Focaccia with onions

From Puglia, a region with age-old traditional gastronomy, a simple yet tasty hors d’oeuvre: our Master Chefs will guide you step by step through the preparation of one of the most classical and mouth-watering dishes of Italian cuisine

  • Time

    1 hour

  • Difficulty


  • Course

    Bread, focaccia, pizzas

  • Italian Region



Servings 4

For the dough

  • 2 lb all-purpose flour
  • 1 oz salt
  • ½ cup extra virgin olive oil
  • ½ oz granulated sugar
  • 1 oz fresh yeast
  • 1 lb water

For filling


30 minutes preparation + 30 minutes cooking

Step 1

Prepare the dough for the focaccia, set aside and line a baking tray that has been lightly oiled.

Focaccia with onions - step 1

Step 2

Cut onion julienne-style and brown in a casserole with oil, season with salt and pepper.

Focaccia with onions - step 2

Step 3

Add black pitted olives, seasoned ricotta and plum tomatoes, cook for a few minutes. Remove from cooker and add pecorino cheese, let cool.

Focaccia with onions - step 3

Step 4

Level the dough into the baking tray you have already lined, distributing it evenly on the whole surface.

Step 5

Cover with another disk of dough, seal the ends well so that the filling does not leak out.
Sprinkle oil over the surface of the focaccia and with the help of a fork press the edges of the dough inwards.
Prick the surface several times so that air bubbles are not formed inside while baking. In oven at 200°C until the focaccia is golden and crispy.

Step 6

Serve hot, wait a few minutes before cutting into squares.

Focaccia with onions - step 6

Chef's Tips

The quantities to prepare the dough here indicated could slightly vary according to type of flour you will use. So keep some extra flour and water aside, in order to add them to the dough when necessary to gain the right consistency, which is a smooth and elastic dough, easy to clean off the hands and the working table.

Now loading...