Onion Focaccia

Among the many questions I get, I have been asked how to make onion focaccia and exactly how much flour is needed to make focaccia dough in general. So, since I had guests today, I decided to show once again the procedure for the focaccia recipe, adding a few tips and details concerning the one with onions. Alessandra successfully tested this recipe and you can read all about it in her blog I made three focaccias, 40 by 25 cm in size. Here are the ingredients for a single one:

  • Room temperature must be around 22°C
  • 200 g warm water
  • 5g Salt
  • 1/2 Teaspoon Malt
  • 20 g Extra Virgin Olive Oil
  • 320 g Flour
  • 1 bustina di Lievito secco (1/2 cube of yeast)

If you don’t have a mixer, you can find out how to knead the dough by hand – using the above ingredients – in this video.

  • I mixed and kneaded all ingredients  until everything was well combined into a dough.
  • I let the dough rest for 5 mins on the worktop.
  • Then I put 520g of dough on each well greased baking sheet
  • I sprinkled oil on the surface to avoid it going hard and crusty.

  • After one hour, the dough had doubled in volume and was ready to be stretched.

  • You stretch the dough by pressing on it gently, NOT pulling or tugging on it. If the dough has risen correctly, stretching is a simple procedure when using the technique in this video.

  • As you can see in the above video, after stretching it, you sprinkle salt on the entire surface.

Tools

  • Let it sit for 30 more minutes and your dough is ready to be dimpled.

  • Sprinkle a little warm water on the surface and a little oil, then firmly dimple the dough using your fingers, as shown in this video:

  • I had previously prepared the onions as explained in this video:.

  • In winter, I heat the onions 40 seconds in the microwave before I scatter them onto the focaccia, so they won’t slow down the leavening process.
  • Now, you can put the onions or other toppings (olives or tomatoes) on the focaccia

  • Let it rise for at least 60 minutes
  • Bake the focaccia for about 15 minutes at 220-240°C
  • If the crust becomes too thick or hard, put a small pot of water in the oven as it heats up and during baking so as to increase the level of humidity inside.

Here’s the final result

Focaccia

Onion Focaccia

Olives Focaccia

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