onion focaccia

Focaccia is a very easy and versatile recipe. Today we are making it with red onion (you can make it with white onion in exactly the same way), but you can follow the same recipe and replace the onion with tomato, green or black olives, cheese, salami, you can make it alone with oils and spices, ... Focaccia will easily become an essential recipe in your daily life, because it also holds up very well over time if you keep it well (it will last for two days if you make it a bit thick).

Why is it a versatile recipe? Because it can be used at any time of the day: it's a snack before lunch, the bread that will accompany you during lunch, it's dinner on its own if you accompany it with a salad or some cold cuts... and of course it's a treat that you can eat piece by piece throughout the day if you have it on hand.

This is a savory recipe. It is a dough that looks like bread but only requires a very simple mix of ingredients and a rest, without complications.

To make it today, we used the KitchenAid and we show you how to use an accessory that is essential for me to speed up preparations, the KitchenAid sifter and scale . Take note of the recipe in the video and in the step by step below we tell you very well how to make this onion focaccia !

Ingredients

• 600ml of water
• 2cc + 1/4 dry yeast
• 2 tbsp olive oil (plus an extra splash for the onion and rosemary mixture)
• 625 gr of all-purpose flour
• 1 tbsp salt
• Half a red onion
• 2 tbsp rosemary
• Flake salt

Preparation

1. Prepare your KitchenAid mixer with the hook and bowl accessory.
2. Add the water, yeast and two tablespoons of olive oil to the KitchenAid bowl. Turn the KitchenAid on for a few seconds to mix the ingredients.
3. We will add the rest of the ingredients, that is, the flour and the salt. In order to avoid having to measure the ingredients, and to do it while we add them while sifting, we integrate the Sifter accessory to our KitchenAid.
4. We turn on the KitchenAid at medium speed, and add the flour, which will pass through the sieve.
5. We add the generous tablespoon of salt.
6. We continue mixing with the hook accessory until we see a homogeneous dough (you don't have to knead for a long time, just so that you see an integrated dough).
7. Remove the dough from the bowl and gently knead it to form a ball. Place it on a tray or bowl brushed with oil and let it rest covered for 90 minutes (I find the glass bowl from KüchenProfi perfect, because it's easy to grease and because it already has a lid).
8. Meanwhile, chop the onion and mix it with the rosemary and a good splash of oil.
9. After the resting time, place the dough on a baking tray or mold (in the video we used the KitchenAid set of 5 molds ), put the dough in and stretch it to cover the entire surface. With your finger, mark the dough with holes, following a pattern (make lines of holes with your finger, about 3 centimeters apart).
10. Pour the onion and rosemary mixture you have prepared, spreading it over the entire dough.
11. Sprinkle flaky salt on top.
12. Bake for about 25 minutes or until the pastry is golden, with the oven preheated to 200º C, placing the tray in the middle/low position of the oven, to ensure that the interior cooks properly.

Grades

• Let the dough rest for 90 minutes, and more if you can. It's a good way to ensure that the dough has fermented and the crumb will be much better (in the video, we gave it less resting time, but if you give it time, you'll see that it has a fluffy and delicious crumb).
• With the amount of dough in the ingredients in this recipe, you actually get twice as much focaccia as you see in the video. With these quantities you will be able to make an XL focaccia, which you can actually make in the large pan of the KitchenAid baking set.
• Replace the onion with your favourite ingredients! Now you know how to make focaccia, so you can replace the onion with tomato, olives, ham, spices... Let your imagination run wild and bring a focaccia of a thousand and one flavours to the table!
• I have already told you about the KüchenProfi glass bowl. It is a great bowl for letting dough rise, as well as for its usual use of storing any recipe you have prepared in the fridge without the need for cling film.
• If you want your focaccia to last a long time, store it in a cotton bag. I invite you to take a look at Claudia&Julia's textile range , where you will find bread bags and mould bags that will work wonderfully well for this.

KitchenAid mixer , KitchenAid sifting scale accessory , WMF cutting board and KitchenAid baking set .