After sharing with you the Basic Focaccia recipe and the recipe for Focaccia with Olives, today I am going to post the recipe for my absolute favourite: Onion Focaccia! I love the taste of soft Focaccia topped with sweet onions… mmmm… I am getting hungry just by writing about it! The recipe is the one of the basic Focaccia, plus the onions. I still think it is the best recipe for Focaccia… and the possibilities are endless!!! I am already thinking on what to add to it next time! This recipe is part of my Regional Italian Recipe series… and this week’s region is Liguria! Enjoy!
Recipe adapted from Viva la Focaccia
Ingredients: (makes 2 cookie sheets of 22cm x 32cm or 20×30 for a slightly thicker focaccia)
200 gms lukewarm water
20 gms extra virgin olive oil for the dough (plus more for the cookie sheets and focaccia surface)
7 gms salt
3 gms malt or ½ tsp honey
320 gms plain flour
6 gms dry yeast dissolved in 1 tbsp warm water
1 onion (red or white) per cookie sheet, sliced and dressed with 1 pinch of salt and 1 tbsp of extra virgin olive oil
Put the water, oil, salt, honey (or malt) in a mixer with a dough hook.
Then add half the flour. Knead until all the ingredients come together.
Then dissolve the yeast in the water and add it to the mixture.
Add the remaining flour little by little and knead for 15 minutes.
When ready, transfer the dough on a benchtop sprinkled with flour, and cover it with a tea towel (the dough has to be soft and sticky… so don’t panic! It is normal!). Let it rest for 15 minutes.
Then fold it on itself and slightly flatten it. Do this twice. Cover and let it rest for 15 more minutes.
Put some (quite a bit… 3 to 4 tbsp) extra virgin olive oil on the cookie sheets.
Divide the dough in 2 and place it on the 2 cookie sheets.
Turn the dough over so it gets coated in oil on all sides, this will prevent a crust from forming on the dough surface and it will make it easier to flatten later.
Let it rise for 1 hour. I put it in the oven that is turned off with only the light on.
After it has risen for an hour, take the focaccia out and flatten them with your hands (it will be very easy, just push the dough down and don’t stretch it).
Add 3 pinches of salt on the surface of each focaccia. Put them back in the oven to rise for 30 minutes more.
Then take them out and pour 2 or 3 tbsp of lukewarm water and 2 or 3 tbsp of extra virgin olive oil on the top.
Spread the mixture by massaging it with your hands and make the characteristic holes by pressing down hard with your fingertips.
Now quickly add the dressed onions and press them gently onto the dough.
Then put the focaccia back in oven and let it rise for 1 hour more.
Bake in a preheated fan forced oven at 200 – 220°C for about 12 to 15 minutes. When ready, put it on a wire rack to cool down and brush immediately with some extra virgin olive oil.
Cut into pieces and enjoy!
Onion Focaccia
Ingredients
- 200 gms lukewarm water
- 20 gms extra virgin olive oil for the dough plus more for the cookie sheets and focaccia surface
- 7 gms salt
- 3 gms malt or ½ tsp honey
- 320 gms plain flour
- 6 gms dry yeast dissolved in 1 tbsp warm water
- 1 onion red or white per cookie sheet, sliced and dressed with 1 pinch of salt and 1 tbsp of extra virgin olive oil
Instructions
-
Put the water, oil, salt, honey (or malt) in a mixer with a dough hook.
-
Then add half the flour. Knead until all the ingredients come together.
-
Then dissolve the yeast in the water and add it to the mixture.
-
Add the remaining flour little by little and knead for 15 minutes.
-
When ready, transfer the dough on a benchtop sprinkled with flour, and cover it with a tea towel (the dough has to be soft and sticky… so don’t panic! It is normal!). Let it rest for 15 minutes.
-
Then fold it on itself and slightly flatten it. Do this twice. Cover and let it rest for 15 more minutes.
-
Put some (quite a bit… 3 to 4 tbsp) extra virgin olive oil on the cookie sheets.
-
Divide the dough in 2 and place it on the 2 cookie sheets.
-
Turn the dough over so it gets coated in oil on all sides, this will prevent a crust from forming on the dough surface and it will make it easier to flatten later.
-
Let it rise for 1 hour. I put it in the oven that is turned off with only the light on.
-
After it has risen for an hour, take the focaccia out and flatten them with your hands (it will be very easy, just push the dough down and don’t stretch it).
-
Add 3 pinches of salt on the surface of each focaccia. Put them back in the oven to rise for 30 minutes more.
-
Then take them out and pour 2 or 3 tbsp of lukewarm water and 2 or 3 tbsp of extra virgin olive oil on the top.
-
Spread the mixture by massaging it with your hands and make the characteristic holes by pressing down hard with your fingertips.
-
Now quickly add the dressed onions and press them gently onto the dough.
-
Then put the focaccia back in oven and let it rise for 1 hour more.
-
Bake in a preheated fan forced oven at 200 – 220°C for about 12 to 15 minutes. When ready, put it on a wire rack to cool down and brush immediately with some extra virgin olive oil.
-
Cut into pieces and enjoy!
Nothing is better than some good onion focaccia! Love it!
Manu, my son will love you, you will become his new mother…!!! He love’s focaccia, he loves onion, he loves olive oil. I have to make it for him.
looks really good! i love any focaccia 🙂
Ho soltanto visto la foto della focaccia nel mio Google Reader e sapevo che era tua senza aver visto il titolo … come sempre adoro le tue foto … da domani devo mangiare meno MOLTO meno, dato che non ho fatto altro durante questo viaggio di lavoro … cosi’ la focaccia dovra’ aspettare … 🙁
Mmmmmmmmmmm… Red onion on focaccia sounds perfect! It’s my husband’s favorite topping… I must try your recipe, Manu! It looks really delicious!
This looks delicious Manu! Onions are so beautiful in focaccia!
Ooooh, I love foccaccia with onions. Now that I tried making my own I want to try again using your recipe. Not that I didn’t want to before, but it was the first day of your App and I couldn’t get it to work. Now I have NO excuse. You might wonder why I need to make this instead of just going out and buying it since I live in Italy. Because I am very picky about how I like my foccaccia and I like it exactly how you make it: not too thick and nice and oily, but in a good way. And you can only get it like that in Liguria and a not many other breadstores.
Your dishes are always making my mouth water:)) This looks amazing, and I love focaccia..You did awesome job Manu!
I love the colour of the onions, Manu, what appetizing photos! I have a focaccia recipe from Biba’s Italian Kitchen that includes a ‘sponge’…quite a labour intensive recipe. This one looks much simpler and equally as impressive.
I am so envious of your wonderful focaccias! I remember some earlier ones that I’ve lusted after and now this one! I guess it’s time to get up off my behind and make one because, even though your pictures are gorgeous – I need more! 🙂
Manu this is amazing. I have never made focaccia before but am itching to try. Congrats on top 9!
Yummy!!! Love it! …slurp! 😉
Thank you Manuela for posting this recipe for onion focaccia.
My wife made it for second time now and it is really awesome dish. I just had to say it.
Even kids eat onions now 🙂
Greetings from Slovenija