Saint Joseph’s Focaccia is made to celebrate Father’s Day and is typical of Apulia, specifically from Gravinia, a city near Bari, and is stuffed with anchovies and spring onions… spring onions are white onions typical of the area and not easy to find in other regions.
I used good quality white onions and I must say the result was really excellent.
In this recipe it’s typical to add raisins to the filling, but since it’s not much loved at home, I didn’t include it.
A focaccia rolled and then shaped into a spiral, and once baked it releases a flavor and scent that cannot be described, you just have to make it to understand its deliciousness.
Make Saint Joseph’s Focaccia and let me know in the comments what you think.
Approx. 3685 Kcal total
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 1 focaccia for 5 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients to make Saint Joseph’s Focaccia
- 10 g Fresh brewer's yeast
- 1 1/4 cups Water (warm)
- 1 tsp Sugar
- 15 g Salt
- 1.35 tbsp Extra virgin olive oil
- 3 1/3 cups Durum wheat flour
- 1 2/3 cups Type 0 flour
- lbs Onions (spring)
- 200 g Raisins
- 160 g Anchovies (in oil, drained)
- 4 tbsp Extra virgin olive oil
- Salt
Preparation of Saint Joseph’s Focaccia
In a bowl, add the warm water and dissolve the brewer’s yeast and sugar, then add half of the durum wheat flour and knead, meanwhile adding the salt, extra virgin olive oil, and finally the remaining type 0 flour to complete the dough until you obtain a firm, non-sticky ball.
Let it rise covered for a couple of hours or until doubled in a warm place.
Meanwhile, slice the onions thinly using a mandoline, then take a saucepan with fairly high sides, add 1.35 tbsp of extra virgin olive oil and heat it, then add the onion, salt, and cook over medium-high heat for 20-30 minutes, stirring occasionally.
Let them cool before using.
When the dough has risen, roll it out into a thin rectangular sheet about 1/5 inch thick
fill it with the previously prepared onions, then add the chopped anchovies previously drained from the oil, and the raisins.
Roll the sheet over itself from the longer side
obtaining a sausage
…which we will roll over itself to obtain a spiral.
Grease a round baking pan, place the spiral dough in it, press it slightly so it spreads a little, and then grease it on top.
In practice, we used 1.35 tbsp of oil for cooking the onions and the remaining oil will be used to grease the pan and the focaccia.
Let it rest again for about 1 hour or just enough time for it to rise a little again.
Bake in a preheated oven at 356°F for 50-60 minutes, checking the cooking progress.
Serve warm, but not too hot, let it rest a few minutes before cutting.
