Onion focaccia is a variant of the traditional focaccia. The onions give it an incredible taste, making it truly appetizing. I love focaccia in all its forms. In fact, I really enjoy experimenting with different fillings and doughs by mixing various types of flour. For example, the delicious chickpea flour focaccia, the sardenaira, or the Recco focaccia. These recipes are always well-received and easy to prepare once you know the exact ingredients and steps. In this recipe, I used a little yeast and a long rising time, and the result was excellent. I’ve been making it for years now, so it takes me very little time to prepare it. Ideal as a meal or snack, for happy hour or party banquets.
Now let’s look at the procedure together
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 15 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the dough
- 2 1/2 cups all-purpose flour
- 2/3 cup water
- 4 tablespoons extra virgin olive oil
- 8 g salt
- 1 teaspoon dry yeast
- 1 teaspoon sugar
- 2 white onions
- to taste extra virgin olive oil
- to taste salt
Tools for preparing onion focaccia
- 1 Bowl
- 1 Pastry board
- 1 Wooden spoon
- 1 Baking tray
- 1 Glass
- 1 Teaspoon
- 1 Pan
Steps
To prepare the delicious and crunchy onion focaccia, let’s start with getting a bowl and a glass. In the glass, put warm water, yeast, and sugar and dissolve well by stirring with a teaspoon. Meanwhile, in the bowl, add the flour, the water with dissolved yeast, extra virgin olive oil, and finally the salt. Then, with a spoon, mix the dough, then turn it out onto the pastry board. At this point, start kneading energetically with your hands for a few minutes until you get a smooth and compact dough ball. It will be sticky, so add a little flour, just a sprinkle. Subsequently, put the dough ball back in the bowl, cover it with a towel, and leave it to rise for at least 15-20 hours. The first two hours out of the fridge and then put it in the fridge. I usually knead the night before to have it ready the next evening.
Once the rising time has passed, take a baking tray, in this case, I used a round one with a diameter of 13 inches, flour it, and finally spread the dough with your hands creating slightly thicker edges. Then, let it rise for another 2 hours out of the fridge.
In the meantime, peel the onions and slice them thinly. Then use a pan, grease it with a little oil, add the onions, and cook for a few minutes. I clarify that they should not cook completely but only, as said, for about 5 minutes. Finish by salting them and letting them cool down.
Finally, once cooled, place them on the dough and bake for the first 10 minutes at 392°F in a static oven and then at 356°F for another 10 or 15 minutes until lightly golden. In the air fryer at 392°F for 12-15 minutes.
Take it out of the oven and serve hot and… enjoy your meal!
Storage and notes
The onion focaccia keeps for two days in the fridge. It is always preferable to serve it hot. I suggest you also check out the amazing black focaccia.
If you like my recipe, SHARE it on your socials and follow me on Instagram and on Facebook I’LL BE WAITING FOR YOU!
To stay updated on my new recipes, you have the possibility to activate push notifications from my blog.
