FOCACCIA CON CIPOLLE
For the dough
Ingredients:
-250g flour 0
-180g water (warm)
-4 tbsp extra virgin olive oil
-12 g fresh brewer's yeast
-1 tsp honey
-1 tsp salt
For the filling
Ingredients:
-2 white onions
-6 tbsp extra virgin olive oil
-salt
-pepper
-80g water (warm)
Methods
Dissolve the yeast in half a dose of warm water together with honey and extra virgin olive oil, mixing well so that no lumps remain.
In a bowl sift the flour and add the liquid obtained, starting to knead with a wooden spoon.
When the flour has absorbed all the liquid, add the remaining warm water where you have dissolved the salt.
Continue to knead with the help of your hands until a very soft but homogeneous mixture is obtained, then leave to rest for 5 minutes.
Grease with plenty of extra virgin olive oil on a baking tray and arrange the dough by spreading it with your hands.
Turn the dough upside down so that the greased part of the oil is facing upwards and put a leavening in the oven off for an hour.
After the first rising time, deflate the dough with the help of your fingertips greased with oil, distribute a little salt and put a leavening again for 30 minutes in the turned off oven.
While the dough is leavened, prepare the onions: cut them into thin slices, season them with 3 tablespoons of extra virgin olive oil, salt, pepper and let them flavor.
After the second leavening, take the baking tin and pour the hot water over the dough.
Then with the fingertips of the hands create the dimples typical of the focaccia and drizzle with 4 tablespoons of extra virgin olive oil, being careful to make it go right into the dimples.
Spread the sliced onions on the dough evenly and leave to rise again for another hour, always in the turned off oven.
Once the third and last leavening is finished, remove the baking tin and turn on the oven (static) at 220 °.
As soon as it reaches the temperature, put it in the oven and let it cook for 30 minutes (or in any case, until golden brown).
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