Focaccia with Onions, Sun-Dried Tomatoes, and Olives

Baking and Desserts | Italian cuisine

⏳ Time

4 hours + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Focaccia with onions, sun-dried tomatoes, and olives

Ingredients

Wheat Flour - 18.7 oz
Water - 15 fl oz
Salt - 0.4 oz
Olive Oil - 3 fl oz
Dry yeast - 0.1 oz
Sun-Dried Tomatoes - to taste
Spanish onions - to taste
Olives stuffed with lemon - to taste
Parsley - to taste
Rosemary - to taste

Step by Step guide

Step 1

For the poolish, mix 50 ml of room temperature water with 50 grams of flour and the yeast. Leave it in a warm place for an hour, then refrigerate it overnight.

Step 2

Combine the remaining flour, poolish, salt, and water. It's best to start with 50 grams less water, as different flours have varying absorption rates. Knead the dough, adding more water if necessary.

Step 3

When the dough starts to come away from your hands, add 10 ml of olive oil and knead the dough again. Leave it at room temperature.

Step 4

To achieve a light and airy dough, it needs to be kneaded periodically. This should be done every half hour, for a total of 4 times.

Step 5

While the dough is rising, prepare the vegetables. Slice the onion and olives into rings. Cut the sun-dried tomatoes if they are too large.

Step 6

Once the dough has fully risen, transfer it to a baking pan generously greased with olive oil. Gently spread it across the surface, cover it with a towel or another similar pan, and let it rest for 2 hours at room temperature.