Thursday, 3 September 2020

Focaccia with onion and olives


  • Cooking time: 30 min
  • Preparation time: 120 min
  • Materials:- Silvercrest rod mixer
  • - Dough rods


  1. For the dough : in a large bowl, pour the strength flour, the salt, the oil and part of the water, reserving a little to dissolve the yeast. Knead at low speed with the mixer and the dough rods for 10 minutes.
  2. After that time, add the crumbled yeast, a little water to dissolve it and knead 5 more minutes. We remove the dough to a large greased tray where we are going to bake, we give a small fold at each end and we reserve covered with a cloth for 30 minutes.
  3. We give another fold and we return to rest covered another 15 minutes. We fold the dough a third time and spread it over the entire tray, squashing it with our fingers. We also rest covered for another 15 minutes.
  4. For the accompaniments: we distribute on the surface of the focaccia a little onion cut in julienne, olives in halves, olive oil and finish with oregano, thyme and salt flakes to taste. Bake at 200 ºC for 30 minutes, with a little water in a dish placed at the base of the oven and… enjoy!


  • It can also be prepared by hand, but as it is a highly hydrated dough, it sticks easily to our hands and it would be more expensive to knead it. It is preferable to use machinery.
  • In case of preparing it by hand, we should make a volcano with the flour and salt and fill the center with the liquids. Then, knead by hand until all the ingredients are well integrated, incorporate the yeast and leave it to rest in a greased container for about 2 hours, folding the dough every 15 minutes.
  • With the folds what we achieve is to make the dough acquire a little tension and thus the gluten network is gradually formed.
  • We also rest the 15 minutes both to ferment the dough and to relax it and make it easier to fold it later. This is what helps after the formation of the crumb.
  • The container with water that is placed in the base of the oven is used to form the focaccia crust well


Within Italian cuisine, along with pasta, the star dish is pizza. But there is a lesser known variant very similar to pizza, the focaccia.

It is a recipe generally used as a starter or dish at the center to share. It is the perfect example of how to make a very tasty dish with just a few ingredients . If we accompany it with a portion of vegetables, such as a salad, and some source of protein, we have a varied and healthy meal .

It mainly provides us with a source of carbohydrates , although we must not forget the contribution of healthy fats, both from virgin olive oil and from olives.

If we are looking for a strength flour that indicates that it does not contain gluten, we could make a variant suitable for people with celiac disease. Due to the ingredients we have, it is a recipe suitable for the entire population, both for omnivores and vegans.

Whenever we do this type of preparation, we can plan well and take advantage of the use of the oven to prepare other dishes such as roasted or stuffed vegetables, and have dishes ready to complete other meals during the week.

Nutritional information on the featured ingredient:

Focaccia is a typical dish of Italian gastronomy. The original recipe is believed to have come from the ancient Etruscans or ancient Greeks. It is a kind of flat bread, whose dough is similar to that of pizza. There is a variant called fugàssa co-o formàggio in Ligurian or focaccia with formaggio, specifically in the area of ​​Genoa. Although it does not contain yeast, it is not a variant of focaccia.

Outside of Italy it is also often used as a sandwich. The main difference with a pizza is that a tomato sauce is not added to the base and it is usually only seasoned with olive oil, coarse salt, and some aromatic herbs such as rosemary. Olives or onion cut into rings are also often used. As in a pizza, we can if we want to get out of the original recipe and include some ingredients.

Nutritionally, it is an energetic food , which provides us with complex carbohydrates. If it is a 100% comprehensive option, it also provides us with a source of fiber. We can find suitable options for people with celiac disease, as long as it is specified on the packaging.

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