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Sliced Sourdough Focaccia

Porcini & Caramelized Red Onion Sourdough Focaccia

5 from 1 vote
Savory sourdough focaccia topped with caramelized red onions and sautéed porcini mushrooms.
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Prep Time 1 day 15 minutes
Cook Time 25 minutes
Resting Time 16 hours
Total Time 17 hours 40 minutes
Servings: 18
Course: Appetizer
Cuisine: Italian
Calories: 2522
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g bread flour
  • 10 g salt
  • 350 g warm water
  • 120 g active sourdough starter
  • 30 g olive oil
  • 15 g dried porcini mushrooms
  • 1/2 cup boiling water for soaking porcini
  • 1 tbsp olive oil for sautéing mushrooms
  • 1 clove garlic minced
  • 1 tsp fresh thyme
  • 1 red onion thinly sliced
  • 1 tbsp olive oil for caramelizing onions
  • chili flakes optional
  • flaky salt
  • grated parmesan optional

Equipment

9x13-inch Baking Pan
1 9x13-inch Baking Pan
Kitchen Scale
1 Kitchen Scale
Mesh Strainer
1 Mesh Strainer
Saucepan
1 Saucepan

Method
 

  1. Soak porcini mushrooms in boiling water for 20–30 minutes. Strain and chop. Sauté porcini with garlic and thyme. Separately caramelize sliced onions in olive oil until soft and jammy.
    Ingredients for porcini focaccia including dried porcini mushrooms, garlic, red onion, and risen dough in a pan.
  2. Combine flour, salt, water, and starter. Mix until sticky. Add olive oil and knead until smooth and elastic.
  3. Let the dough rise 5–6 hours, performing four stretch-and-folds during the first 2 hours.
    Smooth risen focaccia dough resting in a bowl after its first proof.
  4. Cover and refrigerate overnight or up to 48 hours.
  5. Transfer dough to an oiled 9×13 pan and let rise 4 hours until bubbly and jiggly.
    Focaccia Bread Fermenting
  6. Dimple dough, top with porcini and caramelized onions, add flaky salt and olive oil. Bake at 450°F for 20 minutes on the lower rack, then 5 minutes on the top rack.
    Pressing Toppings into Focaccia Dough
  7. Cool 10–15 minutes in the pan, then cool 1 hour before slicing.
    finished sourdough focaccia

Nutrition

Calories: 2522kcalCarbohydrates: 409gProtein: 66gFat: 67gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 43gSodium: 3896mgPotassium: 916mgFiber: 17gSugar: 7gVitamin A: 107IUVitamin C: 13mgCalcium: 118mgIron: 6mg

Notes

Add parmesan or pecorino during the last 5 minutes for added richness.

Topping Variations to Try

  • Porcini with caramelized onions and rosemary
  • Porcini with garlic and lemon zest
  • Porcini with chili flakes and pecorino
  • Porcini with black olives and oregano

Tried this recipe?

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