Onion Focaccia

Onion focaccia is a tasty variant of the classic Genoese focaccia. Here’s how to prepare it:

Ingredients

• 500 g of type 00 flour
• 300 ml of lukewarm water
• 15 g of fresh yeast
• 30 ml of extra virgin olive oil, plus a little more for greasing
• 10 g of salt
• 2 large onions
• Coarse salt, to taste
• Fresh rosemary (optional)

Preparation

1. Start by dissolving the fresh yeast in the lukewarm water.
2. In a large bowl, pour the flour and begin by gradually adding the water with the yeast, mixing with a fork.
3. Add the oil and salt, and continue to knead until you get a smooth, uniform dough.
4. Transfer the dough to a lightly floured surface and work it with your hands for about 10 minutes.
5. Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for at least 2 hours or until it doubles in volume.
6. In the meantime, slice the onions very finely and let them wilt in a pan with a little oil and a pinch of salt, until they become transparent and slightly golden.
7. Take a baking tray, grease the bottom with some oil, and spread the dough with your fingers, trying to give it a rectangular or round shape, depending on the tray you’re using.
8. Spread the wilted onions over the dough and if you wish, add some fresh rosemary. Let it rest for another 20 minutes.
9. Preheat the oven to 220 °C.
10. Before baking, sprinkle the focaccia with coarse salt and drizzle with a stream of extra virgin olive oil.
11. Bake the focaccia for about 20-25 minutes or until it is golden brown and crispy on the surface.
12. Take the onion focaccia out of the oven when it’s ready and let it cool on a rack.

Curiosity

Onion focaccia is typical of Ligurian cuisine and is often enjoyed as a snack or as an accompaniment to main meals. It’s important not to overcook the onions in the pan so they don’t become too soft and can retain a bit of crispness once baked on the focaccia.

Enjoy your meal!