Focaccia with onions
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
Prepare the dough for the focaccia, set aside and line a baking tray that has been lightly oiled.
Cut onion julienne-style and brown in a casserole with oil, season with salt and pepper.
Add black pitted olives, seasoned ricotta and plum tomatoes, cook for a few minutes. Remove from cooker and add pecorino cheese, let cool.
Level the dough into the baking tray you have already lined, distributing it evenly on the whole surface.
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.
Serve hot, wait a few minutes before cutting into squares.