Ligurian focaccia is famous all over Europe for being the thinnest and most scrumptious one. This version from Genoa is filled with onions and it’s particularly delicious when enjoyed with some salami, a slice or two of cheese and a good glass of red wine.
As they say in Ligurian dialect, bon prò! Enjoy your meal!
Fills a 25×40 cm baking tray | Preparation time: 30 mins + 1 h to rise | Cooking time: 30 mins
- Plain flour: 300 g
- Brewer’s yeast: 21 g
- Salt: 15 g
- Water: 250 ml
- White onions: 4
- Extra virgin olive oil (EVOO): to taste
- Salt and pepper: to taste
Pre-heat the oven to 180 °C.
Make sure the water is lukewarm and then dissolve the yeast in it. Mix the flour with the salt and then add half of the water; start kneading the water and slowly add all of the water.
Work the dough for 10 minutes, then cover it with a clean kitchen cloth and leave it to rise for 1 hour or until it doubles in volume.
Thinly slice the onions and set them aside.
Once the dough is ready, halve it, lightly flour your work surface and use a rolling pin to flatten one half of the dough until it’s only about 5 mm thick.
Grease your baking tray and place inside the dough you just flattened out, pushing it towards the corners with your fingertips to make sure you use all the available space.
Distribute the onions on top of the dough, making sure to leave bare about 2 cm of dough around the edges. Add a pinch of salt, a generous ground of black pepper and a drizzle of olive oil.
Use the rolling pin again to flatten out the second half of the dough on your lightly floured work surface. Place the flattened out dough on top of the onions. Wet your fingertips and use the water to seal the edges of the two doughs shut, pressing them together.
Spread a generous amount of olive oil on top of your focaccia, then bake it for 30 minutes at 180°C.