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Focaccia with onions


Ingredients for Focaccia with Onion

For dough:

  1. Dry yeast 1 teaspoon
  2. Purified water 120 milliliters
  3. Wheat flour 120 grams

For the test:

  1. Olive oil 3 tablespoons
  2. Dry yeast 1 teaspoon
  3. Purified water 250 milliliters
  4. Wheat flour 500 grams
  5. Salt 2 teaspoons

For filling:

  1. Onion medium size 2 pieces
  2. Olive oil 2 tablespoons
  • Main Ingredients Onion, Yeast Dough
  • Serving 8 servings
  • World CuisineItalian Cuisine

Inventory:

Small casserole, Cooker, Tablespoon, Kitchen gloves, Teaspoon, Wooden spatula or hand whisk, Deep bowl, Sieve, Medium bowl, Food wrap, Cutting board, Knife, Frying pan, Plate, Baking tray, Oven, Baking paper, Rolling pin , Cloth towel, Pastry brush, Flat serving dish

Cooking focaccia with onions:

Step 1: prepare the water for the dough.


In order to prepare the dough, we need to dissolve the yeast in warm water. To do this, pour purified water into a small pan and put the container on medium heat. Water temperature should not exceed 42 ° C. Immediately after that, turn off the burner, and water, holding the pan with kitchen tacks, pour into a deep bowl.

Step 2: prepare the dough.


Pour yeast into a deep bowl of water. Using a tablespoon or wooden spatula, mix well until smooth. Then pour the flour and again mix everything with a spatula or a hand whisk until smooth. Put the bowl in a warm place for about for 30 minutes. Over this period of time, the dough should increase in size by approximately 2 times.

Step 3: prepare the flour mixture for the dough.


Pour flour and salt into a sieve and sift into a medium bowl. This must be done so that they mix well, and that the flour is saturated with oxygen and the dough is more airy and tender.

Step 4: prepare the water for the dough.


Pour the purified water into the same small pan and put the container on medium heat. To prepare the dough, we need warm water. Therefore, we heat it to a temperature 42 ° C and immediately turn off the burner. Holding the pan with kitchen tacks, pour the liquid into a deep bowl with dough and proceed to the process of preparing the dough.

Step 5: prepare the dough.


In a bowl with dough and warm water, add olive oil and yeast. Using a wooden spatula or a hand whisk, mix everything thoroughly until the yeast dissolves and the mass becomes homogeneous. After that, pour the sifted flour into small bowl in small portions and mix everything at the same time with improvised inventory. Attention: when the mass begins to thicken, you can knead it with clean hands.

So, knead the smooth, elastic dough until it stops sticking to your hands. We give it the shape of a ball. Wrap the container with cling film and put the dough in a warm place for about for 1-1.5 hours. During this time, the dough will fit and increase in size 2 times.

Step 6: prepare the onion.


Using a knife, peel the onion from the husk. After that, we rinse thoroughly under running water and put it on a cutting board. Cut the vegetable in half rings and transfer to a free plate.

Step 7: prepare the filling.


Pour olive oil into the pan and put the container on medium heat. When the oil warms up well, pour the onion half rings into the pan and stir fry until golden with a wooden spatula. It will take you approximately 7-10 minutes. After this time, turn off the burner, and set the pan aside so that the onion does not continue to fry.

Step 8: prepare the focaccia with onions.


When the dough comes up, put it on the kitchen table, crushed with a little flour. Hands knead the dough several times and let rest for 10 minutes. After that, using a rolling pin, we roll out the test ball into a flat cake, the thickness of a finger. Attention: you can stretch the dough with your hands and fingers.

Now we cover the baking sheet with baking paper and transfer the cake to it. Cover with a cloth towel and set aside to approach for another 1 hour. After that, we make small indentations with our fingers on the surface of the cake. Using a pastry brush, grease the focaccia with olive oil and sprinkle with fried onions.
Put the pan in preheated to a temperature 220 ° C bake and bake a cake for 20-25 minutes. During this time, focaccia should be browned and attract all around with its unique aroma. We turn off the oven, and we take out the baking sheet with the help of kitchen gloves and set it aside so that the pastries cool slightly.

Step 9: serve the focaccia with onions.


Focaccia with onions is served, both warm and cold, to the first and second courses. Cut the cake with a knife into pieces, transfer to a serving dish and serve at the dinner table.
Good appetite!

Recipe Tips:

- Dry yeast can be replaced with fresh pressed yeast. 1 teaspoon is 7 grams dry and 20 grams fresh.

- In order to measure the temperature of the water, you can use a kitchen thermometer.

- In addition to onions, you can add olives, sun-dried tomatoes, baked sweet peppers and much more to your taste in focaccia.

- For the preparation of focaccia, it is necessary to use wheat flour only of the highest grade, fine grinding and proven brands. Based on the ingredients indicated in the recipe, a little more or a little less flour may be needed. Therefore, we do not add the entire ingredient at once, but try to knead the dough with the addition of small portions.