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Focaccia with Onions

di Academia Barilla

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Focaccia with Onions
1 hours


Bread, focaccia and pizza

Ingredients for 4 people

4 cups + 2 tablespoons flour
2 tablespoons salt
½ cup extra virgin olive oil
1 ½ tablespoons granulated sugar
15 packages yeast
2 cups water
½ pound onions
5 tablespoons oil
1 ounce aged ricotta cheese
1 ¾ ounces cherry tomatoes
1 ¾ ounces black olives
¼ cup Pecorino cheese grated
Salt and pepper to taste

Preparation 30 minutes preparation + 30 minutes cooking
1. Dissolve yeast in a small amount of warm water

2. Knead flour with yeast, sugar and oil

3. Do not add salt until after the dough is kneaded, so it does not interfere with the yeast

4. Cover with a towel and allow to rise for at least one hour

5. Heat oil in a pan over medium heat and sauté thinly sliced onions

6. Add pitted black olives and cherry tomatoes

7. Sauté for a few minutes then remove from the heat

8. Add aged ricotta and Pecorino and season with salt and pepper to taste

9. Set aside to cool to room temperature

10. Divide the dough into two pieces and roll them out into two 1/4-inch thick disks

11. Press one into an oiled baking dish

12. Pour in the filling, spreading it evenly

13. Cover with the remaining disk of dough and seal the edges with your fingers to keep the filling from leaking out

14. Brush with olive oil, prick the crust with a fork and crimp edges

15. Set aside to rise for an additional 40 minutes

16. Cook in a preheated 400° F oven until the focaccia looks golden and crunchy

17. Remove from the oven and set aside for a few minutes before cutting

18. Serve warm