Sourdough Focaccia with Onion and Sundried Tomato

Breadsticks & Focaccia

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.