Onion Focaccia

Name: Onion Focaccia
Yield: 4
Cuisine: Italian
Ingredients: ¾ teaspoon dried yeast (about 2g); Pinch sugar; ⅔ cup warm water (160ml); 250g plain flour, plus extra for dusting (1⅔ cups/9oz); Salt flakes, to taste; ⅓ cup extra virgin olive oil, plus extra for greasing (80ml); 1 small red onion, very finely sliced

Ligurian restaurateur Lucio Galletto makes the most delicious focaccia I’ve tasted (see video below), so my recipe is inspired by his and uses plenty of ALTO Olives’ delicate Ligurian-style olive oil. Lucio calls focaccia ‘Liguria’s answer to pizza’ and I see what he means. I love the way red onion sweetens when it’s baked on this simple onion focaccia. It makes a fabulous simple aperitivo with a glass of Castel Firmian pinot grigio from Trentino (Lucio’s favourite region for pinot grigio).

Serves 4 as a starter, side dish or snack

Ingredients

¾ teaspoon dried yeast (about 2g)
Pinch sugar
⅔ cup warm water (160ml)
250g plain flour, plus extra for dusting (1⅔ cups/9oz)
Salt flakes, to taste
⅓ cup extra virgin olive oil, plus extra for greasing (80ml)
1 small red onion, very finely sliced

Method

Combine yeast, sugar and half the warm water (⅓ cup/80ml) in a small bowl and set aside for 10–15 minutes, until it starts to froth.
Place flour and a pinch of salt in the bowl of an electric mixer fitted with a dough hook.
Add yeast mixture, remaining water and half of the oil (2 tablespoons/40ml) and mix on low speed, scraping down the sides of the bowl until everything is combined.
Mix on medium speed for about 5 minutes, until smooth and elastic.
Shape into a ball, coat in oil and place in a clean bowl. Cover and set aside in a warm spot for at least 2 hours, until doubled in size.
Generously grease the base and sides of a baking dish about 26 x 20cm (10″ x 8″) or 25cm (10″) diameter.
Roll or stretch out the dough to roughly the size of the dish.
Put it in the dish and stretch it out to cover the base evenly.
Dimple the top with your fingertips, cover and set aside for another 30 minutes or so.
Meanwhile, preheat the oven to 220°C (425°F).
Drizzle half the remaining oil over the dough and brush it across the surface evenly; sprinkle generously with salt.
Scatter onion over the top then drizzle with remaining oil.
Bake for 25 minutes or so, until onion is slightly charred.
Cut onion focaccia into slices and serve warm.