Focaccia is a traditional Italian flatbread with different kinds of ingredients added to it, such as onions, olives and various spices. The number of types of focaccia are unimaginable and every cook is free to put their own spin on the recipe with products of their choosing. Here you'll find several recipes for an irresistible focaccia.
Whole Grain Focaccia with Vegetables
Ingredients: 4/5 cup whole grain rye or wheat flour, 2/3 cup white flour, 4/5 cup warm water, 3 1/3 tbsp olive oil, 1 packet dry bread yeast, 1/2 tsp salt.
For the topping: 3 1/3 tbsp olive oil, 1 tbsp spice mix of your choice (ground dried tomatoes, garlic, basil, oregano, black pepper, sea salt), 1 small zucchini, 5-6 cherry tomatoes, 2 old onions heads, 2 tbsp olive oil for the onions, 1 garlic clove, 5-6 leaves fresh basil.
Preparation: Sift the flour with the salt. Add the yeast to it and stir well. Make a well in the middle. Slowly pour the olive oil and a little water in it. Knead a sticky dough, transfer it to a floured surface. Knead until it's no longer sticky.
Place the dough in an oiled bowl. Cover it with a towel and leave it for about an hour in a warm area to rise. Roll out the ready dough into a rectangle or circle shape and place it in a large tray, smeared with olive oil. Cover with a towel on top and leave it for another 30 min.
Mix the spices with the olive oil. Cut the onions into crescents and braise them in 2 tbsp olive oil. Take away from the heat and leave to cool. Cut the zucchini and cherry tomatoes thinly and the garlic - into slices.
Heat the oven to 390°F (200 °C). Press the risen dough with the tips of your fingers, forming small pits. Smear the surface of the focaccia with half the mixture of olive oil and spices. Arrange the caramelized onions on top, then the zucchini, tomatoes and garlic. Sprinkle with the remaining olive oil and spice mix on top.
Put the focaccia in the oven and bake 30 min. Once it cools, cut it into pieces.
Focaccia with Onions
Ingredients: 1 2/3 cups flour, 1 2/5 cups cool water, 1 tsp dry yeast, 1/2 tsp salt, 1 tsp sugar, 1/3 cup soft lard.
For garnishing: 3-4 large old onion heads, salt, black pepper, 5-6 tbsp olive oil, fresh spices of your choice (thyme, rosemary, salvia, basil, oregano and others).
Preparation: Clean the onions and peel them. Cut them into crescents and place them in a large bowl. Season with salt and black pepper and marinade with the olive oil. Add the coarsely torn fresh spices and leave them for 2-3 hours to season.
In a bowl, mix together the sifted flour with the yeast, salt and sugar. Add the water and stir well. Next, add the soft lard to this sticky mixture and stir once again.
Leave the resulting sticky, thick dough to rise. You can use it all at once in a large tray or in several separate lots. The resulting dough can be used to make 3 focaccias about 11 3/4″ (30 cm) in size.
Cover the bottom of the tray with baking paper and sprinkle thoroughly with flour. Put a part of the dough in it and flip it once in the flour. Roll it out with your fingers, until you get a thin pita. Arrange the marinated onions on top.
Heat the oven to 390°F (200 °C). Bake for about 20-25 min. Serve the focaccia warm.
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