The focaccia with onion and tomatoes, a cloud of fluffiness full of flavor, very simple to make and very tasty and is great to enjoy both hot and cold.
I liked the idea of making an upside down focaccia like a cake and in fact it is as soft as a cake. If you don’t like onions, you can use whatever you like, but I recommend it, it’s too good! I’ll tell you right now what you need to make the focaccia with onion and tomatoes. Follow me on facebook
Ingredients
INGREDIENTS
Tools
Steps
PROCEDURE
To make the focaccia with onion and tomato, first you need to prepare the dough. In a bowl place the flour with the boiled potatoes and begin to knead with your fingertips mixing well the flour with the potatoes. Dissolve the yeast in the water with the sugar then make a hole in the center of the bowl of flour and pour in the dissolved yeast then add the oil and finally the salt and knead well to form a ball and let it rise well covered until it doubles in size. In the meantime prepare the onions. Soften the thinly sliced onions in a pan with some oil, then add the tomato, season with salt and let it cook for a few minutes. Once the dough has risen well, pour the onion and tomato mixture into a round baking dish, I used a 30 cm baking dish, level it well across the bottom of the dish, add the olives cut into rounds then take the risen dough and with wet hands try to spread it over the onion and tomato mixture until you reach the edges. Let it rest for about 30 minutes and then bake at 180 degrees for about 30 minutes or until the surface of the focaccia has taken a nice color but be careful not to overcook it and always adjust with your oven. Remove the focaccia from the oven and while it is still warm, turn it out onto a serving plate. You can enjoy your focaccia right away or wait for it to cool, it’s up to you!
Varied doses for servings