Steps for Onion and Olive Focaccia

• To make this delicious onion and olive focaccia, start by preparing the dough. In the bowl of the stand mixer, combine the sifted flours, yeast dissolved in a couple of tablespoons of water, sugar, and mix using the hook attachment. Gradually add the water in a stream and continue mixing. Finally, add the salt, then the olive oil, and continue mixing until the dough becomes smooth and elastic. This will take about 15-18 minutes. Be careful not to overheat the dough. This process can also be done by hand using a bowl. Once the dough is ready, give it a few folds for reinforcement and let it rise in an oiled bowl covered with plastic wrap until doubled in size. It will take about 3 hours.

  

• Clean and finely slice the onions, place them in a pan with a generous amount of extra virgin olive oil, and let them cook for a few minutes. Add salt and pepper and continue to cook until they become soft and creamy. This will take about 15 minutes.

  

• After rising, transfer the dough into a large rectangular baking sheet 12×16 inches well-oiled or two smaller ones. Allow to rise again for 1-2 hours. Gently stretch and dimple the dough with your hands to create the typical indentations. Be careful not to deflate the dough or any bubbles present. Arrange the olives and onions, drizzle the surface with plenty of extra virgin olive oil, sprinkle with salt, and let it rise again for 40 minutes. Finally, bake in a preheated static oven at 482°F for about 20-25 minutes or until golden. Once ready, let it cool for a few minutes.

  

• The focaccia is ready, serve it. I hope you like my latest recipe, see you next time friends.