Focaccia with onion

This year autumn came immediately: rain, fog, gray sky and fresh air … only its warm colors are still missing, the leaves are slowly transforming … Paola and Maria Giulia are ecstatic. Today we celebrate autumn by enjoying our home, admiring nature from the window and re-lighting the oven, preparing our favorite focaccia with onion, perfect for this slow Sunday.

As always, ingredients play a fundamental role, we prefer quality and proximity: sage and onion from our garden, extra virgin olive oil from the La Sorgente di Collazzone Agricultural Company and type 1 flour from Tenuta i Cantalupi di Montefiori di Bevagna.

Obviously we will also light the fire and uncork a good bottle of red wine, to keep us company while waiting for the leavening.

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Ingredients for 2 medium focaccias

• Flour type 1 600 g
• Warm water 400 g (0.4 l)
• Brewer’s yeast 18 g fresh or 3 g dry
• Extra virgin olive oil 60 g
• Salt 10 g
• Sugar 5 g
• Onions 3
• Sage – a nice bunch

How to get up

Dissolve the yeast in water and put in a bowl, add the sugar and flour and mix quickly with a ladle or whisk then add the oil and lastly the salt.

The dough will be quite soft.

Cover and let rise at a temperature between 20 and 25 degrees for 3/4 hours.

Oil 2 round pans of about 30 cm in diameter, take half of the dough and place it in a pan and gently roll it out with your fingertips until it covers the entire pan. Repeat with the second pan.

Sprinkle with sage, then with onion cut into fine but irregular slices, finally salt and olive oil.

Cover with plastic wrap and let rise for another hour.

Turn on the oven to 230 g C and, when it has reached temperature, put a pan (not both because your home oven would not be able to cook them well).

The focaccia with onion will be ready after about 15 minutes or in any case when it is golden both above and below (check by raising the edge with a not too sharp knife).

With the same dough you can prepare any type of focaccia, for example white with rosemary, or with tomato, anchovies, capers and olives or whatever you like best.