The focaccia with onions, capers, and mozzarella is a recipe I learned from a friend who is really good in the kitchen. When I was a child, there was trouble if I found an onion on my plate. I avoided them like the plague, sometimes to the point of skipping meals altogether. Who would have thought that as I grew up, I would change and love onions so much, which I used to hate? In this onion focaccia, there are indeed a lot of them—imagine a whole 2 lbs—and I don’t mind at all; in fact, if they’re a bit more, let’s indulge. This morning, I remembered this recipe and decided to prepare it for dinner. I’d say it turned out well with a crispy crust, and if some onions got a little charred, I preferred it that way.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 2 Hours
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 25 oz Flour
- 2.2 lbs Onions
- 2 Potatoes
- to taste Extra Virgin Olive Oil
- 1.3 cups Mozzarella
- 0.88 oz Fresh Brewer's Yeast
- 1 teaspoon Salt
- to taste Capers
Tools
- Pan
- Baking Pan
- Container Pizza Tupperware
Preparation
Prepare the dough directly in the pizza container, adding the mashed boiled potatoes and the brewer’s yeast dissolved in 2 cups warm water to the flour.
Then, work with your hands for about fifteen minutes. Close the container lid and wait for the dough to double in size (about two hours).
In a pan with extra virgin olive oil, sauté the thinly sliced onions for about fifteen minutes with the lid on.
Then grease the pizza baking pan well with a little oil using a sheet of paper towel, and spread the dough. Top the focaccias with the scattered onions, a little salt, and capers.
Finally, bake in a hot oven at 482°F for about 25 minutes, open the door, and add the mozzarella. Once melted, the savory onion focaccia with capers and melting mozzarella will be ready to be cut into pieces and eaten hot.
Savory Onion Focaccia with Capers and Melting Mozzarella
Tips for the onion focaccia with capers and mozzarella: Cover the baking tray with silver foil or a lid to prevent onions from burning at the end of cooking.
You surely won’t regret trying it.
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