Focaccia with onions and olives

Name: Focaccia with onions and olives - Lia M.
Ingredients: 200 g flour 1 pinch of salt 12.5 g yeast 30 ml olive oil 100 ml warm water 3 medium onions 100 g pitted black olives; sliced 3 tbsp olive oil 2 tbsp oregano 3 tbsp water

Appetizers - Focaccia with onions and olives by Lia M. - Recipia

Onion and olive focaccia: a rustic delight, perfect for any occasion Focaccia is a type of Italian bread with a fluffy texture and a crispy crust that has won the hearts of food lovers around the world. A simple combination of ingredients, yet with an intense flavor, focaccia is often flavored with fresh herbs and olive oil, providing a memorable culinary experience. This onion and olive focaccia recipe is ideal for serving as an appetizer, snack, or even as a side dish for a main meal. Let's begin the culinary adventure! Preparation time: 15 minutes Baking time: 30 minutes Total time: 45 minutes Number of servings: 6 servings Ingredients: - 200 g wheat flour (preferably bread flour) - A pinch of salt (about 1/2 teaspoon) - 12.5 g fresh yeast or 7 g dry yeast - 30 ml extra virgin olive oil (plus extra for greasing) - 100 ml warm water - 3 medium onions (preferably white or yellow onions) - 100 g pitted black olives, sliced - 3 tablespoons olive oil for sautéing the onions - 2 tablespoons dried oregano (or fresh if you have it) - 3 tablespoons water for sautéing the onions Step by step: 1. Preheating the oven: Start by preheating the oven to 180°C. This step is essential for achieving an even bake of the focaccia. 2. Preparing the pan: Grease a 26 cm round pan with a little olive oil. This will help achieve a crispy and tasty crust. 3. Activating the yeast: In a small bowl, dissolve the fresh yeast in warm water. Let the yeast activate for 5-10 minutes until it becomes frothy. If using dry yeast, you can add it directly to the flour. 4. Preparing the dough: In a large bowl, make a well in the center of the flour (like a fountain). Add the activated yeast and the 30 ml of olive oil. Start mixing the ingredients, gradually incorporating the flour from the edges until a dough forms. At this stage, you can add a pinch of salt. 5. Kneading the dough: Knead the dough for about 5-7 minutes until it becomes elastic and smooth. Shape it into a ball, coat it with a little olive oil, and cover the bowl with a kitchen towel. Let it rise in a warm place for 15 minutes. 6. Preparing the filling: While the dough is rising, wash the onions and slice them thinly (julienne). In a skillet, add the 3 tablespoons of olive oil and the 3 tablespoons of water, then sauté the onions over low heat. Cook for 10-15 minutes, stirring frequently until the onions become translucent and soft. Add the sliced olives and oregano, mixing well. Taste the mixture and add salt only if necessary. 7. Forming the focaccia: Once the dough has risen, roll it out on a lightly floured surface, forming a round sheet about 0.3 cm thick. Transfer the dough to the prepared pan and make light indentations on the surface with your fingers. This will help create a crispy texture. 8. Adding the filling: Pour the onion and olive mixture over the rolled-out dough, distributing it evenly. Make sure each portion has its share of flavorful onions and olives. 9. Baking: Place the pan in the preheated oven and bake the focaccia for 30 minutes, or until it turns golden and crispy around the edges. The aroma that will fill your kitchen during this time is simply irresistible! 10. Cooling and serving: Once the focaccia is baked, remove it from the oven and let it cool for a few minutes before slicing. You can serve it warm as an appetizer or snack, or use it as a base for delicious sandwiches. Practical tips: - Taking care of the yeast: Make sure the water is warm, not hot, to avoid killing the yeast. If you want to see if the yeast is active, add a teaspoon of sugar to the water; foam should form quickly. - Dough texture: Knead the dough enough to activate the gluten, but don't overdo it, otherwise the focaccia will become dense. - Variations: You can also add other ingredients to the filling, such as feta cheese, sun-dried tomatoes, or fresh herbs like basil. Each variation will bring a new taste and aroma. Nutritional information: This onion and olive focaccia contains approximately 220 kcal per serving, making it a healthy choice due to the olive oil, rich in healthy fats. The onions provide fiber and antioxidants, while the olives add an intense flavor and contribute to cardiovascular health. Serving suggestions: This focaccia pairs wonderfully with fresh tomato sauce or a crunchy green salad, and for a complete culinary experience, serve it alongside a dry white wine or a refreshing lemonade. In conclusion, onion and olive focaccia is a simple yet flavorful recipe that can be adapted to your preferences. Don't hesitate to try it and personalize it to your liking! With each bite, you will feel transported to a world of delicious flavors and nostalgia. Enjoy your meal!

Focaccia with onions and olives

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