Focaccia with onions and black olives is one of the numerous variants of classic Genoese focaccia. The stuffing makes it really delicious and perfect to serve as a starter in slices, perhaps to accompany a platter of cured meats and cheeses, or in a basket instead of bread at lunch or dinner.
If you too, like me, love making dough and bringing to your table a genuine country focaccia made with your own hands, this recipe is for you. With the quantities suggested, you can prepare a single large focaccia or, as I did, four smaller focaccine.
Flour, water, salt, yeast and an excellent extra virgin olive oil are the few simple ingredients for the focaccia dough. Onion cooked in the frying pan and black olives as a stuffing make for real magic!
The flavours blend, the textures (soft inside and crunchy outside) come together perfectly and the aroma during cooking fills the kitchen and remains a long time, stimulating the appetite.
Nobody can resist the fragrance of this focaccia fresh from the oven… take care not to let anyone see you cutting it, or you risk not making it to the table! It has happened to me before…
Ingredients
>Dough
Stuffing
Tools
Steps
Dissolve the brewer’s yeast in 25 ml of warm water.
In a bowl, mix the flour with the yeast and the rest of the water (the amount of water is indicative because it depends on the type of flour); add the extra virgin olive oil little by little and then the salt last. Knead the dough until it is compact and elastic. Make a ball.
Grease the bowl and put the dough in to rise covered with a cloth in a warm place sheltered from draughts until it doubles in volume. The oven with the light on is fine.
In the meantime, peel and cut the onions into slices. Fry them lightly in the frying pan with a little oil for 10 minutes or until they are soft. Salt and leave to cool.
Prepare the pitted Taggiasca olives. If they are in oil drain them carefully.
Take out the risen dough and lay it out on the baking tin (I used a 30 cm round one) greased with oil. Allow to rise for an hour.
Preheat a conventional oven to 180° C.
Make little holes with your fingers on the surface of the focaccia and a furrow to mark the edge.
Fill with the onions and olives. Season with salt.
Bake in a hot conventional oven at 180 degrees for 30/35 minutes.
Remove from the oven, allow to cool and serve in slices.
Varied doses for servings