Sourdough Focaccia with Caramelized Onions
This recipe combines tangy sourdough discard with rich caramelized onions and a crispy olive oil crust, for a perfect golden focaccia that rises with moisture from a pressure cooker and bakes to perfection in the oven.
Equipment
- 1 Pressure cooker with sturdy valve system
- 1 Baking pan greased
- 1 Mixing bowl large
- 1 Skillet for caramelizing onions
Ingredients
Main Ingredients
- 1 cup Sourdough discard
- 2 cups All-purpose flour
- ¾ cup Warm water
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Instant yeast
- 3 tablespoons Olive oil divided
- 1 Large onion thinly sliced
Instructions
Instructions
- In a large bowl, mix sourdough discard, flour, warm water, salt, sugar, and instant yeast until a sticky, lumpy dough forms.
- Cover bowl and let dough rise at room temperature for 2 hours.
- While dough is resting, heat 1 tablespoon olive oil in skillet and cook onions over medium heat for 15–20 minutes until caramelized.
- Preheat oven to 425°F. Grease a baking pan with 1 tablespoon olive oil. Press rested dough flat into pan and dimple the surface with your fingers.
- Drizzle remaining 1 tablespoon olive oil and spread caramelized onions across the top.
- Bake in oven for 25–30 minutes or until crust is golden brown.
- Remove from oven and let cool slightly before slicing and serving.
- Store leftovers wrapped at room temperature for short term or freeze for later enjoyment.
Notes
Swap instant yeast for a full sourdough process by extending the rise time to 4–6 hours. You can substitute frozen caramelized onions for quick prep. Cast iron skillets can be used in place of a baking pan for crispier results.