Olive and Onion Focaccia
Serves 4960 mins prep30 mins cook
This Olive and Onion Focaccia features a simple sourdough base enhanced with sliced onions and olives. It undergoes a 16-hour bulk fermentation followed by a 4-hour second rise at room temperature, resulting in a flavorful and airy bread perfect for any meal.
0 servings
What you need
cup olive
Instructions
1: Prepare the sourdough focaccia dough according to the recipe from @alexandracooks. 2: Allow the dough to undergo a 16-hour bulk ferment. 3: Shape the dough and let it rise for an additional 4 hours at room temperature. 4: Once risen, top the dough with sliced onions and olives. 5: Bake in the oven until golden brown and cooked through.View original recipe