Focaccia Pugliese with Onions – A Southern Italian Delight
Focaccia Pugliese with onions, a quintessential bread from the Puglia region in Italy, is a soft, flavorful, and aromatic bread perfect for any meal or as a standalone snack. Known for its combination of earthy potatoes, rich olive oil, and the sharpness of onions, this focaccia recipe is sure to impress. With a light, airy texture and a savory topping of onions and olives, it brings the authentic taste of Southern Italy straight to your kitchen.
This focaccia is made with two kinds of flour—semolina and all-purpose flour—along with boiled potatoes to enhance the texture, making it soft yet slightly chewy. The olives provide a salty punch that complements the sweetness of the caramelized onions. The secret ingredient, of course, is the high-quality extra virgin olive oil, which is added both into the dough and as a finishing touch on top.
Ingredients for Focaccia Pugliese with Onions:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 0) | 220g |
| Semolina flour (Semola di grano duro rimacinata) | 180g |
| Potatoes (Patate) | 140g |
| Water (Acqua) | 260g |
| Fine salt (Sale fino) | 10g |
| Dry yeast (Lievito di birra secco) | 3g |
| Sugar (Zucchero) | 1 teaspoon |
| Onions (Cipolle) | 300g |
| Black olives (Olive nere) | 60g |
| Extra virgin olive oil (Olio extravergine d’oliva) | 100g |
| Coarse salt (Sale grosso) | 1 tablespoon |
| Extra virgin olive oil (for drizzling) | To taste |
Instructions for Focaccia Pugliese with Onions:
-
Prepare the Potatoes:
Start by boiling the potatoes in cold water. Bring to a boil and cook for about 30 minutes, or until the potatoes are soft enough to pierce easily with a fork. Once cooked, peel and mash the potatoes using a fork. Set aside to cool. -
Prepare the Dough:
In a large mixing bowl, combine the all-purpose flour and semolina flour. Add the dry yeast and sugar, stirring to mix evenly. Create a well in the center of the flour mixture and add the mashed potatoes. Slowly begin adding the water, a little at a time, mixing as you go, until you achieve a smooth and homogeneous dough. -
Add Salt:
Once the dough comes together, add the fine salt and continue to knead the dough until it becomes elastic and smooth. This can take around 10 minutes by hand or 5-7 minutes in a stand mixer. -
First Rise (Bulk Fermentation):
Transfer the dough onto a lightly floured surface and gently press it out with your fingers to form a rough rectangle. Begin the folding technique known as “pieghe.” Fold the top edge of the dough towards the center, then fold the bottom edge up. Repeat this process with the sides of the dough, then flip the dough over. -
Rest the Dough:
Cover the dough with a bowl or a damp cloth and let it rest for 30 minutes. After the rest period, perform another round of folds. Flip the dough over again, form it into a round shape, and place it into an oiled bowl. Cover the bowl with plastic wrap and allow the dough to rise for about 3 hours, or until it doubles in size. -
Shape the Dough:
Once the dough has risen, gently punch it down and transfer it to an oiled baking tray (approximately 30×20 cm). Using your fingers, spread the dough out to cover the entire tray. Let it rest for 10-15 minutes to relax. -
Prepare the Toppings:
While the dough rests, thinly slice the onions into rounds. Drain and slice the black olives as well. -
Assemble the Focaccia:
After the dough has rested, drizzle olive oil generously over the surface. Sprinkle the coarse salt evenly across the dough. Arrange the sliced onions and olives on top of the dough, pressing them gently into the dough to ensure they stick. -
Second Rise and Baking:
Allow the focaccia to rise for an additional 30 minutes. Preheat your oven to 220°C (430°F). Once the dough has puffed up slightly, bake the focaccia for 20-25 minutes, or until the top is golden brown and crispy, and the onions have softened and caramelized. -
Finish and Serve:
Once baked, remove the focaccia from the oven and drizzle a little more extra virgin olive oil over the top for added flavor. Let it cool slightly before cutting into pieces and serving.
Tips for Perfect Focaccia Pugliese with Onions:
- Use High-Quality Olive Oil: The quality of the olive oil plays a crucial role in the flavor of this focaccia. Make sure to use a good extra virgin olive oil, both in the dough and for drizzling on top.
- Resting Time is Key: Patience is important when making focaccia. Allow enough time for the dough to rise properly for that perfect airy texture.
- Customization: While this recipe calls for onions and olives, you can get creative with other toppings such as cherry tomatoes, rosemary, or even anchovies.
- Serve Fresh: Focaccia is best enjoyed fresh from the oven, but it also makes excellent leftovers. Just reheat it for a few minutes in the oven to restore its crispy texture.
Nutritional Information (per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Carbohydrates | 50g |
| Protein | 7g |
| Fat | 14g |
| Saturated Fat | 2g |
| Fiber | 3g |
| Sugar | 2g |
| Sodium | 350mg |
Why You’ll Love This Focaccia:
This Focaccia Pugliese with onions is the perfect mix of textures and flavors. The dough is fluffy and tender thanks to the addition of potatoes, while the topping of sweet caramelized onions, briny black olives, and fragrant olive oil makes it irresistible. Ideal as an appetizer, a side to your main course, or even enjoyed on its own, this focaccia brings a touch of Italy to your table. Simple yet incredibly flavorful, it will quickly become a staple in your bread-making repertoire. Buon Appetito!
