Onion focaccia
Description
The recipe won't take much time. Like any yeast dough with a high liquid content, focaccia dough doesn't need to be kneaded for a long time or very thoroughly. It's much more convenient to simply allow it more time to rise. The finished dough is rolled out into a sheet, but more often it's just placed onto a baking tray and stretched by hand. Sometimes the dough surface is pierced with the tip of a knife to prevent bubbling during baking. Alternatively, you can simply press your fingertips into the dough, leaving small indentations. Serve warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
1. In a deep bowl, mix flour, salt, yeast, warm water, and vegetable oil. Stir.
- 2
Step 2
2. Knead an elastic dough, adding flour and water as needed.
- 3
Step 3
3. Cover the bowl with dough with plastic wrap and place in a warm spot for half an hour.
- 4
Step 4
4. Sauté the chopped onion in a skillet until soft. Add wine vinegar and honey. Simmer for about 3 minutes over medium heat.
- 5
Step 5
5. Place the dough in a baking pan, cover with plastic wrap, and let it rest for another half hour.
- 6
Step 6
6. As soon as the dough becomes puffy, make indentations in it and fill them with garlic and rosemary. Bake the focaccia for 15 minutes at 200 degrees. Sprinkle the baked focaccia with fried onions and serve.