Ingredients -> 300g flour, 100g semolina flour, 250ml water (room temperature), 10g honey, 7-8g fresh yeast (3g if using dry yeast), 11g salt, 20ml olive oil, 4 onions (red onions would be perfect, but I had white ones 🥲), rosemary, salt, pepper, and paprika. These are my toppings; you can add whatever you prefer.
Method -> Dissolve the yeast in the honey and then mix it with the water. Place the flours and water in a stand mixer and mix for about 3 minutes. Then add the salt and mix for another minute. Finally, gradually add the oil (not all at once). Let the mixer run until the dough has absorbed all the oil and sticks to the hook, about 8 minutes. Once ready, cover it with plastic wrap and let it rest for 15 minutes. After 15 minutes, take the dough and fold it a few times, adding flour if necessary. Then let the dough rise until doubled in size. I placed it in a large bowl brushed with oil, covered with plastic wrap and a warm blanket. It took about 1.5 to 2 hours. Once it’s risen, take the dough and give it a final fold without ruining the rise; it just needs to incorporate a little air. Let it rest for 15 minutes. Then place the dough in the greased pan (if your pan isn’t nonstick, use parchment paper) and spread it out, making the classic holes with your fingertips. Let it rest for another half hour. Meanwhile, preheat the oven to 250°C (480°F), chop the onions, and season them with salt, pepper, paprika, and oil. After half an hour, place the onions on top of the focaccia, drizzle with more oil, and bake for about 15 minutes, or until golden brown. Garnish with a little rosemary.
MarshallMushroomHat
This looks heavenly. Probably tastes like it too. Great job! 👍
4 Comments
Focaccia with onions:
Ingredients -> 300g flour, 100g semolina flour, 250ml water (room temperature), 10g honey, 7-8g fresh yeast (3g if using dry yeast), 11g salt, 20ml olive oil, 4 onions (red onions would be perfect, but I had white ones 🥲), rosemary, salt, pepper, and paprika. These are my toppings; you can add whatever you prefer.
Method -> Dissolve the yeast in the honey and then mix it with the water. Place the flours and water in a stand mixer and mix for about 3 minutes. Then add the salt and mix for another minute. Finally, gradually add the oil (not all at once). Let the mixer run until the dough has absorbed all the oil and sticks to the hook, about 8 minutes. Once ready, cover it with plastic wrap and let it rest for 15 minutes. After 15 minutes, take the dough and fold it a few times, adding flour if necessary. Then let the dough rise until doubled in size. I placed it in a large bowl brushed with oil, covered with plastic wrap and a warm blanket. It took about 1.5 to 2 hours. Once it’s risen, take the dough and give it a final fold without ruining the rise; it just needs to incorporate a little air. Let it rest for 15 minutes. Then place the dough in the greased pan (if your pan isn’t nonstick, use parchment paper) and spread it out, making the classic holes with your fingertips. Let it rest for another half hour. Meanwhile, preheat the oven to 250°C (480°F), chop the onions, and season them with salt, pepper, paprika, and oil. After half an hour, place the onions on top of the focaccia, drizzle with more oil, and bake for about 15 minutes, or until golden brown. Garnish with a little rosemary.
This looks heavenly. Probably tastes like it too. Great job! 👍
Omg you should post this on r/onionlovers
Looks amazing