Genoese focaccia with onions
5 servings
180 minutes
Genoese focaccia with onion is a traditional Italian dish from Liguria. This aromatic bread with a golden crust and tender texture has a rich flavor thanks to the sweet caramelized onions and high-quality olive oil. Focaccia pairs wonderfully with cheeses, cured meat delicacies, and fresh vegetables. It is often served as an appetizer or used as a base for sandwiches. Crispy on the outside and soft on the inside, it offers true pleasure in every bite. This dish embodies the warm atmosphere of Italian family lunches where simple ingredients transform into a true culinary masterpiece.
1
In a large bowl or on the table, mix flour with salt. Gather it into a mound and make a well on top. Pour yeast and sugar into the well and gradually add cold water while kneading the dough.
- Wheat flour: 500 g
- Salt: 12 g
- Dry yeast: 5 g
- Sugar: pinch
- Water: 300 ml
2
Knead the dough for about ten minutes. It should be soft and elastic.
3
Leave it in a warm place covered with a clean towel for one and a half to two hours to let the dough rise.
4
Clean the onion and slice it thinly - into rings or half-rings. Soak in a bowl of cold water until the dough rises.
- Onion: 2 pieces
5
When the dough rises, drain the water from the onion and mix the onion with olive oil, seasoning it with pepper and salt to taste. Roll out the dough, place it on a baking sheet (on parchment paper), and spread the onion with oil on top of the focaccia. Let it rise for another half an hour to an hour.
- Onion: 2 pieces
- Extra virgin olive oil: 50 ml
- Ground black pepper: to taste
- Salt: 12 g
6
Preheat the oven to 180 degrees. Place the focaccia in the oven for 25 minutes. Bake until golden crust forms.