Onion focaccia with olives and red wine
4 servings
180 minutes
Onion focaccia with olives and red wine is a true embodiment of Italian gastronomic tradition, blending rustic simplicity with refined flavor. Inspired by classic Ligurian recipes, this bread captivates with the aroma of caramelized onions enriched by shades of red wine. Its crispy crust conceals a soft, airy texture, while the savory olives add a noble depth of taste. This focaccia is perfect for a cozy dinner or as an exquisite appetizer to a glass of wine. It can be served with cheeses, meat delicacies, or simply enjoyed warm as fresh bread that transports you to the sunny streets of the Italian countryside.
1
Pour 2 cups of warm water into a bowl and add the yeast. Mix well and let it sit for 10 minutes.
- Water: 250 ml
- Dry yeast: 1 teaspoon
2
Add flour and salt and knead the dough well. Place the dough on a floured surface and knead for another 10 minutes, lightly dusting with flour. Roll the dough into a ball, place it in a bowl, cover with plastic wrap, and let it rise for 1.5 hours. Punch down the dough, roll it into a ball again, and place it back in the same bowl. Cover with plastic wrap and let it sit in a warm place for about 45 minutes until it rises.
- Wheat flour: 3 glasss
- Salt: 1 teaspoon
3
For the filling, finely chop four large sweet onions. In a large skillet, cook the onions, sugar, wine, salt, and pepper in oil over medium heat for 15 minutes, stirring frequently. Chop the olives finely.
- Onion: 4 heads
- Brown sugar: 2 tablespoons
- Red wine: 100 ml
- Salt: 1 teaspoon
- Olive oil: 3 tablespoons
- Pitted olives: 1 jar
4
Grease the baking tray with 1 tablespoon of olive oil, knead the dough and transfer it to the tray. Spread it out by hand to be slightly smaller than the tray, and let it rest for 10 minutes.
- Olive oil: 3 tablespoons
5
Drizzle with 2 tablespoons of olive oil and add the onion and olives.
- Olive oil: 3 tablespoons
- Onion: 4 heads
- Pitted olives: 1 jar
6
Leave the focaccia in a warm place for 25 minutes.
7
Preheat the oven to 180 degrees.
8
Pierce the dough several times with a fork and bake until golden and crispy for about 20-25 minutes. Serve warm.
