Name: Focaccia alla Barese (Apulian Onion, Anchovy, & Olive Focaccia)
Yield: Makes one 12 × 18-inch (30 × 45-cm) or 11 × 17-inch (28 × 43-cm) focaccia, 6 to 8 generous servings
Cuisine: Italy
Ingredients: ⅓ cup Cerignola or other flavorful green olives, pitted and quartered; Salt (only a little because of the anchovies) and freshly ground black pepper; 1 large onion, about 8 ounces (225 grams), peeled, halved, and thinly sliced from stem to root end; 1 (2-ounce/50-gram) can anchovies in olive oil, drained and coarsely chopped; ⅓ cup Gaeta or oil-cured black olives, pitted and quartered, see Note; 4 light sprinkling of kosher or other coarse salt; ⅓ cup olive oil

Preparation info

Makes
one
12 × 18 inch 30 × 45 cm

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

This is a traditional Christmas Eve antipasto in Apulia. Please don’t be repelled by the presence of the anchovies—they melt into the topping and add a pleasant note of saltiness, but no strong fishy taste. My dear friend and second mother, Ann Amendolara Nurse, taught me to make this.

Ingredients

Topping

Focaccia Dough
⅓ cup olive oil
1 large onion, about 8

Method

While the crust is rising, prepare the topping. Pour about half of the olive oil into a 10-inch (25-cm) sauté pan and place over low to medium heat. Add the onion slices, and cook t