The Tirot Mantuan Focaccia with Onions is a tasty focaccia typical of the area of the municipalities of Felonica and Sermide in the province of Mantua. A simple and humble dough made with flour, water, yeast, and lard (in my case I used bacon) and the golden onions, grown in the same area near the banks of the Po River, at the border between the Ferrara and Mantua areas. The name means “stretched” because once the dough is spread over the baking tray, it is stretched by hand until thin. To be served as an appetizer, it is also great for an aperitif or as a salty snack accompanied by cured meats, especially garlic salami, also typical of the area.
If you like this recipe and don’t want to miss the others, follow me on my Facebook page “A waitress in the kitchen” or in the dedicated group.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Lombardy
- Seasonality: All Seasons
Ingredients
- 4 cups all-purpose flour
- 14 oz golden onions (net weight)
- 1.4 cups water (at room temperature)
- 3.5 oz bacon
- 1.5 tsp table salt
- 1.5 tsp active dry yeast (or 8 g fresh yeast)
- 3 tbsp extra virgin olive oil
- 2 tsp sugar
Tools
- Kitchen scale
- Knife
- Food processor
- Mandoline
- Bowl
- Stand mixer
- Hook attachment
- Plastic wrap
- Spatula
- Baking tray
Preparation
To prepare the Tirot Mantuan Focaccia with Onions, first peel the onions and slice them very thinly with a knife or a mandoline, then finely chop the bacon using a food processor.
Next, take the bowl of the stand mixer, pour in the flour, the dry yeast, the sugar, and mix with a spoon.
Turn on the stand mixer with the hook attachment, slowly pouring in the room temperature water until completely absorbed. You can also knead by hand; in this case, I recommend greasing your hands for the next step.
Now add the chopped bacon, extra virgin olive oil, table salt, and sliced onions. Mix the dough for the last time; it should be well combined, very soft, and hydrated.
Cover the bowl with plastic wrap and let the dough rest for an hour and a half away from drafts.
After the resting time, take the oven tray, grease it well with oil, and spread the dough “stretching” it over the entire surface with slightly greased hands.
Let it rest again for about an hour, still covered with plastic wrap, then bake it in a preheated oven at 356°F and cook for about 25 minutes in fan mode. It should be golden on the surface, soft, dry, but not dry out.
Once baked, let it cool in the oven with the door slightly ajar. Enjoy it warm, lukewarm, or at room temperature. The Tirot is ready!!!
Storage
It keeps for 2/3 days wrapped in plastic wrap or in an airtight container in the refrigerator. It can be frozen, cut into convenient slices wrapped in plastic wrap.
