French Onion Focaccia

In the afternoon, when your sourdough starter has doubled in size, assemble your dough.

In a large mixing bowl, whisk together your starter, water, and olive oil. Add in the flour and salt and mix until a shaggy dough forms. Cover with a damp cloth and let rest for one hour.

After resting, perform your first set of stretch and folds by pulling one side of the dough up and towards the middle, repeating and rotating the bowl each time until a semi - smooth dough forms.

Cover and let rest for one hour.

After resting, perform one more set of stretch and folds to strengthen the dough. Pulling the sides up and towards the middle, rotating the bowl each time. Cover with a damp towel and let rest overnight for 12 hours.

The next morning, drizzle one tablespoon of olive oil into your baking dish. Transfer your dough directly from the bowl into the dish. Fold the top of the dough up and in the middle, repeat the same with the bottom. Flip the dough seam side down so the dough is covered in olive oil.

Cover and let rest for 1 – 2 hours until the dough has doubled in size and puffy.

While your dough is resting, cut your onions thin slices.

Melt butter into a pan over low heat. Cook your onions over medium low heat, periodically stirring and covering with a lid, for one hour. Until they are completely cooked down and caramelized. Add more olive oil or butter to the pan as needed.

When your dough has doubled in size and is puffy, drizzle with more olive oi and carefully sprinkle the onions all over the surface of the dough. Top the onions with the shredded cheese. Oil your fingers and dimple the entire surface, working the onions and cheese into the dough.

Sprinkle the thyme, oregano and breadcrumbs over the top.

Preheat your oven to 450 degrees. Bake the focaccia for 27 - 30 minutes until the top is golden and crispy and the cheese has melted.

Serve warm and enjoy with a side of bone broth for extra French onion flavor!