Foccacia genovese

Name: foccacia genovese
Cook time: 25 min
Total time: 435 min
Yield: 4
Cuisine: Italian
Ingredients: 5 g salt; 2 g granulated sugar; 235 g flour for pizza dough; 3,5 g dried yeast; 2 el traditional olive oil; 2 onions

focaccia with onion.

Ingredients

Kitchen Stuff

1 kitchen thermometer
1 cling film
1 baking pan / roasting tray (31 x 23)

Directions

Heat 140 ml of water in a saucepan to 35 ° C. Use the thermometer to monitor the correct temperature.
Put the water in a mixing bowl and dissolve the salt and sugar in it.
Add in 1 time the flour and then the yeast and mix with a mixer with dough hooks 2 min. Add the oil in a thin stream.
Knead for another 10 minutes. Pause the mixing occasionally and remove the dough from the dough hooks. This way the dough is evenly kneaded.
Remove the dough from the mixing bowl. bread roll the dough by folding the sides down, turning the dough a quarter turn and repeating that action.
Place the dough in a greased bowl and cover it with baking foil for 1½ hours in a warm, draft-free place.
Take the dough out of the bowl, bread roll it again as described in the previous steps and place in the greased roasting tray.
Let rise again for 2 hours.
Divide the dough evenly over the entire surface of the roasting pan and use your fingers to push the dimples into it to create a lumpy surface.
Let rise for another 2 hours.
Meanwhile, cut the onions into thin rings and mix with the rest of oil and salt. Leave to be covered until use.
After 1½ hours of rising time, preheat the oven to 230 ° C.
Spread the onion with the oil evenly over the dough. Fry the focaccia in 15-20 minutes until golden brown and cooked in the middle of the oven.