The Focaccia with onions is one of the many focaccias found in Genoese cuisine. The base of this dough is made up of flour, yeast, oil, water, and salt. After a few hours of rising, this base is enriched with finely sliced onions and baked in the oven. We can find focaccias enriched with Taggiasca olives, or with rosemary or potatoes.
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- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: All Seasons
- Energy 408.00 (Kcal)
- Carbohydrates 61.72 (g) of which sugars 5.29 (g)
- Proteins 9.49 (g)
- Fat 15.81 (g) of which saturated 2.21 (g)of which unsaturated 0.05 (g)
- Fibers 3.07 (g)
- Sodium 976.14 (mg)
Indicative values for a portion of 181 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
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp fresh brewer’s yeast
- 1 tsp sugar
- 3/4 cup water
- 1 tbsp extra virgin olive oil
- 1 tsp fine salt
- 3 white onions
- 1/4 cup extra virgin olive oil
- 1 tsp fine salt
Tools
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- Food Scale
- Bowl
- Cutting Board
- Non-Stick Baking Tray 12.6 x 8.66 in
Steps
After dissolving the yeast in room temperature water and adding the sugar, pour it over the flour and mix until the liquid is absorbed. Combine the oil with the salt and knead carefully until you obtain a soft and elastic dough. Make a dough ball and leave it 15 minutes on the surface covered by the bowl. After the time has passed, flatten it with your fingers and fold the two edges first horizontally and then vertically. Repeat this operation 3 times with 15-minute rests between each.
Cover the dough and let it rest for 5 hours in the oven turned off and with the door closed. After the time has passed, take the dough and spread it in the oiled baking tray and let it rise for another 1 hour. Thinly slice the onions and soak them in cold water for 10 minutes.
Turn on the oven in static mode to 392 degrees Fahrenheit. Drain them, pat them dry with a cloth or paper towel. Put them in a bowl and season them with oil and salt. Take the focaccia and with your fingers mark the classic holes, then cover with all the onions, pouring over the remaining oil from the bowl. Wait another 1 hour and then bake. Cook at mid-height for 30 minutes until the onions start to brown. Turn off and eat the focaccia warm.
