I love focaccia with onions, I find it tasty, really satisfying for the palate, I like to vary the toppings, but this is one of my favorites!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 45 Minutes
- Cooking time: 15 Minutes
- Portions: 1 pan, 12 inches dia.
- Cuisine: Italian
Ingredients
- 10.5 oz All-purpose flour
- 0.85 cup Water
- 0.35 oz Fresh brewer’s yeast
- 1 tsp Fine salt
- 2 Onions (medium)
- to taste Olive oil
Preparation
Put the lukewarm water (about 95-97°F) in a bowl, add the crumbled yeast and dissolve it well by stirring with a spatula.
Then incorporate the flour and mix with a spatula for 1-2 minutes.
Add the salt and mix until it is well absorbed (just a few seconds).
Cover with plastic wrap, place the container in the fridge at a temperature of 41-43°F for at least 24 hours.
Remove the dough from the fridge, gently shape it into a ball without pressing it too much.
Sprinkle a cloth with flour, place the ball on top, cover it with another cloth and let it rise for about an hour.
Take a pan of 12 inches in diameter, butter it, spread the dough evenly and let it rise for another half an hour.Spread a little oil over the surface of the focaccia.
Slice the onion and sauté it with a little oil in a pan until it softens.
Place the cooked onion on the focaccia.
Bake at 356°F for 15 minutes, fan oven.
Notes
You can use the focaccia dough preserved in the fridge for this recipe; you can find the recipe here. The indicated quantity is suitable for this focaccia, but you can prepare more and store it in the fridge for about a week, taking a bit each time you want to prepare a pizza or a focaccia.
You can also top it with 8.8 oz of potatoes or with 3.5 oz of onion, which you have previously cooked with a little oil, a pinch of fine salt, and half a glass of water.
If you liked the Focaccia with onions, try other leavened recipes:
Pizza with ham, mozzarella, and olives
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