After six months of bi-weekly CSA boxes from Suzie’s Farm, one of my favorite ingredients is onion sprouts. These delicate little sprouts pack big onion flavor, and while I love to eat them sprinkled over salads, I’ve also discovered that they add great onion flavor when baked into bread!
This recipe is based on a no-knead focaccia recipe from The Bread Bible by Beth Hensperger. I use the standard yeast version as a deep-dish pizza dough, but I’ve also converted the recipe to use my 100% hydration (equal flour and water by weight) sourdough starter.
I used my home-grown San Diego Bay sourdough starter; after about four months of inactivity the refrigerator, it peaked in activity about 16-20 hours after its second feeding. It was a little bit past peak by the time I used it, but was still had enough power to leaven the focaccia in about 2 hours.
After setting aside 12 ounces of starter for the focaccia, I had about four ounces left to keep in the fridge. I fed this with flour and water (3 ounces each), and used masking tape to label the jar with the date and activation notes, so I know what to expect next time I use it – this is a very handy method if you sometimes neglect the starter for a few months, like me :)
To make the focaccia, I combined 12 ounces sourdough starter with 16.5 ounces (about 3 1/3 cups) flour, 1/4 cup water plus 1 cup milk, warmed to about 105 degrees F, and a generous 1/4 cup olive oil.
After mixing those ingredients in a stand mixer until well combined, I added about 3/4 of an ounce of onion sprouts (I just eyeballed the volume and weighed them afterward for the measurement, so feel free to use more or less depending on preference for oniony flavor!), and mixed for about 3 more minutes on medium speed, ensuring that the onion sprouts were evenly distributed.
I drizzled the bowl with olive oil (don’t be shy – the olive oil is what makes this focaccia spectacular), and turned the dough over to coat it with the oil, then let it rise until doubled in size, about two hours.
I then turned the dough out onto a parchment lined half-sheet pan, spread and stretched it to cover the bottom of the pan, dimpled it with my fingers, and let it rest for about 20 minutes while heating the oven (with baking stone on the bottom rack) to 450F.
After fifteen minutes in the oven, I lowered the heat to 350F and baked for an additional 20 minutes, until the top was golden. Chuck has declared this to be the best focaccia I’ve ever made, and he should know – while it was cooling, I walked out of the kitchen and folded some laundry, and by the time I came back a corner was missing! I guess the scent of freshly baked bread and roasted onions was too hard to resist!
To make the focaccia with yeast instead of sourdough starter, use the following ingredients: 1 package (or 1 Tbs) Active Dry Yeast; 4 1/2 cups all-purpose flour; 1 1/4 tsp salt; 1 cup warm water; 1 cup warm milk (105F- 115F); 1/4 olive oil; 3/4 ounces onion sprouts.
I’ll be submitting this to YeastSpotting, my favorite online source for bread baking inspiration!