A soft and fragrant focaccia, typical of the Ligurian tradition and much loved throughout Italy. The fluffy base meets the sweetness of the onions, which during baking release flavor and make the surface juicy and golden. Perfect as an appetizer, savory snack, or side dish. Simple yet full of taste, it always wins everyone over at the table
Combine water and yeast in a bowl, mixing while gradually adding the flour
2
Add the salt and finally the oil, kneading until you obtain a smooth and soft dough
3
Place the dough in an oiled bowl, cover with cling film and let it rise for about 2 hours, until doubled in size
4
Peel and slice the onions into wedges, not too thin
5
Place the onions in a pan with a drizzle of oil and a pinch of salt, and let them soften for 8–10 minutes. They should become tender but not browned, then let them cool
6
Grease a 28 cm (or 20x30) pan and gently spread the dough with your hands, bringing it to the edges without deflating it too much. Cover and let it rest for 30 minutes
7
Spread the onions on top, add a generous drizzle of oil and a few rosemary needles, and let rest another 30–40 minutes
8
Bake in a preheated static oven at 200°C for about 20–25 minutes, until golden
Cost
Onion focaccia is a very inexpensive preparation: flour, onions, and yeast are low-cost and easily available ingredients. It is therefore an ideal choice to bring something tasty to the table while spending little
Health
Thanks to oven baking and simple ingredients, it is a light and digestible recipe if eaten in moderation. Onions provide fiber, antioxidants, and digestive benefits. The use of extra virgin olive oil ensures “good” fats that are beneficial for the heart
4.7
Rate
Your feedback is important, if you've tried the recipe, let us know how it went!
This site uses only technical cookies and anonymous analytics cookies to improve the user experience and analyze site traffic.
By continuing to browse this site, you accept the use of these cookies.
