Silvia Colloca’s Caramelised Onion Focaccia

Name: Caramelised Onion Focaccia
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Cuisine: Italian
Ingredients: 7 g dried instant yeast; 500 g tipo 00 or baker’s flour; 2 tbsp extra virgin olive oil; 3 tsp salt flakes; 380 ml water (lukewarm); 3 tbsp extra virgin olive oil; 3 red or brown onions (thinly sliced); 4 sprigs of thyme; Pinch of salt flakes; Pinch of sugar; 1 tbsp vincotto or balsamic vinegar

Silvia Collocaʼs Caramelised Onion Focaccia recipe tastes incredible. See ingredients & method below.

A soft and airy focaccia topped with sweet and salty onions.

Serve as an aperitivo snack or as a side to mop up a saucy main dish or soup.... More

prep

cook

yield

difficulty

Pairs with

Chardonnay

Rosé

Ingredients

Focaccia Dough

7 g dried instant yeast
500 g tipo 00 or baker’s flour
2 tbsp extra virgin olive oil
3 tsp salt flakes
380 ml water (lukewarm)

Onion Topping

3 tbsp extra virgin olive oil
3 red or brown onions (thinly sliced)
4 sprigs of thyme
Pinch of salt flakes
Pinch of sugar
1 tbsp vincotto or balsamic vinegar

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Method

Allow between 2 to 2.5 hours of proofing time for the focaccia dough.

Focaccia Dough

Mix 7 g of dried instant yeast in 380 ml lukewarm water and stand for 5 minutes to activate.
Place 500 g plain or tipo 00 flour in a large mixing bowl, pour in the yeast liquid and start mixing with a wooden spoon.
Add 2 Tbsp olive oil and 3 tsp sea salt flakes, then tip the dough onto a floured benchtop and knead for 10 minutes or until the dough is smooth and shiny.
If the dough seems way too wet, add an extra 1 Tbsp of flour. Likewise, if it’s too dry, add a little more olive oil or water. All flours tend to vary slightly, even within the same brand, so you'll have to let your instinct guide you.
Shape the dough into a ball, then cover it with a moist tea towel and rest for 20 minutes.
At this point, you will notice the dough has become shiny and elastic. Stretch it with your hands to form a rectangle, then fold it into three and shape it into a ball.
Place the ball in an oiled bowl, cover with a moist tea towel and leave to prove for 1.5-2 hours until the dough has doubled in size.
Take the dough out of the bowl, flatten it gently with your hands and fold into three again.
Place the dough in a well-oiled baking dish (20 cm x 30 cm) and leave to rest for 30 minutes hour or until airy, puffy and risen by one-third.
Using your fingers, gently push the dough to cover the baking dish, then dimple the surface with fingerprints. Set aside while you make the onion topping.

Onion Topping

Heat 3 Tbsp olive oil in a large heavy-based saucepan over medium-high heat.
Add 3 thinly sliced red or brown onions, 3 sprigs of thyme and a pinch of salt, then reduce the heat to medium-low and cook, stirring gently, for 8-10 minutes until the onion is soft and translucent.
Add a pinch of sugar and 1.5 Tbsp vincotto or vinegar and cook for a further 2-3 minutes.
Cover with a lid, reduce heat to low and cook for 10 minutes or until caramelised. Set aside.

Bringing it all together

Preheat the oven to 180°C fan-forced (200°C conventional).
Spoon the caramelised onion over the focaccia and bake for 25 minutes or until golden and puffy. Cool slightly before serving.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Silvia Colloca’s Caramelised Onion Focaccia

Silvia Collocaʼs Caramelised Onion Focaccia recipe tastes incredible. See ingredients & method below.

A soft and airy focaccia topped with sweet and salty onions.

Serve as an aperitivo snack or as a side to mop up a saucy main dish or soup.... More

prep

cook

yield

difficulty

Pairs with

Chardonnay

Rosé

Ingredients

Focaccia Dough

7 g dried instant yeast
500 g tipo 00 or baker’s flour
2 tbsp extra virgin olive oil
3 tsp salt flakes
380 ml water (lukewarm)

Onion Topping

3 tbsp extra virgin olive oil
3 red or brown onions (thinly sliced)
4 sprigs of thyme
Pinch of salt flakes
Pinch of sugar
1 tbsp vincotto or balsamic vinegar

Method

Allow between 2 to 2.5 hours of proofing time for the focaccia dough.

Focaccia Dough

Mix 7 g of dried instant yeast in 380 ml lukewarm water and stand for 5 minutes to activate.
Place 500 g plain or tipo 00 flour in a large mixing bowl, pour in the yeast liquid and start mixing with a wooden spoon.
Add 2 Tbsp olive oil and 3 tsp sea salt flakes, then tip the dough onto a floured benchtop and knead for 10 minutes or until the dough is smooth and shiny.
If the dough seems way too wet, add an extra 1 Tbsp of flour. Likewise, if it’s too dry, add a little more olive oil or water. All flours tend to vary slightly, even within the same brand, so you'll have to let your instinct guide you.
Shape the dough into a ball, then cover it with a moist tea towel and rest for 20 minutes.
At this point, you will notice the dough has become shiny and elastic. Stretch it with your hands to form a rectangle, then fold it into three and shape it into a ball.
Place the ball in an oiled bowl, cover with a moist tea towel and leave to prove for 1.5-2 hours until the dough has doubled in size.
Take the dough out of the bowl, flatten it gently with your hands and fold into three again.
Place the dough in a well-oiled baking dish (20 cm x 30 cm) and leave to rest for 30 minutes hour or until airy, puffy and risen by one-third.
Using your fingers, gently push the dough to cover the baking dish, then dimple the surface with fingerprints. Set aside while you make the onion topping.

Onion Topping

Heat 3 Tbsp olive oil in a large heavy-based saucepan over medium-high heat.
Add 3 thinly sliced red or brown onions, 3 sprigs of thyme and a pinch of salt, then reduce the heat to medium-low and cook, stirring gently, for 8-10 minutes until the onion is soft and translucent.
Add a pinch of sugar and 1.5 Tbsp vincotto or vinegar and cook for a further 2-3 minutes.
Cover with a lid, reduce heat to low and cook for 10 minutes or until caramelised. Set aside.

Bringing it all together

Preheat the oven to 180°C fan-forced (200°C conventional).
Spoon the caramelised onion over the focaccia and bake for 25 minutes or until golden and puffy. Cool slightly before serving.