before slicing and serving.

Notes

  • An overnight cold fermentation can enhance flavor and texture.
  • Cherry tomatoes may be substituted for sliced tomatoes.
  • Add olives, garlic, or cheese for additional flavor variations.
  • Store tightly wrapped at room temperature for up to 2 days.
  • Freeze sliced focaccia for up to 3 months.
  • Reheat in a 350°F (175°C) oven for 5 to 10 minutes before serving.

Nutrition

Find it online: https://thefamilycooking.com/sourdough-focaccia-with-tomatoes-and-purple-onions/