Focaccia with Onion and Gorgonzola
Dough Lacto-Ovo Vegetarian Recipes Italian
That focaccia you get at Italian restaurants cut into cubes in the bread basket and before you know it you've finished it all. This is that focaccia, soft, fluffy and impossible to resist. To make it even better I put onion slices and gorgonzola pieces on top.
Compared to last week's focaccia, this one is kneaded intensively at the beginning, but then the dough doesn't need to be worked. Although the ingredients in both recipes are the same, the crumb is different.
Ingredients
500g all-purpose flour (type BL55/550)
400ml water (at room temperature)
2g dry yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
Topping
1 small red onion (about 30g)
1 small piece of gorgonzola
coarse salt
1 tablespoon oil
Servings: 4
How to prepare focaccia with onion and gorgonzola
- Put 350ml water in the stand mixer (or bread machine), then the flour mixed with yeast and sugar. Knead until the dough is elastic, about 10 minutes in the mixer (or one kneading program in the bread machine). The result will be a firm dough.
- Dissolve the salt in the remaining water. Pour half the water over the dough and knead for 5 more minutes with the mixer (or half a kneading cycle in the machine). Then add the rest of the water and knead for another 5 minutes with the mixer (or the rest of the cycle in the machine). The result will be an elastic and very soft dough.
- Grease a bowl with the 2 tablespoons of olive oil and put the dough in it. Cover with plastic wrap and let rise in a warm place for 1 hour.
- Fold the dough in 4 directly in the bowl.
- Cover the bowl and refrigerate for about 12 hours (I left it overnight).
- Remove the dough from the refrigerator and let rise for about 3-5 hours (until it returns to room temperature and the dough is very well risen).
- Put parchment paper in the oven tray (or a wide tray that fits the dough). Turn the dough out into the center. Let it sit for 10 minutes, this way it will stretch more easily.
- With hands greased with oil, stretch the dough to about 2 cm thickness, making indentations with your fingers while stretching. Be careful to stretch it fairly evenly, especially in the center where it tends to remain thicker.
- Put the tray in a plastic bag and let rise in a warm place for about 30 minutes.
- Cut the onion into slices and sauté in a little olive oil just until slightly soft (about 2 minutes). Let cool.
- Sprinkle the onion strips over the risen focaccia. Place small pieces of gorgonzola here and there. Gently, with your fingers, push the onion and gorgonzola into the dough. Sprinkle with coarse sea salt.
- Bake the focaccia at 220°C (430°F) until golden on top (about 30 minutes).
- Remove and let cool completely. Store covered with plastic wrap.
First kneading
Third kneading
Dough risen for 1 hour goes into the refrigerator
Dough turned out into tray and left for 10 minutes
Stretch with your hands
Sprinkle onion and gorgonzola
Baked focaccia
