This focaccia, unlike the classic one, is rolled out with a rolling pin, remains very thin and requires only one rising instead of two. We stuffed it with onions and it is perfect for any occasion, especially cut into pieces.
Fills a 25×40 cm baking tray | Preparation time: 30 mins + 2 hours to rise | Cooking time: 20 mins
- Italian 00 Flour / Plain flour: 400 g
- Dried brewer’s yeast: 10 g
- Salt: 1 heaped teaspoon
- Lukewarm water: 300 ml + a small glass for dissolving the yeast
- Thinly sliced white onions: 3
- Extra virgin olive oil (EVOO): to taste
- Sugar, a teaspoon
Finely slice the onions, place them in a bowl with two tablespoons of EVOO and about 100 ml water, a pinch of salt and leave to marinate.
Dissolve the yeast in a small glass of lukewarm water with a pinch of sugar and mix. Add it to the flour along with half the water a little at a time and mix with a wooden spoon, add a heaped teaspoon of salt now and start to knead with your hands.
Work the dough for 10 minutes, form a ball-shape, cover it with a kitchen cloth and leave it to rise for 2 hours or until it doubles in volume.
As soon as 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.
Oil the baking tray and place inside the dough you just flattened out, pushing it with your fingertips towards the corners.
Preheat the oven to 180 C / 350 F / Gas 4.
Distribute the onion slices over it, leaving 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.
Flatten out the second half of the dough on the lightly floured work surface.
Wet your fingertips with water to seal the edges of the two doughs shut by pressing them together.
Spread some olive oil on top of the focaccia, then bake it for 20 minutes in static oven.
Let it cool down a bit before cut it.