Onion focaccia is one of life’s pleasures at my house. Very soft, bubbly, rich in onion, it’s my favorite and my eldest daughter’s, who stands in front of the oven waiting for it to bake and bites into it as soon as it’s out, even when it’s scalding hot. Perfect for pairing with cheeses and meats, great stuffed with cold cuts, it’s my ideal savory snack enjoyed as is, pure.
Let’s get to work and prepare onion focaccia together.
If you also love focaccias, here are some recipes to try.
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 12 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making onion focaccia
- 0.3 oz fresh yeast
- 4 cups All-purpose flour
- 1.7 cups Water
- 0.5 oz Salt
- 4 tbsps Extra virgin olive oil
- 1 red onion
- to taste Extra virgin olive oil
- to taste salt
Tools for making onion focaccia
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- 1 Container
- 1 Baking Tray oven
Preparing the onion focaccia
In a large container, crumble the fresh yeast and add a little sugar. Mix in the water. Add the flour and work with a fork for a few minutes. Close the container with a lid (or plastic wrap) and let it rest for an hour.
When the dough has risen, add extra virgin olive oil and fold until the dough is well combined. Close the container again and let it rise until it doubles in size.
Grease a baking tray. Place the dough on it and spread it with your fingertips, using extra virgin olive oil. Let it rest for 30 minutes. Meanwhile, slice the onion.
Spread the focaccia again. Enrich with the sliced onion, extra virgin olive oil, and salt. Bake in a preheated oven at 392°F, on the lowest rack for 10 minutes. Finish baking in the center of the oven for another 10 minutes.
Storage
You can store the focaccia in a paper bag if you have leftovers, for two or three days.
