200g onions • 200g lukewarm water • 1 teaspoon of salt • 2 teaspoon of sugar • 1 spoon of oil • 350g flour 00

Slice the onions finely and cook them in a pan for about 10 – 15 minutes. If necessary add some hot water. Add salt at the end of cooking.

Start making the dough for the focaccia. Put the lukewarm water into a bowl, add yeast, salt, sugar, oil and then the flour a little at a time.

Start kneading with your hands and pour on the floured worktop, continue kneading vigorously for about 5 minutes, until you obtain a soft, elastic dough. Put back in the floured bowl, cover with a cloth, and leave to rise for about 30 minutes. After this time resume the dough and knead it again for a few minutes.

Roll out the dough of the desired thickness with a rolling pin (I prefer a thin dough) and place it on a well-oiled baking tray. Use fingertips to press little dimples into the dough. Put just a bit of coarse salt on it and cover with the onions previously cooked.

Bake in a preheated oven at about 200 degrees for about 15 minutes or until the focaccia becomes a bit coloured (I prefer not too much).

Once ready cut the onions focaccia in slices. It is perfect for an aperitif and for a buffet lunch. Excellent served with cheese. Eaten slightly warm is better!

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