Focaccia with onions

From Puglia, a region with age-old traditional gastronomy, a simple yet tasty hors d’oeuvre: our Master Chefs will guide you step by step through the preparation of one of the most classical and mouth-watering dishes of Italian cuisine
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MASTERY Level
60 min
832 Views
 
MASTERY Level
4 People
60 min
INGREDIENTS for 4 people

For the dough

1 kg all-purpose flour

30 g salt

100 ml extra virgin olive oil

15 g granulated sugar

30 g fresh yeast

500 g water

 

 

For the stuffing

250 g onion

50 g extra virgin olive oil

30 g mature ricotta cheese

50 g cherry tomato

50 g black olive

20 g grated Pecorino cheese

salt and pepper

Preparation

Step 1

Prepare the dough for the focaccia, set aside and line a baking tray that has been lightly oiled.

Step 2

Cut onion julienne-style and brown in a casserole with oil, season with salt and pepper.

Step 3

Add black pitted olives, seasoned ricotta and plum tomatoes, cook for a few minutes. Remove from cooker and add pecorino cheese, let cool.

Step 4

Level the dough into the baking tray you have already lined, distributing it evenly on the whole surface.

Step 5

Cover with another disk of dough, seal the ends well so that the filling does not leak out.
Sprinkle oil over the surface of the focaccia and with the help of a fork press the edges of the dough inwards.
Prick the surface several times so that air bubbles are not formed inside while baking. In oven at 200°C until the focaccia is golden and crispy.

Step 6

Serve hot, wait a few minutes before cutting into squares.

Bread
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