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Cozy Caramelized Onion and Gruyère Sourdough Focaccia Loaf

caramelized onion and gruyère sourdough focaccia - featured image
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A comforting sourdough focaccia loaf featuring sweet caramelized onions and nutty Gruyère cheese on a tangy, airy crust. Perfect for cozy gatherings and easy weekend baking.

Ingredients

Scale
  • 500g (4 cups) bread flour
  • 350ml (1½ cups) lukewarm water
  • 100g (½ cup) active sourdough starter, bubbly and fed
  • 10g (2 tsp) fine sea salt
  • 50ml (3 tbsp) extra virgin olive oil, plus extra for drizzling
  • 3 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tsp sugar
  • Pinch of salt
  • 150g (1½ cups) Gruyère cheese, shredded
  • Fresh rosemary sprigs (optional)
  • Flaky sea salt, for finishing

Instructions

  1. Prepare the caramelized onions: Heat a large skillet over medium-low heat. Add butter and sliced onions, then sprinkle sugar and salt. Stir occasionally, letting the onions soften and turn golden-brown slowly. When deeply caramelized and jammy, remove from heat and set aside.
  2. Mix the dough: In a large mixing bowl, combine bread flour and salt. In a separate bowl, mix lukewarm water with the bubbly sourdough starter. Pour wet into dry and stir with a wooden spoon until a shaggy dough forms. Drizzle in olive oil and mix until incorporated. The dough will be sticky and loose.
  3. Bulk fermentation and folding: Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature. Every 30 minutes for the first 2 hours, perform gentle stretch and folds to build gluten strength.
  4. Shape and second rise: Transfer the dough to a prepared pan or cast iron skillet with olive oil drizzled on the bottom. Press dough gently to fill the pan. Cover and let rise until puffy, about 30 minutes.
  5. Add toppings and score: Spread caramelized onions evenly over the dough, then sprinkle shredded Gruyère and rosemary sprigs if using. Dimple the dough deeply all over with fingers and finish with flaky sea salt.
  6. Bake: Place pan in oven preheated to 220°C (425°F). Bake for 25-30 minutes until top is golden brown and bubbly. Tent with foil if browning too quickly.
  7. Cool and serve: Let the loaf cool on a wire rack for at least 15 minutes before slicing.

Notes

Use low and slow heat for caramelizing onions to avoid burning. Resist adding extra flour to sticky dough; oil hands instead. Tent bread with foil if browning too fast. Caramelized onions can be prepared ahead and stored up to 3 days refrigerated.

Nutrition

Keywords: sourdough focaccia, caramelized onions, Gruyère, homemade bread, comfort food, easy bread recipe, savory focaccia

Find it online: https://tablemira.com/cozy-caramelized-onion-and-gruy-e-re-sourdough-focaccia-loaf-recipe-for-perfect-homemade-bread/