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Focaccia with onions and olives

Focaccia with onions and olives

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Heat the oven to 180C and grease a round shape (26cm) with olive oil.

Dissolve the fresh yeast in warm water, make a hole in the middle of the flour (like a fountain: P) and pour it together with the oil. Stir taking little by little the flour from the edges of the "fountain". Knead the dough until smooth, form a ball, grease it with oil and cover the bowl with a kitchen napkin. Keep the pot warm for about 15 minutes.

Meanwhile, wash and cut the julienne onion and simmer in the 3 lg of olive oil and 3 lg of water. When it has become transparent and soft, take it off the heat and mix it with the olives and oregano. We only add salt if the olives were not salty enough.

Spread the dough in a round sheet of about 0.3 cm thick, pour the onion mixture with olives and shape in the oven for about 30 minutes.

Focaccia with onions

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Recipe of the day: Focaccia with olives and red onions

Focaccia with olives and red onions from: olive oil, flour, salt, yeast, water, olives, red onions, sea salt, greens.

Focaccia with olives and red onions


  • 2 tablespoons olive oil
  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons of yeast
  • 1 cup of water
  • 1/2 cup olives
  • 1 red onion
  • sea ​​salt
  • greenery

Method of preparation:

Mix together 2 1/2 cups flour, 1/2 teaspoon salt and 2 1/4 teaspoons yeast. Pour 1 cup of warm water and 2 tablespoons of olive oil and mix.

Knead for 7 minutes. Grease a bowl with oil and put the dough in it, cover with plastic wrap and let stand in a warm place for 1-1.5 hours.

Remove from the bowl, place on a work surface sprinkled with flour and spread by hand. Add the olives and push inside the dough.

Divide the dough into 4 parts and place on a baking sheet. Sprinkle with red onions, olives, olive oil and salt.

Cover and let rise for 30 minutes. Preheat the oven to 180C and bake the focaccia for 20-25 minutes. Serve hot.

Focaccia with Olives and Onions

Today we will do Focaccia with Olives and Onions. Fluffy leavened dough covered in olive oil, onion and olives. A recipe that is made very quickly and that you will love.

Dough ingredients:
500 grams of flour
250 ml of lukewarm water
1 tablespoon sugar
60 ml of olive oil
1 tablespoon salt
25 grams of fresh yeast

We'll start with the mayo. In a bowl put lukewarm water, yeast, sugar and a few tablespoons of flour. Stir and leave for 10 minutes to activate the yeast.
Then add the olive oil, the rest of the flour and salt. Knead the dough by hand until you have incorporated all the flour. Then we form it into a ball and put it back in the bowl where we leave it to rise, covered with a kitchen towel, for about an hour, in a warm place.

When the dough has leavened, we can see that it has doubled in volume. We put it on a tray covered with baking paper and spread it by hand. Press with your fingers to make small holes in the dough.

Above the focaccia we put:
100 grams of olives cut in half
2 red onions cut into scales
1 teaspoon rosemary
100 ml of olive oil
salt and pepper to taste

Over the dough we put onion, olives, olive oil, rosemary, salt and pepper to taste. Bake the focaccia at 200 degrees Celsius for about 30 minutes, or until golden on top.

Look how good it looks! The dough is very fluffy on the inside, but crispy on the surface, the onion has caramelized and given an extraordinary taste to our dish.

Quick focaccia

Fast focaccia is the ideal bread for festive meals! You prepare it easily, in half an hour, without kneading and without leavening. The whole house smells great and nothing compares to the aroma and taste of freshly baked bread! It is wonderful to serve with appetizers, any type of salad (yes yes, it goes with Boeuf Salad or Eggplant Salad), spreadable cream or hummus. In addition, it stays fresh and soft for 2-3 days!

Focaccia is an Italian bakery product, a flatbread, generally baked in the oven (although there are also variants of oil-fried focaccia). It is very similar in texture and preparation to the pizza top and is flavored with various herbs. Fast focaccia does not need fermentation or kneading, as we do for classic focaccia.

Quick focaccia - everything you need to know about the recipeâ & # x20AC; & # x2122;

  • Because it is high enough, you can use it, just like in Italy, as a sandwich bread. A little cream cheese, a drop of basil pesto, slices of mozzarella and raw prosciutto and you have an excellent lunch!
  • Rapid focaccia is composed of boiled potatoes. It makes it dense but also soft and fluffy and helps it to stay that way for many days.
  • When it comes to herbs, you can use whatever you like: oregano, basil, rosemary, sage or a mixture of herbs.
  • If you want even more flavor, you can add toppings: green or black olives, onions, slices of sausages or peppers.
  • You can bake Focaccia fast in a rectangular tray, 25 & # 21515 cm or in a round tray, 23-28 cm.

Ingredients for 10 servings Focaccia fast

  • 300g Belbake flour
  • 2 eggs
  • 100ml VitaD’Or sunflower oil
  • 1 large potato, boiled
  • 150ml milk Pilos
  • 1 sachet of Belbake baking powder
  • Castello salt to taste
  • Kania pepper to taste
  • oregano, basil
  • a tablespoon of Primadonna olive oil

All the ingredients for the quick Focaccia recipe are waiting for you LIDL stores & # x1f5a4

Preheat the oven to 180 ° C and grease a 25 & # 21515 cm baking tray with a little oil. If we want to serve focaccia directly from the tray, at festive meals, we choose a ceramic baking dish or heat-resistant glass.

Boil the potato in water with a little salt, until the fork enters it easily. We clean it, put it on the grater with large meshes.

In a large bowl beat eggs like an omelet. Add oil, milk, herbs, baking powder. We mix. We are going to add flour, mix again with a wooden spoon.

We also incorporate the grated potato in the composition. Put the dough in the prepared tray and spread it well with your fingers. Sprinkle with olive oil, season with a little salt and oregano / basil / rosemary. Bake Focaccia fast for 30-35 minutes or until it passes the toothpick test.

Focaccia stuffed with onions and olives

The recipe is very simple and just as good. Now I hope that Adriana doesn't jump with the facalet / twister to me because I don't know how Italian this recipe is. But I found it with such a name in a recently bought book.

Dough ingredient:
2 teaspoons dry yeast (or 30g fresh yeast)
1 teaspoon sugar
250 ml of hot water
500g white flour
1 teaspoon salt
60 ml olive oil

Mix salt and flour. Dissolve the yeast in half the amount of water and mix it with the sugar. Leave to rise for 10 minutes. After this time, put in the flour, add the rest of the water and oil and knead for 5-10 minutes. Let it rise (this dough) for 40-60 minutes
[attachmentid = 109832]
[attachmentid = 109834]

Filling ingredient:
3 red or white onions (with red onions it comes out even better)
150g pitted black olives
60 ml olive oil
1 teaspoon rosemary and / or thyme
[attachmentid = 109837]

Finely chop the onion and mix with the sliced ​​olives, oil and herbs. Mix well.

Make a round out of the dough. Spread the filling on half of it, leaving the edges free (without the filling). Grease the edges with water. Pull the dough side by side. Press these edges well.

Put in a tray. Grease the top with olive oil, sprinkle with high salt and a few rosemary leaves (I also put thyme). Leave to rise for 30 minutes (in the pan).
[attachmentid = 109839]

Bake at a temperature of 180g C (in the preheated oven) for 30 minutes. Serve hot or at room temperature.
[attachmentid = 109840]
[attachmentid = 109841]

Focaccia with Onion and Gouda

Put the fresh yeast with warm water in a cup and stir to melt (if dry, set aside for 15 minutes). Put flour in a bowl. Add salt, sugar and olive oil over the yeast, mix and pour over the flour.

Form into a dough and when all the flour is absorbed transfer to a surface. Sprinkle the flour only if necessary and knead it for 7-8 minutes. Put the dough in a bowl with a little olive oil, grease it and leave it covered for 40 minutes.

Put the dough back on the surface, press it, spread the finely chopped onion, a little sage and then knead lightly until they are distributed through the dough. Then stretch in a circle the diameter of a round tray. If the tray is made of Teflon, cover it with aluminum foil.

Put the dough in the pan, cover and set aside for 30 minutes. After the time has passed with your finger, press lightly and make holes (about 2 cm). Cover and leave for another 30 minutes. Preheat the oven to 180 c (gas 4).

Pour over a tablespoon of olive oil, sprinkle with cheese, onion, fish, salt, pepper and sage. Bake for 25-30 minutes then allow to cool to at least room temperature before serving.
* Personally I like onions that are placed on top of the thinner focus to be drier but if you want to cut it thicker.


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