Focaccia con la Cipolla Recipe

The Ligurian Way


Focaccia Con La Cipolla Liguria


This Focaccia con la Cipolla recipe is a really easy one and offers a twist to the taste of the traditional focaccia given by the layered onions on top. It is ideal as a starter...


Ingredients for Focaccia con la Cipolla Serving 4 People

  • 1 kg of wheat flour

  • 30 grams of yeast

  • 2-3 onions

  • extra virgin olive oil

  • salt

Focaccia con la Cipolla Recipe - Preparation

Dissolve the yeast in a one-half cup of warm water with the helping of a fork. It is important to make sure that the water is indeed warm and not boiling hot.

Next place the flour on a tray in the form of a well and pour the yeast mixture in the well. If you do not have a kitchen mixer , mix the flour with your hands and work the dough until it absorbs the liquid. The aim is to get to soft, homogeneous dough so pay attention while you are working the dough - add a little water if it feels too dry; or a little flour if it gets too sticky.

Always add small amounts of water or flour as it will make it easier for you to get to the right consistency. The more you work the dough the better will be the result.

Next cover with the prepared dough and leave it to rest for about 4 hours, under a cloth. The warmer the place, the quicker it will grow.

While the dough is resting, get the onions, peel them and cut them in half. Next, thinly slice the onions, put then in a bowl and sprincle with some salt and extra virgin olive oil. Here get your hand dirty and mix the onions by squishing them with your hands to make them softer. Set the onions aside.

Check the dough after the 4 hours to make sure that it is pretty grown (at least doubled in size). If it is not, let it rest for another couple of hours. To be on the save side you can make the dough last thing in the evening before you go to bed and let it rest overnight.

Next warm your oven to about 220-240°C or 428-464°F.

Take a baking tray and grease generously its bottom with extra virgin olive oil. Next, take the grown dough and place it in the middle of the tray. Spread it out to the edges of the tray with your fingers roll it, up to a thickness of about 1cm. Sprinkle the dough with salt (better if it is freshly grounded salt or Fleur de Sel ) and drizzle olive oil mixed with a little water. Do the characteristic focaccia dimples by pressing your fingers in the dough.

Next add on top the earlier sliced onions and let the dough rest for another 40 mins. If you are preparing the focaccia in the winter months, warm up the onions in the microwave for 40 seconds before you sprinkle them on top of the focaccia to ensure that you do not slow down the rising of the dough.

Then put in the warmed oven, and cook for about 15mins or until the onions start to brown slightly. Serve warm and enjoy !




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