Focaccia with Onions by @selenella

23 min

8 servings

🌾

400 g

Type 0 flour

🍞

1 tsp

Dry active yeast

🍬

1 tsp

Granulated sugar

💧

360 ml

Water

🫒

70 ml

Extra virgin olive oil

🧂

10 g + 0.5 tsp

Salt

🧅

2

Onions

  1. Mix
    • Type 0 flour
    • Dry active yeast
    • Granulated sugar

    Mix the flour, dry yeast, sugar, water, extra virgin olive oil and salt together to form the dough.

  2. Cook
    • Onions
    • Extra virgin olive oil
    • Salt

    Cook the onions in a pan with extra virgin olive oil and salt.

  3. Mix
    • Water
    • Extra virgin olive oil
    • Salt

    Mix the water, extra virgin olive oil and salt together to make the brine.

  4. Bake

    Bake in a preheated oven at 220 degrees for about 20 to 25 minutes.

Focaccia with Onions by @selenella

23 min

8 servings

🌾

400 g

Type 0 flour

🍞

1 tsp

Dry active yeast

🍬

1 tsp

Granulated sugar

💧

360 ml

Water

🫒

70 ml

Extra virgin olive oil

🧂

10 g + 0.5 tsp

Salt

🧅

2

Onions

Preparation Steps

  1. Step 1/4

    Mix the flour, dry yeast, sugar, water, extra virgin olive oil and salt together to form the dough.

    🌾Type 0 flour
    🍞Dry active yeast
    🍬Granulated sugar
    💧Water
    🫒Extra virgin olive oil
    🧂Salt
    🥣Mixing bowl

  2. Step 2/4

    Cook the onions in a pan with extra virgin olive oil and salt.

    🧅Onions
    🫒Extra virgin olive oil
    🧂Salt
    🍳Pan

  3. Step 3/4

    Mix the water, extra virgin olive oil and salt together to make the brine.

    💧Water
    🫒Extra virgin olive oil
    🧂Salt
    🥄Whisk

  4. Step 4/4

    Bake in a preheated oven at 220 degrees for about 20 to 25 minutes.

    🍳Baking tray

Composition

Ingredients

Types

Grains, Leavening, Sweetener, Liquid, Oil, Spices, Vegetables

Ingredients

Type 0 flour, Dry active yeast, Granulated sugar, Water, Extra virgin olive oil, Salt, Onions

Notes

Type 0 flour (for the dough), Dry active yeast (for the dough), Granulated sugar (for the dough), Water (room temperature, for the dough, for the brine (salamoia)), Extra virgin olive oil (for the dough, as needed (q.b.), for cooking the onions in the pan, for the brine (salamoia)), Salt (for the dough, to taste, for the pan onions, for the brine (salamoia)), Onions (for the pan topping)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Halal, soy-free

Calories

260 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 42g, Fat: 8g, Fiber: 2g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 110mg, Calcium: 15mg, Iron: 1.2mg

Vitamins

Vitamin B1 (Thiamin): 0.2mg, Vitamin B3 (Niacin): 1.8mg, Vitamin C: 3mg, Vitamin E: 1.2mg

Preparation

Time Information

Cooking

23 minutes

Overall

23 minutes

Difficulty

Level

Easy (1/4)

Steps

4 steps

Equipments

Utensils

Mixing bowl, Pan, Baking tray, Whisk

Appliances

Oven

Type

Type

Type Of Dish

Bread, Snack

Occasions

Everyday

Origin

Source

Platform

instagram

Original Creator

@selenella

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Soft, Chewy

Flavors

Savory, Oniony

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (wrapped in a clean cloth or airtight container,away from direct sunlight), fridge : 3-4 days (in an airtight container or wrapped well,reheat before serving), freezer : up to 2 months (wrapped tightly in plastic wrap and foil or a freezer bag,slice before freezing for easier reheating)