Rustic Roasted Grape and Onion Sourdough Focaccia

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5 from 1 vote

Rustic Roasted Grape and Onion Sourdough Focaccia

If you’re looking to grow your sweet & savory palette, this Roasted Grape and Onion Sourdough Focaccia is the answer.

Prep Time20

Cook Time25

fermenting time1

Total Time1 45

Course: bread

Cuisine: American, Italian

Keyword: bread recipe, budget friendly recipe, copycat recipe, fermentation recipe, sourdough discard recipe, sourdough recipe

Servings: Servings, 9 X 13 pan

Calories: 203kcal

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Equipment

Cake Pan 9 X 13

Kitchen Scale

Ingredients

125 grams Active and Bubbly Sourdough Starter
400 grams Water
500 grams Bread Flour
10 grams Salt
½ Cup Grapes halved or 1 cup whole grapes for a jammier texture
½ Cup Red Onions thinly sliced
Olive oil for the pan and drizzling

Instructions

Using a dough whisk, mix together 125g starter and 400g water. Once incorporated, add 500g bread flour and 10g salt.
125 grams Active and Bubbly Sourdough Starter, 400 grams Water, 500 grams Bread Flour, 10 grams Salt
Perform stretch and folds with damp hands by grabbing underneath the dough and pulling up, then folding it over itself. Continue until all sides are folded.
Cover with a clean damp cotton towel and let bulk ferment for 4–8 hours. Keep the towel damp as needed.
Oil a 9x13 pan generously to prevent sticking.
Add the dough with damp hands, gently stretching it toward the edges. Cover and refrigerate for 24–48 hours.
Remove from the fridge and let rest at room temperature for at least 2 hours. For a thinner focaccia, you can let it proof longer (up to 12 hours).
When you are ready to bake, create dimples with damp fingers by pressing them into the dough. You will see bubbles rise to the surface at this point, you can either leave these as they often create crunchy sections once baked, or you can feel free to pop some of these if you prefer your focaccia to be more uniform.
Add toppings, pressing them in a bit. Drizzle with olive oil, and bake at 450°F until golden brown.
½ Cup Grapes, ½ Cup Red Onions, Olive oil

Notes

Recipe Tips

Don’t skimp on the olive oil—it’s key for that crispy, golden crust.
Press grapes and onions slightly into the dough so they stay in place when slicing.
Wet or oil your hands to prevent sticking when handling the dough.
If your kitchen is cooler, your bulk fermentation may take closer to 8 hours.
Watch for visual cues—bubbles and puffiness matter more than strict timing.

Optional toppings (customize to your taste):
Rosemary, feta or brie cheese, minced garlic, a light dusting of raw sugar, crushed nuts, raw honey, balsamic drizzle, etc.

Recipe Details

Prep Time: 20 minutes
(mixing + stretch and folds)

Bulk Fermentation: 4–8 hours

Cold Fermentation: 24–48 hours

Final Proof: 2–12 hours

Bake Time: 20–30 minutes

Total Time: 30–60 hours (mostly hands-off time)

Servings: 10–12 slices (depending on how large you cut them)

Nutrition