Focaccia is good, but with onions is even better!
Ingredients for 4 persons
600 g flour 0
3 and 1/2 glasses of warm water
12 g fresh yeast
2 tsp salt
2 tablespoons oil
2 large onions
1 handful of black olives
Time: 1 hour + 2 hours for the dough to rise
Dissolve the yeast in a glass of lukewarm water. In a stand mixer, sift the flour with the leaf hook, then add the glass of water with the yeast.
Continuing to mix, gradually and gradually pour the remaining water (2 and a half glasses), until the mixture is fluid but not too liquid. Add the salt and oil and mix well into the dough.
Transfer the dough into a large bowl, cover it with a plate and let it rise in a warm place until doubled (in the oven with the light on it’s always a good idea). It usually takes at least two hours. If it hasn’t risen enough, wait a little longer. The focaccia is in no hurry 🙂
Oil a round baking pan (mine is 32 cm) and transfer the dough from the bowl to the pan with a well oiled spatula. Spread the dough evenly. Cut the onions into slices and arrange them over the entire surface of the focaccia. Top with the olives, salt and more oil if needed.
Bake in a pre-heated oven, at the lowest level, at 250 degrees (static) for 25-30 minutes. Remove from the oven and enjoy hot!