Leek & Onion Sourdough Focaccia

"Fluffy yet crunchy sourdough focaccia that you will dream of!"
-- @breadbakebeyond

A Note from Feedfeed

Leeks are a must-try in the springtime. Why not serve them with a freshly cooked slice of airy focaccia? This mid-day snack, topped with onions and chives, is a great side dish for supper.

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  • Recipe Card
Prep time 1hr 30mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 25 gram active sourdough starter
  • 50 gram spring water
  • 50 gram all-purpose flour
  • 400 gram bread flour
  • 380 gram spring water
  • 100 gram levain
  • 10 gram salt
  • 20 gram olive oil extra virgin
  • 2 chopped leeks
  • 1 chopped yellow onion
  • 1 chopped Tarragon
  • 1 chopped chives


  • Step 1

    Two nights before: Mix all the ingredients in a small mixing bowl until combined. Move into a jar to proof in a warm spot for 8 hours or until the levain has doubled or more in size.

  • Step 2

    Main Dough- 1st day Approximately 8 hours after you made the levain: In a large bowl, add the flour and water. Mix until combined. Let it rest for 90 minutes.

  • Step 3

    After 90 minutes, add levain to the dough and knead for 5 minutes. Add salt, and continue kneading for 3 minutes. Then, add 1/2 of the olive oil, mix for 1 minute, add the remaining olive oil, and mix for 4 minutes until the dough is smooth.

  • Step 4

    Proof for 4-5 hours. Stretch and fold the dough every 1 hour for the first 3 hours, then leave to proof for 2.5 hours. After 5.5 hours transfer it to the fridge to overnight proof (or up to 24 hours).

  • Step 5

    Second day Take the dough out of the fridge. Grease a baking pan and dump the dough in it. Spread the dough around the pan. It doesn't matter if the dough isn't covering the whole pan yet. Cover and proof until doubled in size. This proof should take 3-3.5 hours.

  • Step 6

    Preheat the oven to 500°F

  • Step 7

    When the focaccia has doubled in size: add olive oil over the dough's surface. Gently poke the dough with your fingers.

  • Step 8

    Add leek, onion, tarragon and salt on top.

  • Step 9

    Bake for 20 minutes, until deep golden brown. Remove from the oven, add chives and let it cool for 10 minutes.