Focaccia with onions

Based on 5 ratings

Difficulty

Easy 👌
30
min.
Preparation
25
min.
Baking
90
min.
Resting

Ingredients

Servings:-10+
white onions
red onions
1 tbsp dry yeast
460 ml water (divided)
1 tsp sugar
700 g flour
6 tbsp olive oil (divided)
2 tsp salt (divided)
oil for greasing
olive oil for brushing
Maldon sea salt flakes
Metric
Imperial

Utensils

  • stand mixer with dough hook attachment
  • plastic wrap
  • large bowl
  • cutting board
  • knife
  • baking sheet
  • oven
  • pastry brush

Nutrition per serving

Cal
329
Protein
10g
Fat
8g
Carb
52g

Step 1/7

In the bowl of a stand mixer, stir yeast, some of the water, and sugar together and let sit for approx. 5 min. Add flour and some of the olive oil and mix on low speed, using a dough hook attachment. Increase the speed and mix for another 2. – 3 min., or until it reaches the consistency of a thick batter. Let mixture rest approx. 10 min.
  • 1 tbsp dry yeast
  • 400 ml water
  • 1 tsp sugar
  • 700 flour
  • 4 tbsp olive oil
  • stand mixer with dough hook attachment

In the bowl of a stand mixer, stir yeast, some of the water, and sugar together and let sit for approx. 5 min. Add flour and some of the olive oil and mix on low speed, using a dough hook attachment. Increase the speed and mix for another 2. – 3 min., or until it reaches the consistency of a thick batter. Let mixture rest approx. 10 min.

Step 2/7

Add part of the salt, increase the mixing speed and mix until the dough becomes smooth and silky, approx. 10 min.
  • 1 tsp salt

Add part of the salt, increase the mixing speed and mix until the dough becomes smooth and silky, approx. 10 min.

Step 3/7

Place dough in an oiled bowl, cover with plastic wrap, and let rise for approx. 1 hr. or until it has doubled in size.
  • plastic wrap
  • large bowl

Place dough in an oiled bowl, cover with plastic wrap, and let rise for approx. 1 hr. or until it has doubled in size.

Step 4/7

In the meantime, halve the onions and slice into 0.5-cm./0.2-inch rings. Add to a bowl and toss with olive oil, water, and salt. Set aside.
  • 2 white onions
  • 2 red onions
  • 2 tbsp olive oil
  • 60 ml water
  • 1 tsp salt
  • large bowl
  • cutting board
  • knife

In the meantime, halve the onions and slice into 0.5-cm./0.2-inch rings. Add to a bowl and toss with olive oil, water, and salt. Set aside.

Step 5/7

Grease a baking sheet with olive oil. Carefully transfer the dough to the baking sheet and gently stretch it by pulling at the edges to cover the entire surface. The dough should be airy and stretch with ease.
  • olive oil for greasing
  • baking sheet

Grease a baking sheet with olive oil. Carefully transfer the dough to the baking sheet and gently stretch it by pulling at the edges to cover the entire surface. The dough should be airy and stretch with ease.

Step 6/7

Preheat oven to 200°C/400°F. Cover the dough on the baking sheet with plastic wrap and leave to rest for approx. 30 min, until doubled in height.
  • oven
  • plastic wrap

Preheat oven to 200°C/400°F. Cover the dough on the baking sheet with plastic wrap and leave to rest for approx. 30 min, until doubled in height.

Step 7/7

Drain onion rings. Using your fingertips, create dimples in the surface of the dough. Brush with olive oil, sprinkle on onions and Maldon sea salt flakes. Place in oven and bake at 200°C/400°F for approx. 25 min, or until golden. Serve warm and enjoy!
  • olive oil for brushing
  • Maldon sea salt flakes
  • pastry brush

Drain onion rings. Using your fingertips, create dimples in the surface of the dough. Brush with olive oil, sprinkle on onions and Maldon sea salt flakes. Place in oven and bake at 200°C/400°F for approx. 25 min, or until golden. Serve warm and enjoy!