Sourdough Focaccia with Potato and Onion
Sourdough Focaccia with Potato and Onion
Ingredients
For the Focaccia Dough
- 1 pound sourdough focaccia dough, prepared with short bulk fermentation, refrigerated overnight, and long final proof
For Assembly and Toppings
- 1/2 cup olive oil, plus more as needed
- 1 Yukon Gold potato, medium, thinly sliced
- 1 yellow onion, small, thinly sliced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon kosher salt, plus more to taste
Instructions
- 1
Pour 1/4 cup of olive oil into a ribbed baking pan, ensuring the entire bottom surface is well coated. Tilt the pan to distribute the oil evenly.
⏱️ 2 min
- 2
Carefully transfer the prepared sourdough focaccia dough from its container onto the oiled baking pan. The dough should have already undergone a short bulk fermentation, been refrigerated overnight, and had a long final proof.
⏱️ 1 min
- 3
Gently stretch the dough to cover the entire pan, allowing the olive oil to coat the dough as you work. The ample olive oil and a good quality pan should prevent sticking.
⏱️ 3 min
- 4
Allow the dough to undergo a final proof at room temperature. This is a crucial step; do not rush it. To check if the dough is ready, gently pull a section of the dough; if it springs back, it is not ready and needs more proofing time. This can take anywhere from 2 to 4 hours depending on your kitchen's temperature and the dough's activity.
⏱️ 180 min
- 5
While the dough is proofing, prepare the toppings. In a medium bowl, combine the thinly sliced potato, thinly sliced onion, chopped fresh rosemary, chopped fresh thyme, 1/4 cup of olive oil, and 1 teaspoon of kosher salt. Mix well to ensure all toppings are coated in oil and seasoned.
⏱️ 10 min
- 6
Once the dough is adequately proofed, preheat your oven to 425°F (220°C).
⏱️ 15 min•🌡️ 425
- 7
Evenly distribute the prepared potato and onion toppings over the proofed focaccia dough.
⏱️ 2 min
- 8
Using your fingertips, dimple the dough evenly across the entire surface. This action helps to pop any giant air bubbles that may have formed. It is important to pop these, as huge bubbles can create large caverns with no bread inside after baking. Gently push the toppings down into the dough while dimpling to ensure they are well incorporated and don't burn during baking.
⏱️ 5 min
- 9
Bake the focaccia in the preheated oven for 30-35 minutes, or until the top is deeply golden brown and the bottom is brown and crispy. You can bake it as dark as you want, but ensure the bottom is well-cooked to avoid gummy spots.
⏱️ 35 min•🌡️ 425
- 10
Once baked, remove the focaccia from the oven. If selling the focaccia, use a ruler as a guide to cut even slices for consistent portions. Otherwise, slice into desired serving sizes.
⏱️ 2 min
- 11
Serve warm and enjoy your homemade sourdough focaccia!
Kitchen Tools
Nutrition Facts (per serving)
Sourdough Focaccia with Potato and Onion
For the Focaccia Dough
- 1 pound sourdough focaccia dough, prepared with short bulk fermentation, refrigerated overnight, and long final proof
For Assembly and Toppings
- 1/2 cup olive oil, plus more as needed
- 1 Yukon Gold potato, medium, thinly sliced
- 1 yellow onion, small, thinly sliced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon kosher salt, plus more to taste
Instructions
- 1
Pour 1/4 cup of olive oil into a ribbed baking pan, ensuring the entire bottom surface is well coated. Tilt the pan to distribute the oil evenly.
⏱️ 2 min - 2
Carefully transfer the prepared sourdough focaccia dough from its container onto the oiled baking pan. The dough should have already undergone a short bulk fermentation, been refrigerated overnight, and had a long final proof.
⏱️ 1 min - 3
Gently stretch the dough to cover the entire pan, allowing the olive oil to coat the dough as you work. The ample olive oil and a good quality pan should prevent sticking.
⏱️ 3 min - 4
Allow the dough to undergo a final proof at room temperature. This is a crucial step; do not rush it. To check if the dough is ready, gently pull a section of the dough; if it springs back, it is not ready and needs more proofing time. This can take anywhere from 2 to 4 hours depending on your kitchen's temperature and the dough's activity.
⏱️ 180 min - 5
While the dough is proofing, prepare the toppings. In a medium bowl, combine the thinly sliced potato, thinly sliced onion, chopped fresh rosemary, chopped fresh thyme, 1/4 cup of olive oil, and 1 teaspoon of kosher salt. Mix well to ensure all toppings are coated in oil and seasoned.
⏱️ 10 min - 6
Once the dough is adequately proofed, preheat your oven to 425°F (220°C).
⏱️ 15 min•🌡️ 425 - 7
Evenly distribute the prepared potato and onion toppings over the proofed focaccia dough.
⏱️ 2 min - 8
Using your fingertips, dimple the dough evenly across the entire surface. This action helps to pop any giant air bubbles that may have formed. It is important to pop these, as huge bubbles can create large caverns with no bread inside after baking. Gently push the toppings down into the dough while dimpling to ensure they are well incorporated and don't burn during baking.
⏱️ 5 min - 9
Bake the focaccia in the preheated oven for 30-35 minutes, or until the top is deeply golden brown and the bottom is brown and crispy. You can bake it as dark as you want, but ensure the bottom is well-cooked to avoid gummy spots.
⏱️ 35 min•🌡️ 425 - 10
Once baked, remove the focaccia from the oven. If selling the focaccia, use a ruler as a guide to cut even slices for consistent portions. Otherwise, slice into desired serving sizes.
⏱️ 2 min - 11
Serve warm and enjoy your homemade sourdough focaccia!