The upside-down onion focaccia or inverted focaccia was an idea for a dinner a few nights ago… I didn’t want to cook meat, so I made a side of vegetables and this focaccia.
A test, because I had never made it, but I swear I could have eaten it all by myself.
Now don’t make me hear the usual story that then we have bad breath… I always used onion and garlic in many recipes and sometimes in large quantities, but honestly, I’ve never had these problems.
Think that I am like a truffle dog for smells, I sense what others do not, so trust me, the smell of onion is noticeable as soon as it’s baked, but once eaten, no, and even if it were, after having dinner and drinking, I really don’t think you can still smell the food.
I made it with a leavened dough base, but if you want, you can make it with puff pastry, I’m not very fond of it because it’s too greasy.
Follow my recipe and let me know if you liked it… I await your messages!!!
If you make this or other recipes you find on the blog, send me the photos, and I will publish them on my page with your name.
Approx. 1140 Kcal for each focaccia
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 2 focaccias
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Making the Upside-Down Onion Focaccia
- 7.4 oz water
- 3 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 0.2 oz fresh yeast
- 10 red onions (medium size)
- 1.4 oz grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- herbs (sage, rosemary, thyme)
- to taste salt
Preparation of the Upside-Down Onion Focaccia
First, knead the focaccia base. I used a bread machine, but you can easily do it by hand.
In the bread maker’s basket, insert the kneading blade, then add the water, fresh yeast, flour, oil, and salt.
Place the basket in the machine, set the program only for kneading. For my Panasonic Croustina, it’s program 17, and start the machine.
Let the dough be kneaded; my machine works for 45 minutes.
Once the kneading is complete, transfer everything to a large greased bowl, shape the dough, and let it rise for about 2 hours.
Once risen, transfer the dough onto a work surface, form it into a ball, divide it in half, and create two balls.
Let them rest for 1 hour, in the meantime, we will prepare the onions.
Take two pans about 12.6 inches in diameter, grease them, sprinkle with spices and salt, then take the onions and after removing the first layer, slice them about 1/8 inch thick, place them on the greased pan, and sprinkle with Parmesan.
Roll out each dough ball into a circle large enough to cover the pan and not too thick.
Place each dough circle on the pan to cover the onions and tuck the edges inside.
Prick the entire surface of the dough with a fork, then brush it with oil and let it rest for 10 minutes.
Meanwhile, preheat the oven to 428°F and bake at a hot oven for 20-22 minutes, checking the baking.
Once baking is complete, flip the focaccias onto serving plates and serve hot.
