This Sourdough Focaccia with Cheese, Olives, and Onions is the epitome of Mediterranean comfort, a rustic flatbread often called the 'soul of Italian cuisine.' Unlike classic pizza, sourdough focaccia boasts a more complex, profound flavor and an unmistakable aroma achieved through long fermentation. The history of this dish dates back to antiquity, when simple ingredients—flour, water, and olive oil—were transformed into hearty peasant bread. In our version, the combination of tender sautéed onions, briny olives, and gooey cheese is enhanced by crunchy sunflower seeds, creating a rich palette of textures and flavors that will fill your home with the sunny atmosphere of Italy.
The finished sourdough focaccia turns out incredibly aromatic, with an appetizing cheesy crust and piquant olives.
Dough Ingredients
- 120 g (4.2 oz) active wheat sourdough starter
- 350 g (12.3 oz) first-grade wheat flour (or bread flour)
- 220 ml (7.4 fl oz) water
- 15 ml (1 tbsp) olive oil
- 1 tsp salt
Topping Ingredients
- 100 g (3.5 oz) olives
- 60 g (2.1 oz) green onions (scallions)
- 60 g (2.1 oz) cheese (semi-hard or melting cheese)
- 2 tbsp sunflower seeds
- 3 tbsp olive oil
How to Make Sourdough Focaccia with Cheese, Olives, and Onions
Revive your wheat sourdough starter before mixing the dough. Time this according to where you keep it. My starter is at its peak, kept in a kitchen cabinet. It contains 50 g (1.7 oz) of flour and the same amount of water, plus the remnants of the seed starter (yesterday’s starter on the sides of the jar – about 15 g / 0.5 oz); this amount of seed starter is plenty. In 4-5 hours at room temperature, the starter reaches its peak—bubbling, smelling delicious, and very active.
An active, bubbling sourdough starter is the heart of our future focaccia.
Make the dough. Pour the wheat flour into a bowl, add the water and olive oil, and sprinkle in the salt.
Start mixing by combining simple, high-quality ingredients: flour, water, and olive oil.
Add the sourdough starter and mix the ingredients. At this stage, you can combine the flour and starter using a mixer or a simple wooden spoon.
Add the revived sourdough starter to the flour mixture to begin the fermentation process.
Dust your work surface with flour and turn out the dough. Knead thoroughly by hand until the dough stops sticking to your palms. Kneading usually takes 10-15 minutes, depending on the flour’s quality. Once the dough is ready, grease a bowl with olive oil and place the dough inside.
Thoroughly knead the dough until it becomes smooth and elastic.
Cover the bowl tightly with plastic wrap and leave it at room temperature for two to two and a half hours. The exact time will depend on your kitchen’s temperature. You can also leave the dough in the refrigerator overnight.
Leave the dough to rest so the sourdough starter can make it porous and light.
Prepare the topping. Finely chop the green onions (scallions), using both the green and white parts. Sauté the chopped onions in olive oil until soft, just a couple of minutes, and season with salt.
Sauté the green onions in olive oil until soft, allowing them to release their aroma into the topping.
Remove the dough from the bowl and gently punch it down. Grease a baking sheet with olive oil, transfer the dough onto it, and stretch the flatbread by hand to form a large, thin rectangle.
Gently stretch the dough across the baking sheet, forming the base for our focaccia.
Halve the olives. Scatter the cooled sautéed onions and olive halves over the flatbread, then drizzle everything generously with olive oil.
Evenly distribute the sautéed onions and olive halves over the surface of the dough.
Sprinkle with sunflower seeds and leave the focaccia in a warm place to proof for 30-40 minutes. Meanwhile, preheat the oven to 180°C (350°F).
Sunflower seeds will add a pleasant crunch and nutty note to the finished dish.
Transfer the proofed flatbread to the preheated oven. Bake for 20-25 minutes. About 5 minutes before it’s done, sprinkle with grated cheese and broil briefly until the cheese is beautifully golden.
A golden crust and melted cheese signal that the focaccia is ready.
Slice the hot cheese, olive, and onion focaccia into wide wedges and serve immediately. A fresh vegetable salad and a glass of dry red wine will perfectly complete this Italian-style meal.
Slice the hot flatbread into portions and serve.
Serve your freshly baked cheese, olive, and onion focaccia while it's still warm, when the cheese is at its stretchiest and the crust is appetizingly crisp. It makes a magnificent addition to a light vegetable salad, a bowl of hearty soup, or simply stands alone as a satisfying snack. If you want to experiment, try swapping the olives for sun-dried tomatoes or adding a sprig of fresh rosemary for a brighter herbal accent.
To keep it fresh, store any leftover flatbread wrapped in parchment paper or a clean kitchen towel. Before serving, warm it slightly in the oven—this will restore the dough's original softness and aroma. The secret to perfect focaccia lies in high-quality extra virgin olive oil, which permeates the dough and makes it truly succulent. Bon appétit and happy baking!
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