Sourdough Focaccia with Onion and Sundried Tomato

Great creative with other toppings for your focaccia.





about 20 servings

Prep Time

45 minutes

Rise Time

45 minutes

Bake Time

20 to 25 minutes


  • Dough
  • 1-1/2 cups sourdough starter
  • 3-1/2 to 4 cups bread flour
  • 1 teaspoon salt
  • 1 cup warm water (100° to 110°F)
  • 1 tablespoon olive oil
  • Onion-Tomato Topping
  • 2 tablespoons olive oil
  • 2 medium (about 3 cups) yellow onions, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon sweet basil
  • 1 teaspoon leaf thyme
  • 1/2 teaspoon black medium grind pepper
  • 1/3 cup well drained, oil packed sundried tomatoes, cut into thin strips


Stir sourdough starter before measuring.  Measure out 1-1/2 cups starter and bring to room temperature.

Combine 2 cups flour and salt in a large mixer bowl.  Gradually add water, olive oil and starter to flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Beat 2 minutes at high speed.  Stir in enough remaining flour to make a soft dough.  Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover; let rest 10 minutes.

Roll dough to fit the bottom of lightly greased 15 x 10 inch jelly roll pan.  Cover; let rise in warm, draft-free place until doubled in height, about 45 minutes.

With handle of wooden spoon, make indentations in dough at 1-inch intervals.   Top with Onion-Tomato Topping.  Bake in preheated 450°F oven for 20 to 25 minutes or until done.  Remove from pan; cool on wire rack.

Onion-Tomato Topping
Heat oil over medium heat.  Add onion; cook 4 to 5 minutes or until tender, stirring occasionally.  Remove from heat; stir in salt, basil, thyme, pepper and tomatoes.