Onion Focaccia with Olives and Red Wine
Baking and Desserts • Italian
Description
Onion focaccia with olives and red wine
Ingredients
- Wheat Flour 3 cups
- Water 10 fl oz
- Dry yeast 1 teaspoon
- Salt 1 teaspoon
- Olive Oil 3 tablespoons
- Pitted olives 1 jar
- Spanish onions 4 heads
- Brown Sugar 2 tablespoons
- Red Grape Juice 5 fl oz
Step-by-Step Guide
Step 1
In a bowl, pour 2 cups of warm water and add the yeast. Mix well and let it sit for 10 minutes.
Step 2
Add the flour and salt, and knead the dough well. Place the dough on a floured surface and knead for another 10 minutes, lightly dusting with flour. Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and let it rise for 1.5 hours. Punch down the dough, reshape it into a ball, and return it to the same bowl. Cover with plastic wrap and let it rise in a warm place for about 45 minutes until it doubles in size.
Step 3
For the filling, finely chop four large sweet onions. In a large skillet, cook the onions, sugar, wine, salt, and pepper in oil over medium heat for 15 minutes, stirring frequently. Chop the olives finely.
Step 4
Grease a baking sheet with 1 tablespoon of olive oil, punch down the dough, and transfer it to the baking sheet. Spread it out with your hands to a slightly smaller size, and let it rest for 10 minutes.
Step 5
Brush the top with 2 tablespoons of olive oil and add the onions and olives.
Step 6
Let the focaccia sit in a warm place for 25 minutes.
Step 7
Preheat the oven to 355°F.
Step 8
Prick the dough several times with a fork and bake until golden brown and crispy, about 20-25 minutes. Serve warm.
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