Delicious soft focaccia with onions. Focaccia is always very appetizing, even when prepared simply, without special condiments.
Perfect for a dinner or an aperitif with friends.
This focaccia certainly has something extra: the use of whole wheat flour, less refined, gives this recipe a rustic taste because it is rich in wheat germ and bran.
If its softness and fragrance are enriched by the taste and aroma of onions, it becomes truly irresistible.
The onions make the focaccia very tasty… obviously, I realize it’s hot, and not everyone likes onions… but I recommend trying it!!
I fell in love with whole wheat flour and wanted to try making focaccia with whole wheat dough, and I must say it turned out great: crunchy on the outside and very soft on the inside.
The focaccia with onions is a very economical food.
You should know that I could live on all kinds of focaccia, whether simple or with Recco cheese.
Genuine and with a strong flavor, whole wheat focaccia is perfect for any occasion: excellent for lunch to accompany meals, perfect for dinner to fill as you prefer, it’s a lifesaver for dinner, great to take to the beach or for outings, convenient and versatile and liked by the whole family.
The recipe for onion focaccia that I am sharing with you today is just as good, trust me
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 4/6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 463.81 (Kcal)
- Carbohydrates 68.89 (g) of which sugars 5.76 (g)
- Proteins 13.29 (g)
- Fat 15.59 (g) of which saturated 2.04 (g)of which unsaturated 0.05 (g)
- Fibers 5.90 (g)
- Sodium 458.71 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Soft Focaccia with Onions
- 2 1/2 cups Manitoba flour
- 1 3/4 cups water (lukewarm water 70°F)
- 2 1/4 cups whole wheat flour
- 0.28 oz fresh yeast (or 0.14 oz of dried yeast)
- 1 teaspoon sugar
- to taste salt
- 4 onions
- to taste extra virgin olive oil
- 4 tablespoons extra virgin olive oil
- water (8 tablespoons)
- to taste salt
Tools
- Pastry Board
- Bowl
- Kitchen Scales
- Baking Sheet
Steps for Soft Focaccia with Onions
Weigh the two flours in a bowl and mix with a spoon to aerate them.
Add a teaspoon of sugar. Mix the yeast with the water (lukewarm 70°F) in a glass until it’s well dissolved.
Pour all the water into the flours and mix with the spoon until you get a lumpy and uneven mixture.
Wait 10 minutes at room temperature and then add the salt. Mix with a spoon until fully incorporated.
The mixture is still very sticky, but the flour will absorb the water during the resting periods.
Let the dough rest for another 10 minutes and then add the oil, which must be completely absorbed before proceeding.
Cover the bowl with plastic wrap and wait 30 minutes.
Then make the first fold in the bowl, taking the outer edges of the dough and putting them inside.
Rest for another 30 minutes and make the second fold.
Rest for another 30 minutes. You will see the dough has already started to rise, so make the third and final set of folds.
The dough will start to become firmer.
Cover well with plastic wrap (I also put a towel on top) and let it rise in a place protected from drafts.
Let it rise for about 3/4 hours; times may vary depending on the season and how much yeast you’ve used. The dough is ready when it has tripled in volume.
If you have time, even more, then form the dough balls and keep the dough covered for another hour.
Or once the rising is ready, you can divide it into dough balls of about 7 oz.
Once risen, spread the focaccia on an oiled baking sheet.
The dough is very soft, let it spread by itself until it reaches the edges of the pan; it will take about 40/50 minutes.
Meanwhile, cut the onions into thin slices and marinate them for at least 30 minutes in a bowl with oil, salt, and pepper.
Make the classic dimples with your fingertips and season with the marinated onions.
To get nice white and juicy dimples, pour a mixture of water and oil in equal quantity over the focaccia.
Bake in a hot oven at 482°F for 12/15 minutes until golden or until it seems cooked to you.
Ready to be served!
Enjoy your meal.
Advice
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