FOCACCIA WITH CARAMELIZED ONIONS
The unique recipe of a surprising bread: the focaccia with caramelized onions is of a surprising goodness.
I admit one thing: when I want to pamper someone, I close myself in the kitchen and make delicious things, like this focaccia: the oil from the onions soaks the dough before going into the oven, and I assure you that if you love onions, you won’t easily pass on this recipe.
I often make caramelized onions with my dad’s (healthy and delicious) products. Here’s the recipe CARAMELIZED RED ONIONS
Let’s see how I made them.
EMIMETTOAIFORNELLI suggests:
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Portions: 1
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1.7 cups water
- 2.5 tbsp olive oil
- 1.75 tsp dry yeast (12g of fresh yeast)
- 2.5 tsp salt
- 1.5 cups water
- 3 oz liquid sourdough starter
- 2 red onions
- 3 tbsp olive oil
- 3 tbsp vinegar
- 3 tbsp sugar
- 2 tsp salt
Tools
- Stand Mixer
- Pot
- Pan
Steps
For those using sourdough, refresh it with a 1:1:1 ratio and then use it at double and remember that the rest times are longer.
For those using dry yeast, activate it by subtracting 50 g of water from the total in the recipe, and then read the instructions on the package.
Put the yeast in the stand mixer, add the water and gently dissolve with the hook attachment. At this point, also add the flour and oil.
Let the machine work for a few minutes.
As I often explain on my social channels, I make the classic Bowl Folds
I’ve provided the Instagram link where they are explained in detail.
Rest for an hour.
At this point, cover the bowl with plastic wrap and let it double in size.
If using sourdough, let it rest in the fridge overnight; in the morning (OR EARLY AFTERNOON) take it out and let it acclimate to room temperature for a couple of hours.Peel the onions thoroughly and coarsely slice them, add oil, salt, sugar, and vinegar and let it go over low heat for 40/45 minutes.
The onions should become slightly transparent.Once the dough has doubled in the bowl, pour it onto a baking sheet and make just one fold to bring back the dough’s elasticity.
Wait about an hour and pour the onions on top: press with your fingers and then straight into the oven at 392°F for about 30 minutes: the last 10 place it on the lower part of the oven for a nice crispy finish.
Let the dough cool a bit and it’s ready to be enjoyed 🙂
