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Onion Focaccia Recipe

Onion Focaccia Recipe

Onion Focaccia Recipe

Ingredients :

  • 4 cups (500 g) all-purpose flour or cake flour
  • 1 cup plus 2 tbsp. (270 ml) lukewarm water
  • 21/tsp. (10 g) sugar
  • 2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
  • 11/tsp. (4 g) active dry yeast
  • 11/tsp. (10 g) salt

FOR THE GENOESE BRINE

  • 1 tbsp. plus 2 tsp. (25 ml) water
  • 3 tbsp. (45 ml) extra-virgin olive oil
  • 1/2 tbsp. (8 g) coarse salt

FOR THE TOPPING

  1. 12 oz. (350 g) onions, or about 2 medium, thinly sliced
  2. Put the flour onto a clean work surface, make a well in the center, and add the sugar. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. Add the oil and lastly, add the salt. Knead the dough until soft, smooth, and elastic.
  3. Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 minutes.
  4. To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.
  5. In a lightly oiled baking pan, stretch the dough gently with your fingertips. Prod the surface of the dough with your fingers, forming small dimples where the seasoning will collect. Sprinkle the focaccia with the brine and let rise until it has doubled in volume, about 1 hour.
  6. In a large skillet, sauté the onions in a little olive oil until softened. Spread onions over the focaccia.
  7. Bake at 390°F (200°C) for 20 minutes, or until golden brown.

Preparation time : 20 minutes
Rising time : 11/2 hours
Cooking time : 20 minutes
Difficulty : medium
4 Servings

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Source :

ACADEMIA BARILLA

Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga

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See also Italian recipes “Saga Focaccia Recipe”