Focaccia stuffed with onions and olives

Name: Focaccia stuffed with onions and olives - Cornelia N.
Ingredients: 2 teaspoons of dry yeast; 1 teaspoon of sugar; 250 ml of warm water; 500 g of white flour; 1 teaspoon of salt; 60 ml of olive oil. Filling: 3 red or white onions; 150 g of pitted black olives; 60 ml of olive oil; 1 teaspoon of rosemary and thyme.

Meat - Focaccia stuffed with onions and olives by Cornelia N. - Recipia

Stuffed Focaccia with Onions and Olives Preparation time: 15 minutes Rising time: 1 hour Baking time: 20-25 minutes Total: 1 hour and 40 minutes Servings: 8 Discover a recipe for focaccia stuffed with caramelized onions and olives, a delicious and aromatic dish, perfect for an appetizer or a special breakfast. This focaccia is fluffy, with a slightly crispy crust, and the filling of onions and olives gives it an intense, savory flavor. Ingredients: - 500 g wheat flour - 10 g salt - 10 g fresh yeast (or 5 g dry yeast) - 300 ml warm water - 1 teaspoon sugar - 50 ml olive oil - 2 large onions, julienned - 100 g green or black olives, pitted and sliced - Dried or fresh oregano, for flavor - Salt and pepper, to taste Step-by-step preparation: 1. Preparing the dough: In a large bowl, mix the flour with the salt. In another container, dissolve the fresh yeast in 150 ml of warm water and add the sugar. Let the mixture sit for 10 minutes, until a foam forms on the surface - this is a sign that the yeast is active. 2. Forming the dough: Once the yeast has risen, pour it over the flour mixture. Gradually add the remaining warm water and olive oil. Knead the dough for about 10 minutes, until it becomes elastic and smooth. If it is too sticky, you can add a little flour, but be careful not to overdo it. 3. Rising the dough: Form a ball from the dough and place it in a bowl greased with a little olive oil. Cover it with a damp towel and let it rise in a warm place, away from drafts, for about 1 hour, or until it doubles in size. 4. Preparing the filling: While the dough is rising, sauté the onions in a little olive oil in a pan over medium heat until they caramelize (about 15-20 minutes). Add salt, pepper, and if desired, fresh or dried oregano for added flavor. 5. Assembling the focaccia: After the dough has risen, turn it out onto a floured work surface. Divide it into two equal parts. Roll out the first part in a baking tray lined with parchment paper, making sure to achieve a thickness of about 1 cm. Evenly distribute the caramelized onions and slices of olives on top. Then, cover with the other part of the dough, rolled out similarly. 6. Final rising: Let the focaccia rise again, covered, for 30-40 minutes. During this time, preheat the oven to 220°C. 7. Baking: After the dough has risen, lightly score the surface of the focaccia with a knife in a diamond pattern. You can drizzle with a little olive oil and sprinkle with coarse salt or herbs. Bake the focaccia in the preheated oven for 20-25 minutes or until golden and crispy. 8. Serving: Allow the focaccia to cool slightly in the tray, then transfer it to a cooling rack. It can be served warm or at room temperature. It is delicious alongside a fresh salad or as an appetizer with cheeses. Personal suggestion: For an even more intense flavor, you can also add some slices of feta cheese on top of the filling before covering with the second sheet of dough. This stuffed focaccia with onions and olives will surely become everyone's favorite at gatherings with friends or family. Enjoy every bite!

Category: Meat Author: Cornelia N. Views: 1 Date: 04.10.2024

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Meat - Focaccia stuffed with onions and olives by Cornelia N. - Recipia 1

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