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{{#seo:
|title=Onion focaccia, Italian recipe
|titlemode=replace
|keywords=#onionfocaccia #oliveoil #bake #yeast #knockback #dough #clingfilm #bread #flour #blackpepper #frenchbread
|hashtagrev=032020
|description=A very easy and basic focaccia recipe
}}
A very easy and basic [[Focaccia|focaccia]] recipe.
{{recipesummary
|TotalCalories = 949
|PortionCalories = 94
|DatePublished=8th March 2013
|Author = JuliaBalbilla
|Servings = Servings: 10 - Makes one loaf
|Difficulty = 2
|TotalTime = 4 hours 25 minutes
|PrepTime = 4 hours
|CookTime = 25 minutes
|Image = [[Image:Onion focaccia recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Lovely loaf Julia''

4.8/5

Makes a fabulous starter, warmed with real butter.
[[User:Chef|Jerry]] 
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{{RecipeIngredients
| 350g strong [[Bread|bread]] [[Flour|flour]] (I used Wessex Mill [[French bread]] [[Flour]] - similar to Type 65)
| ½ teaspoons [[Salt|salt]]
| 1 x 7g sachet Easy-[[Bake]] [[Yeast|yeast]], or 15g fresh yeast
| 200ml water
| 1 tablespoon [[Olive oil|olive oil]]
| ½ [[Red onion|red onion]], finely chopped
| Maldon [[Sea Salt|sea salt]] and freshly ground [[black pepper]]
| 2 tablespoons [[Olive oil|olive oil]]

}}

===[[Mise en place]]===
* If using fresh [[Yeast|yeast]], activate in the water.
===Method===

{{RecipeMethod
| Mix the first 5 ingredients and [[Kneading bread|knead]] thoroughly.
| Place in a bowl, covered with some oiled [[Clingfilm|clingfilm]] and put in a [[warm place]] until risen to double its size.
| On a floured board, [[Knock back|knock back]], knead, return to the bowl and allow to rise again to double its size.
| [[Knock back]] and place in a suitable receptacle, eg a shallow, greased 25cm cake tin - I used a rectangular Falcon enamel [[Pie dish|pie dish]].
| Cover again in [[Clingfilm|clingfilm]] and let it rise until twice the height.
| Preheat your [[Oven|oven]] to 200° C (400° F - gas 6), and 10 minutes before you want to [[Bake|bake]] it, push your fingers into the [[Dough|dough]] to make some dimples.
| Sprinkle the [[Dough|dough]] with the [[Onions|onions]], [[Salt|salt]], [[black pepper]] and [[Olive oil|olive oil]] and leave to prove for 10 minutes.
| [[Bake]] for 20-25 minutes until golden and leave to cool on a wire rack.
}}
===Variations===
Add [[Herbs|herbs]], [[Spices|spices]] etc of your choice.
===Chef's notes===
In theory you should use lukewarm water, but I made this with [[Sparkling mineral water|sparkling mineral water]] straight from the [[Fridge|fridge]]. It takes a lot longer to prove, but a longer [[Fermentation|fermentation]] makes a better [[Bread|bread]].
{{RecipeLine}}
[[Category:Recipes|Foacaccia]]
[[Category:Italian recipes|Foacaccia]]
[[Category:Accompaniments|Foacaccia]]
[[Category:Bread and baking|Foacaccia]]
[[Category:Vegan recipes|Foacaccia]]
[[Category:Vegetarian recipes|Foacaccia]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/onionfocaccia|#onionfocaccia]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/bake|#bake]] [[Special:Search/yeast|#yeast]] [[Special:Search/knockback|#knockback]] [[Special:Search/dough|#dough]] [[Special:Search/clingfilm|#clingfilm]] [[Special:Search/bread|#bread]] [[Special:Search/flour|#flour]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/frenchbread|#frenchbread]]
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