Sourdough Focaccia with Caramelized Onions

This recipe for Sourdough Focaccia with Caramelized Onions is modified from the King Arthur Golden Focaccia recipe. I use a cup of my sourdough starter, but they do include an overnight starter in the recipe if you want to make your own.

1. 1. For the dough: In a large mixing bowl, combine the flour, sourdough starter, warm water, yeast, and salt. Using a stand mixer at second lowest speed, or by hand, mix and knead for about 5 minutes to make a soft, smooth elastic dough. Spray a bowl with nonstick spray, add the dough, and cover. Let rise until noticeably puffy, about 1 hour.

2. Use the vegetable oil spray to lightly grease a large baking sheet. Drizzle the olive oil over the spray. The spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor. Gently pull and shape the dough into a rectangle and pat it into the pan.  Cover and allow the dough to rise for 30 minutes.

3. Use a dough docker, fork, or fingers to make irregularly shaped dimples in the dough. Re-cover the dough and let it rise for about an hour. Meanwhile, prepare the topping.

4. For the topping: While the dough is rising, slice the onion very thin. Add the olive oil to a skillet over medium-low heat, and slowly cook, stirring occasionally, until the onions caramelize, 20-40 minutes. Remove from heat and set aside.

5. Preheat oven to 218°C (425 °F).  Spread the foccaccia with onions, thyme, and everything bagel seasoning. Place in the middle of the oven and bake until golden brown, 20-25 minutes. Remove from oven and place on a rack until cooled a bit but still hot. It’s best enjoyed hot.