Roasted Red Onion and Balsamic Focaccia
Focaccia is one of the best-known baked goods in Italian cuisine. The roasted red onion and balsamic vinegar version offers a truly rich flavor, with the sweet and savory character of the onion perfectly complementing the soft, olive oil-infused dough. The subtle tartness of the balsamic vinegar highlights the sweet and savory taste of the bread.
Ingredients for this recipe
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Preparation Steps
1
Place the flour in a large bowl and make a well in the center. Crumble the yeast into the well and add the sugar. Pour in the lukewarm water and let it sit for 5-10 minutes, until the yeast activates and becomes frothy.
2
Once the yeast is frothy, add the olive oil and salt. Mix well, then knead the dough until it is smooth and elastic.
3
Shape the dough into a ball, place it back in the bowl, cover, and let it rest in a warm place for about 1 hour, or until doubled in size.
4
When the dough has risen, roll it out to a thickness of about 1 inch (2-3 cm). Place it in a baking sheet greased with olive oil.
5
Peel the red onions and slice them into thin rings. In a skillet, lightly sauté them in olive oil for 5-7 minutes, until they begin to soften and become translucent.
6
Pour the balsamic vinegar over the red onions and let it simmer for another 2 minutes. The vinegar will caramelize slightly, enhancing the onion's flavor.
7
Evenly distribute the sautéed red onions and balsamic vinegar over the dough. Gently press them into the dough so they adhere.
8
Bake in a preheated oven at 430°F (220°C) for 20-25 minutes, until the focaccia is golden brown and crispy.
9
After baking, let it cool for 10 minutes, then slice and serve.
