Focaccia with onions – the recipe for a tasty and appetizing savory product with yeast

The onion focaccia it’s a salty yeast soft and tasty, a variant of the classic focaccia, enriched with coarse salt and adding onion on the surface, an ingredient that will make the focaccia even more appetizing: you can use the white or red onionaccording to your tastes. To do this we mix brewer’s yeast, water, sugar, flour and salt. The compound will then have to rest in the fridge for 12 hours, before spreading the dough in the pan, let it rise again, then sprinkle with coarse salt and sliced ​​onion. Next, the focaccia will be cooked. In the oven by 30 minutes, ready to serve both hot and cold: it will still be delicious. Here are the steps to do it.

How to make onion focaccia

First, dissolve the sugar and dry brewer’s yeast in 470ml of water 1.

In another bowl, combine the flour with the salt, the yeast mixture and mix with a spoon until you obtain a lump-free dough. 2.

Pour in olive oil, cover the container with cling film. 3 and leave it in the fridge for 12 hours or overnight.

Once the dough is risen, pour it into the greased pan and distribute it with your hands until the entire surface is covered. 4.

Cover the pan with cling film and let the dough rise once more for 3 hours. 5.

Remove the film, pour in a splash of oil and press with your fingers to make bubbles. Spread out the sliced ​​onion and sprinkle with the sea salt. Pour the oil one last time 6.

Bake the focaccia in a static oven at 190°C for 30 minutes 7.

The onion focaccia is ready to serve 8.

storage

You can save the onion focaccia for 2-3 dayscovered with plastic wrap or in an airtight container.