Impossible to resist the scent of a freshly baked pan of focaccia with onions. Let’s find out how to prepare it together!
You either hate or love focaccia with onions, there is no middle ground. If I am here today with this recipe, you can well imagine what my thoughts are. I love the softness of the dough combined with the sweet flavor of onions, but to prepare it perfectly there are some tricks I have discovered over the years.
The base is reminiscent in some respects that of the classic Genoese focaccia , but what makes the difference is the presence of onions. The key to an incredible preparation is to slice them and leave them to marinate in oil , so that they become tender and do not burn during cooking.
How to prepare onion focaccia
- To prepare the focaccia you can use the planetary mixer equipped with a dough hook or carry out the operations by hand . I opted for the latter.
- Put 200 g of water with the yeast in a bowl and let it dissolve.
- Then add the flour , stirring with a wooden spoon and, when it has begun to compact, add a tablespoon of oil and salt .
- Transfer the dough to a floured pastry board and knead vigorously for about ten minutes to obtain a smooth and homogeneous dough .
- Brush it with oil and transfer it to rise in the oven off with the light on for 2 hours.
- Meanwhile, peel the onions , slice them finely and put them in a bowl with 3 tablespoons of oil , 100 ml of water and a pinch of salt . Cover and leave to macerate until ready to use them.
- Now resume the dough, abundantly oil a rectangular pan and roll it out with your fingertips up to half a centimeter thick. You will have to do it gently and start from the center pushing towards the edges. Leave to rise for another 30 minutes.
- Now drain the onions, distribute them over the entire surface and bake at 220 ° C for 15 minutes . Let it cool before serving.
This delicious recipe for Genoese onion focaccia is good, indeed very good, nice hot and freshly made . If you don’t finish it, you can keep it for a maximum of one day in a cool and dry place, inside a paper bag suitable for food. We do not recommend freezing in the freezer.
Riproduzione riservata © - WT
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