Hi everyone…

Genova my home town in Italy it’s very popular world wide for two main products, pesto and focaccia.

Today I enjoy making a variant of the classic focaccia that one with onions my favorite one, suitable to eat  during the all day, in Genova also for breakfast with coffee.

Ingredients

• 500g of flour
• 15g of dried yeast
• 250ml of warm water
• a pinch of sugar
• 7g of salt
• marine salt
• extra vergin olive oil
• 4 medium onions

Procedures

In the jug with the warm water add the yeast and a pinch of sugar, steering well until the yeast has gone and leave it on the side for few  minutes.

In the flour bowl add the 7g of salt and a generous drizzle of extra vergin olive oil.

Add now gradually the water with yeast and work the mix with spoon to begin with.

When the flour will absorbed all the water , work the dough with your hands add a bit of flour if necessary and create the dough.

Cover the dough with a kitchen clothes and let it rest for an hour in a dry warm place.

Now the slice all the onions and put them in a bowl with cold water.

Like this you will remove the acidity from them.

After the hour the dough will be double of the size.

Sprinkle a bit of flour on the kitchen top and put the dough on it.

Sprinkle a bit of flour on top of the dough too and with the help of a spin roll work the dough until it reach the size of the baking tray.

Grease well the baking tray and display on it the dough with the help of the spin roll.

Cover it and let it rest for another hour.

Pre heat the oven at 220 degrees

In a jug prepare a mix of extra vergin olive oil and water in equal quantity.

After the hour the dough in the tray will be rised again a bit.

I prefer quite thin the focaccia that’s quite typical from my town otherwise I would thinking it’s bread.

Pouring gradually on top of it the oil and water mix and with the help of your fingers generate some holes in the focaccia dough.

When all the surface is cover with oil and water mix, drain the water from the onions.

Put the onions in a bowl and dressed them with extra vergin olive oil before displaying on top of the focaccia dough.

Sprinkle on top of the onions some sea salt and bake it for 15 minutes at 220 degrees static mode and further 5 minutes grill mode.

Keep on eye during the baking ….and enjoy it….

Ciao….!!!