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Perfect Overnight Sourdough Focaccia Recipe with Caramelized Onions and Gruyère Made Easy

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A slow-fermented sourdough focaccia topped with sweet caramelized onions and nutty Gruyère cheese, perfect for cozy evenings and comforting meals.

Ingredients

Scale
  • 100g (⅓ cup) active sourdough starter
  • 400g (3 ⅓ cups) all-purpose flour
  • 320ml (1 ⅓ cups) lukewarm water
  • 60ml (4 tbsp) extra virgin olive oil, plus more for drizzling
  • 10g (2 tsp) salt
  • 2 medium yellow onions, thinly sliced
  • 150g (1 ½ cups) grated Gruyère cheese
  • 1 tbsp fresh rosemary, chopped (optional)

Instructions

  1. Activate your starter: Ensure your sourdough starter is bubbly and active, ideally fed 4-6 hours before beginning. (Prep time: 10 minutes plus starter readiness)
  2. Mix the dough: In a large bowl, combine flour, sourdough starter, lukewarm water, and salt. Stir until a shaggy, sticky dough forms.
  3. First rise (bulk fermentation): Cover loosely and let rest at room temperature for 1 hour. Perform stretch and folds on all four sides (about 5 minutes).
  4. Overnight cold ferment: Cover dough tightly and refrigerate for 8-12 hours to develop flavor and texture.
  5. Caramelize the onions: Heat 2 tbsp olive oil in a skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 30-40 minutes until deep golden and sweet. Set aside to cool.
  6. Shape the dough: Remove dough from fridge. Oil a 9×13 inch baking sheet with 1 tbsp olive oil. Transfer dough and gently stretch to fit the pan without deflating air bubbles. (Time: 10 minutes)
  7. Final proof: Cover loosely and let rest at room temperature for 1-2 hours until noticeably puffed.
  8. Add toppings: Preheat oven to 425°F (220°C). Drizzle dough with 2 tbsp olive oil, create dimples with fingers, scatter caramelized onions evenly, then sprinkle grated Gruyère cheese and optional rosemary.
  9. Bake: Bake for 20-25 minutes until golden brown and cheese is bubbly. Rotate pan halfway through baking for even browning.
  10. Cool and serve: Let focaccia cool on a wire rack for 10 minutes before slicing to set the crumb.

Notes

Use well-oiled hands to handle sticky dough instead of adding flour. Slow, overnight fermentation develops flavor and texture. Caramelize onions low and slow to avoid burning. Let focaccia rest before slicing to avoid gummy crumb. Oven temperature can vary; use an oven thermometer if possible. Variations include swapping herbs, using dairy-free cheese, or gluten-free flour blends.

Nutrition

Keywords: sourdough focaccia, caramelized onions, Gruyère, overnight bread, slow fermentation, homemade focaccia, easy bread recipe, rustic bread

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