Focaccia con cipolle

Name: Focaccia con cipolle (Flat bread with onions)
Yield: Makes one 30 x 40 cm (12 x 16 in) oven tray
Cuisine: Italian
Ingredients: 310 ml (1¼ cups) tepid water; 2 tablespoons olive oil, plus extra for drizzling; a pinch of sugar; 25 g (1 oz) fresh yeast; 500 g (1 lb 2 oz) bread flour; 1 large red onion, thinly sliced

Flat bread with onions

Preparation info

Makes
one
30 x 40 cm oven tray

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This very popular bread is made all over Tuscany with varying ingredients and sold in squares in every bakery. It can be eaten on its own as a snack, or served in place of regular bread, and is lovely filled, for a picnic sandwich.

Ingredients

25 g (1 oz) fresh yeast
310 ml (1¼

Europe
Italy
Mediterranean
Vegan
March
Tuscany
Bread

Method

In a bowl, combine the yeast, water and sugar and leave it to activate.

Put the flour and a teaspoon of salt into a large, wide bowl or onto your work surface. Add the yeast mixture to the flour and mix in with a fork to incorporate. Add the 2