A perfect recipe for a special occasion, or a weekend treat, this Caramelised Onion and Brie Sourdough Focaccia has it all. Sweet onions, creamy brie and tangy sourdough combine into a deliciously balanced dish that pairs perfectly with any meal. And best of all, it’s incredibly easy to make!
This focaccia is incredibly versatile. It makes the perfect side dish, it’s great to take along to a pot luck dinner or it could even be served with salad or soup as a light lunch or supper.
Why Make Sourdough Focaccia?
I love sourdough, that’s no secret! And I definitely believe that sourdough focaccia is a cut above the rest. Apart from being healthier with the gluten being fermented overnight, the sourdough adds a lot of tangy flavour which is just mouth watering. I love how this sourdough focaccia has a nice open crumb too – it is so light and delicious!
Ingredients needed to make Caramelised Onion and Brie Focaccia
- 55g active and bubbly starter
- 370g filtered water
- 500g bread flour (T65)
- 10g salt
- 1 large onion or 2 smaller onions
- 1/3-1/2 brie cheese
- a few sprigs of rosemary (optional)
Sourdough Starter
This recipe gets great results with a bubbly and active starter, it may be possible to make it with sourdough discard, but it would take a lot longer to ferment and rise.
If you don’t have a sourdough starter but you would like to make one, check out this article.
Flour
I use bread flour, or T65 flour here in France. I love the light texture that it gives the bread.
Onions
When onions are caramelised, they develop an amazingly deep, sweet flavour that goes so well with the sourness of the sourdough and the creaminess of the brie. I use normal yellow onions.
Brie
For this recipe, I prefer a Brie with a light flavour otherwise it would be too overpowering. It should not be too mature and should still be quite firm for best results.
How to make Caramelised Onion and Brie Sourdough Focaccia
While this recipe isn’t difficult and doesn’t require a lot of hands-on time, it does require some thinking ahead. If you want to eat the focaccia on a Saturday, for example, you will need to be feeding your starter on the Thursday evening.
The Night Before
Feed your starter. I like to feed mine at least with a 1:3:3 ratio (for example, 20g starter, 60g water, 60g flour).
Dough Day
Mix together the starter, water, flour and salt until just combined. Cover and leave to rest for 30 mins.
Perform one stretch and fold (check out my video here that will show you how to do stretch and folds). Cover and leave to rest for 30 mins.
Perform 2 sets of coil folds 30 mins apart (click here to see how to do a coil fold). Cover and leave to rest for 30 mins and then transfer to the fridge overnight or until you are ready to bake your focaccia.
Baking Day
Pour 2-3 tbsp of olive oil into a 23cmx33cm oven dish. Spread the oil so that it covers the bottom of the dish and some of the sides.
Transfer the dough from the fridge to the oiled pan and stretch it so that it covers most of the bottom of the pan. Don’t worry if it doesn’t cover all of it, it will spread out during the second rise.
Leave in a warm place until it has doubled in size and has large bubbles on the surface, probably 1-2 hours.
While the focaccia is rising, slice the onion and fry in a little olive oil on a gentle heat until golden brown and caramelised.
Preheat the oven to 220°C
Drizzle with more olive oil and dimple the focaccia by pressing your fingers down into the dough. This is so satisfying – my favourite part of making this bread!
Bake in the oven for 20 mins.
While the focaccia is baking, slice the brie quite thickly and make sure the onions are nicely caramelised and ready to go.
After 20 mins remove the focaccia from the oven, arrange the onions on top, add the brie on top of the onions and prick the rosemary sprigs into the dough.
Return to the oven for another 10 mins.
The focaccia is cooked when it is golden brown all over and the brie is nicely melted.
Serve as a side dish with lasagne for example, or a soup or a salad. Alternatively, it would make a great appetizer or ‘apéro’ as we say over here in France!
We absolutely love this focaccia recipe and hope you do too!
How to Serve Caramelised Onion and Brie Sourdough Focaccia
There are so many ways to enjoy this Caramelised Onion and Brie Sourdough Focaccia. Here are some of my favourites:
- With a warming soup such as butternut squash soup.
- With a delicious and fruity salad.
- As an accompaniment to a dish such as lasagne or Mediterranean Chicken Stew.
- As an appetizer or ‘apéro’ served with a nice glass of red wine.
- To go with a charcuterie board.
- To take to a potluck – just be sure to make two because it will go quickly!
What Variations Would Work for this Caramelised Onion and Brie Sourdough Focaccia?
I love this recipe just as it is – it’s the perfect balance of sweet, salty and creamy. However, if you are looking for a more ‘Christmassy’ feel, you could add some raisins or dried cranberries to the onions before topping with the brie.
You could also try swapping the cheese for a different one – Camembert would work well, as would Gorgonzola although it has a much stronger taste.
Did you add or change anything in this recipe? Let me know in the comments below!
We just love this versatile bread option and I am looking forward to making it a lot as we head towards Christmas!
Let me know if you make it and share your photos if you have them, I would love to hear from you!
Pin it for later!
If you are looking for more sourdough recipes, I have lots for you here!
Caramelised Onion and Brie Sourdough Focaccia
Ingredients
- 55 g active and bubbly starter
- 370 g filtered water
- 500 g bread flour T65
- 10 g salt
- 1 large onion or 2 smaller onions
- 1/3-1/2 brie cheese
- a few sprigs of rosemary optional
- 3-4 tbsp olive oil
Instructions
The Night Before
- Feed your starter. I like to feed mine at least with a 1:3:3 ratio (for example, 20g starter, 60g water, 60g flour).
Dough Day
- Mix together the starter, water, flour and salt until just combined. Cover and leave to rest for 30 mins.
- Perform one stretch and fold (check out my video here that will show you how to do stretch and folds). Cover and leave to rest for 30 mins.
- Perform 2 sets of coil folds 30 mins apart. Cover and leave to rest for 30 mins and then transfer to the fridge overnight or until you are ready to bake your focaccia.
Baking Day
- Pour 2-3 tbsp of olive oil into a 23cmx33cm oven dish. Spread the oil so that it covers the bottom of the dish and some of the sides.
- Transfer the dough from the fridge to the oiled pan and stretch it so that it covers most of the bottom of the pan. Don’t worry if it doesn’t cover all of it, it will spread out during the second rise.
- Leave in a warm place until it has doubled in size and has large bubbles on the surface, probably 1-2 hours.
- While the focaccia is rising, slice the onion and fry in a little olive oil on a gentle heat until golden brown and caramelised.
- Preheat the oven to 220°C
- Drizzle with more olive oil and dimple the focaccia by pressing your fingers down into the dough. This is so satisfying – my favourite part of making this bread!
- Bake in the oven for 20 mins.
- While the focaccia is baking, slice the brie quite thickly and make sure the onions are nicely caramelised and ready to go.
- After 20 mins remove the focaccia from the oven, arrange the onions on top, add the brie on top of the onions and prick the rosemary sprigs into the dough.
- Return to the oven for another 10 mins.
- The focaccia is cooked when it is golden brown all over and the brie is nicely melted.
- Serve as a side dish with lasagne for example, or a soup or a salad. Alternatively, it would make a great appetizer or 'apéro' as we say over here in France!
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