Today, not only is the dough rising, but so is the good mood because I put a fantastic spiral focaccia with onions in the oven. It’s one of those recipes that should go straight into the “must remake immediately” category. The dough, simple and rustic thanks to type 1 flour, is rolled into a large spiral that becomes soft, golden, and irresistibly tasty during cooking because I added gently softened onions between the folds. It’s a spectacular focaccia, perfect for the table when you want to surprise with something different and tantalizing. So… scroll down, read the recipe, and save it to your favorites right away. Trust me! (I know, I know… I also have a folder that’s now heavier than my hard drive). Happy rising!
Other focaccias not to miss:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 45 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Spiral Focaccia with Onions
I used dry yeast, but you can opt for fresh yeast if you prefer. In this case, use 15 g and dissolve it in lukewarm water before adding it to the flour.
- 4 cups type 1 flour
- 2 tsp dry yeast
- 1 tsp sugar
- 7 oz milk
- 3.5 oz water
- 2 tbsps extra virgin olive oil
- 1 tsp salt
- 1 red onion
- extra virgin olive oil
- salt
- oregano
- balsamic vinegar (optional)
- fleur de sel
Tools
I prepared the dough for this spiral using a stand mixer, but you can use any mixer or knead by hand, working the ingredients energetically first in a bowl and then on a work surface.
- 1 Stand Mixer
- 1 Hand Whisk
- 1 Bowl
- 1 Pan
- 1 Baking Tray 30 cm in diameter
- 1 Brush
Preparation of Spiral Focaccia with Onions
Place the flour, dry yeast, and sugar in the stand mixer bowl and mix them well with a small hand whisk.
Then, add the milk and water (both lukewarm) and start kneading with the dough hook.
When the flour has absorbed the liquids and the dough starts to come together, also incorporate the oil and salt and continue kneading until it wraps well around the hook. You should obtain an elastic and homogeneous dough.
Transfer it to a work surface, shape into a ball, place it in a bowl, cover it, and let it rise until doubled in volume in a warm place, protected from drafts. The rising time greatly depends on the surrounding temperature and can vary from two to three hours.
Peel the onion and slice it into thin rings.
In a pan, heat a couple of tablespoons of oil, then add the onions and a pinch of salt. Let them soften over low heat for about ten minutes, stirring occasionally. I also added a splash of balsamic vinegar halfway through cooking because I wanted a more caramelized flavor. But you can skip it if you don’t like it. Once ready, let them cool completely.
After the first rising, gently flatten the dough and divide it into pieces.
Quickly work each piece with your hands to form a uniform rope.
Take the first one, wrap it around itself to form a small coil, and place it in the center of the baking tray: it will be the heart of the spiral.
Then shape the other ropes and, one by one, wrap them around the initial core to create the spiral that will shape the focaccia.
Finally, insert the now cooled onions between the coils. Cover and let rise for another couple of hours or until the focaccia has puffed up and covered the entire surface of the tray.
Just before baking, brush the entire surface with oil, sprinkle with oregano, and dust with fleur de sel. This type of salt is ideal in these preparations because its grain, neither too fine nor too coarse, is perfect for adding flavor without being overpowering.
Bake the spiral focaccia with onions in a preheated static oven at 375°F for 20/25 minutes or until golden. Remove from the oven and let it slightly cool before enjoying. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social media to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you <3
