Focaccia with Onion and Gouda

Name: Focaccia with Onion and Gouda
Ingredients: 200 ml warm water (approximately 38-40 °C) 20 g fresh yeast (or 1 1/2 teaspoons active dry yeast) 1 teaspoon sugar 1/2 teaspoon salt 1 teaspoon extra virgin olive oil 350 g white wheat flour 1/2 teasp

Meat - Focaccia with Onion and Gouda by Romanita D. - Recipia

To prepare a delicious focaccia, the first essential step is to activate the yeast. Place the fresh yeast in a cup with warm water, stirring with a spoon to completely dissolve it. If using dry yeast, set it aside for about 15 minutes to activate. This process is crucial, as the yeast will help the dough rise and become fluffy. In a large bowl, add the flour, which will form the base of the recipe. Over the flour, add the salt, sugar, and olive oil, gently mixing to combine the ingredients. After the yeast has activated, pour the yeast mixture over the flour. Use a spatula or your hands to form a dough. When all the flour has been incorporated, transfer the dough to a lightly floured work surface. Knead the dough for 7-8 minutes, adding extra flour only if necessary, until it becomes elastic and smooth. Once you have achieved the desired consistency, place the dough in a clean bowl greased with a little olive oil, cover it with a damp towel, and let it rise for 40 minutes, or until it doubles in volume. After the dough has risen, transfer it back to the work surface. Gently press it to release any trapped air, then sprinkle finely chopped onion and a few fresh sage leaves. Knead the dough lightly to evenly distribute these flavorful ingredients. Then, roll out the dough into a circle that fits a round baking tray. If using a non-stick tray, it is recommended to cover it with aluminum foil to prevent sticking. Once the dough is in the tray, cover it again and let it rise for another 30 minutes. After this interval, use your fingers to make holes in the surface of the dough, being careful not to puncture it completely. Cover again and let the dough rise for another 30 minutes. During this time, preheat the oven to 180 degrees Celsius (gas mark 4). Once the dough has risen again, generously drizzle a tablespoon of olive oil over its surface. Then sprinkle your favorite cheese, sliced onion, salt, pepper, and sage leaves. Bake the focaccia in the preheated oven for 25-30 minutes, until it becomes golden and crispy. Once you remove the focaccia from the oven, let it cool at room temperature for at least 10-15 minutes before slicing and serving. This focaccia is perfect as an appetizer, a side dish for a meal, or simply enjoyed with a drizzle of olive oil on top.

Ingredients

200 ml warm water (approximately 38-40 °C) 20 g fresh yeast (or 1 1/2 teaspoons active dry yeast) 1 teaspoon sugar 1/2 teaspoon salt 1 teaspoon extra virgin olive oil 350 g white wheat flour 1/2 teasp

Focaccia with Onion and Gouda

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