The Genoese focaccia is a Ligurian specialty that can be enjoyed starting from breakfast, and there’s never a bad time to savor it. There are variations to the classic preparation, with sage, with olives, and the most fragrant one with onions. In this recipe, I prepared a delicious Potato Focaccia with Onions, crispy on the edges and soft inside.
Other recipes
- Difficulty: Easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 11×14 inch baking pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.6 cups all-purpose flour
- 5.3 oz potatoes
- 0.21 oz fresh yeast
- 1.7 oz milk
- 1 tbsp extra virgin olive oil
- 1 tsp acacia honey
- 1 tsp fine salt
- 1 tbsp extra virgin olive oil (emulsion)
- 1 tbsp water (emulsion)
- 1 tsp coarse salt (emulsion)
- 3 white onions
Tools
- Kitchen Scale
- Potato Masher
- Stand Mixer
- Bowl
- Cutting Board
- Baking Tray 11×14 inches
Steps
Boil the potatoes and once warm, peel them. Pass them through the potato masher and add them to the flour. Pour into the stand mixer and mix. Dissolve the fresh yeast in warm milk with the addition of honey. Add it to the flour, continuing to knead with the hook. Add the oil and fine salt, and knead for another 5 minutes. Place the dough in a bowl and let it rest for 15 minutes. Then, turn it out onto the well-oiled baking tray, gently spread it out, cover with plastic wrap, and let it rest for 2 hours in the turned-off oven.
Remove the baking tray from the oven and with inclined fingers, make many holes in the focaccia. Prepare the emulsion with oil, warm water, and salt, and pour over the surface, letting it fall into the holes. Let it rest again for 30 minutes. In the meantime, slice the onions finely, season them in a bowl with oil, salt, and let them marinate. Preheat the oven in static mode at 392°F and place a small pot of water at the bottom to create humidity.
Drain the onions, warm them slightly in the microwave, and spread them over the focaccia. Bake in the middle rack and cook for 20-25 minutes depending on your oven. When the onion has taken on a nice golden color but not burnt, turn off the oven and let it rest with the door open. The Potato Focaccia with Onions is ready to be enjoyed warm or even cold.
Tips
We Genoese love to pair focaccia with onions with cappuccino… try it to believe it!
