Onion Focaccia "focaccia alle cipolle"
How to make Onion Focaccia Recipe "focaccia alle cipolle" - Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 1 1/2 hours
4 Servings
for the focaccia:
4 cups (500 g) all-purpose flour
2 1/2 tsp. (10 g) sugar
2 1/2 tsp. (10 g) fresh yeast, crumbled
1 cup plus 2 tbsp. (270 ml) lukewarm water
2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
1 1/2 tsp. (10 g) salt
for the genoese brine:
1 2/3 tbsp. (25 ml) water
3 tbsp. (45 ml) extra-virgin olive oil
2 tsp. (7 g) coarse salt
for the topping:
12 oz. (350 g) onions, thinly sliced
Method:
Put the flour onto a clean work surface, make a well in the center, and add the sugar. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. Add the oil and lastly, add the salt. Knead the dough until soft, smooth, and elastic.
Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 minutes.
To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.
Transfer the dough to a lightly oiled baking pan, stretching it gently with your fingertips. Prod the surface of the dough with your fingers, forming small dimples where the seasoning will collect. Sprinkle the focaccia with the brine and let rise until it has doubled in volume, about 1 hour.
In a large skillet, sauté the onions in a little olive oil until softened. Remove the pan from the heat, and spread them over the focaccia.
Bake in the oven at 390°F (200°C) for 20 minutes, or until golden brown.
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