Apulian Focaccia with Onions
A soft and flavorful focaccia enriched with mashed potatoes in the dough, topped with sweet onions and olives. This rustic bread stays tender for longer and is perfect for any time of the day, from lunch to aperitivo.
Ingredients
- 220 g flour type 0
- 180 g durum wheat semolina
- 140 g potatoes
- 260 g water
- 10 g salt
- 3 g dry yeast
- 1 tsp sugar
- 300 g onions
- 60 g black olives
- 100 g extra virgin olive oil
- 1 tbsp coarse salt
- Extra virgin olive oil for greasing
How to Make It
- Boil the potatoes starting from cold water until soft
- Peel and mash them, then let cool
- In a bowl combine flour and semolina
- Add dry yeast and sugar
- Create a well and add the mashed potatoes
- Gradually pour in water while mixing
- Knead until smooth and uniform
- Add salt and continue kneading until incorporated
- Transfer dough to a floured surface
- Flatten slightly and perform folding by bringing edges toward the center
- Repeat folds on all sides
- Shape into a smooth ball
- Cover and let rest for 30 minutes
- Repeat folding once more
- Place in an oiled bowl and cover
- Let rise for about 3 hours until doubled
- Transfer dough to an oiled baking tray
- Gently stretch using oiled hands
- Let rest for another 1 hour
- Slice onions into thin rounds
- Drizzle olive oil over the dough
- Press fingertips into the surface to create dimples
- Sprinkle coarse salt
- Distribute onions and olives evenly
- Add a final drizzle of olive oil
- Bake in a preheated oven at 200°C / 400°F for about 30 minutes
- Remove when golden and cooked through
Tips
- Potatoes help keep the focaccia soft for longer
- Do not rush the rising time for best texture
- Use plenty of olive oil for a rich crust
- Add anchovies for a more intense flavour
Storage
- Keeps up to 3 days at room temperature
- Can be frozen once fully cooled