Olive, Onion, and Sweet Pepper Sourdough Focaccia

Olive, Onion, and Sweet Pepper Sourdough Focaccia

Makes one 15 ½” x 10 ½”x 1” sheet pan



  • 1 ½ cups water at 78° F (25° C)
  • 1 cup potato sourdough starter
  • ¼ teaspoon instant active dry yeast
  • 1 ½ tablespoons olive oil
  • ¼ cup raw wheat germ
  • 1 ½ cups all-purpose flour
  • 2 cups bread flour, unbleached, plus more for dusting
  • teapoons kosher salt
  • olive oil for brushing
  • topping see recipe below
  • freshly ground coarse black pepper
  • kosher salt for sprinkling


  • 1 tablespoon olive oil
  • 1 yellow onion peeled and thinly sliced
  • 2 garlic cloves minced
  • ½ teaspoon granulated sugar
  • 2 tablespoons balsamic vinegar
  • 1 large roasted sweet red bell pepper thinly sliced
  • ½ cup coarsely chopped pitted Kalamata olives
  • 1 ½ tablespoons olive oil


Make the Dough

  • In the bowl of an electric mixer using the dough hook, add the water, starter, yeast, olive oil, wheat germ and both flours.
  • Mix on medium speed for 3-4 minutes until a wet, sticky dough forms.
  • Stop machine and cover bowl with a clean kitchen towel and let dough rest 10 minutes.
  • On medium speed, add salt and mix well to develop the gluten about 4-6 minutes. (The dough can also put on a work surface and hand kneaded if desired).
  • Remove the bowl and cover with plastic wrap and allow dough to rise for about 1-1 ½ hours. The dough should be wet and a bit sticky at this point.
  • Pour the dough onto a lightly greased 15 ½ x 10 ½ x 1” sheet pan.
  • Pat the dough gently and evenly into the pan. If the dough does not go to the edges of the pan – it’s okay. Cover dough with plastic wrap sprayed with nonstick cooking spray and allow to rise for 1 hour. Dough should be puffy.
  • Preheat oven to 500° F. Remove plastic wrap from the dough. Evenly scatter the cooled topping all over dough. Sprinkle dough with some freshly cracked pepper and coarse salt.
  • Place focaccia in oven and immediately lower temperature to 450° F. Bake for approximately 30 minutes or until brown and crusty. Rotate once halfway.

Make the Topping

  • In a sauté pan, heat olive oil over medium heat. Add onion, garlic, sugar and balsamic vinegar. Stir until blended.
  • Continue cooking mixture for about 10-15 minutes or until onions are nice and caramelized. Remove from heat and cool.
  • Add sliced roasted pepper and olives. Add 1 ½ tablespoons olive oil, and blend into mixture.