Focaccia with onions, sun-dried tomatoes and olives
10 servings
240 minutes
Focaccia with onions, sun-dried tomatoes, and olives is a fragrant and airy bread from sunny Italy. Historically a simple peasant flatbread, it has evolved into a culinary masterpiece that accompanies many dishes. The crispy crust soaked in olive oil, soft porous crumb, and rich filling flavor make it perfect as a standalone treat or an addition to gourmet cheeses and wine tastings. The onion adds a sweet caramelized note, the sun-dried tomatoes provide richness and a slight tanginess, while the olives add zest. This focaccia will adorn any table and create the atmosphere of a true Italian dinner.
1
For pulish, mix 50 ml of room temperature water with 50 grams of flour and yeast. Leave it in a warm place for an hour, then refrigerate overnight.
- Water: 450 ml
- Wheat flour: 530 g
- Dry yeast: 3 g
2
Combine the remaining flour, poolish, salt, and water. It's better to start with 50 grams less water, as different flours have different absorbencies. Knead the dough and add water if necessary.
- Wheat flour: 530 g
- Water: 450 ml
- Salt: 10 g
3
When the dough starts to come off your hands, add 10 ml of olive oil and knead the dough again. Leave it at room temperature.
- Olive oil: 100 ml
4
To make the dough airy, it needs to be kneaded periodically. This should be done every half hour, a total of 4 times.
5
While the dough rises, prepare the vegetables. Slice the onion and olives into rings. Cut the sun-dried tomatoes if they are too large.
- Red onion: to taste
- Green olives: to taste
- Sun-dried tomatoes: to taste
6
When the dough has fully risen, it should be placed in a baking pan generously greased with olive oil. Spread it evenly without overdoing it, cover with a towel or the same pan, and leave for 2 hours at room temperature.
- Olive oil: 100 ml
7
Make indentations all over the surface of the focaccia with wet hands.
8
Decorate the focaccia with sun-dried tomatoes, olives, onions, and parsley sprigs. Drizzle with olive oil.
- Sun-dried tomatoes: to taste
- Green olives: to taste
- Red onion: to taste
- Parsley: to taste
- Rosemary: to taste
9
Send the focaccia to a convection oven preheated to 235 degrees with steam mode. After 5 minutes, turn off the steam and bake for another 30 minutes.
