Recipe: Focaccia Cipolla Bianca


Focaccia with white onions. An original Italian recipe from our Fontana Cookbook.

Focaccia Cipolla Bianca

Ingredients:


1 kg flour 00
500/700 water
150 g neutral vegetable oil
150 g lard
100 g mashed potatoes (or boiled mashed potatoes)
75 g yeast
30 g fine salt
50 g sugar
500 g white onion
100 g neutral vegetable oil
100 g water
pinch of fine salt
pinch of black pepper

Preparation:

Mix the flour with the yeast dissolved in water, the linseed oil, the lard, the mashed potatoes, the sugar and the salt. Shape the dough and let it rest for 15 minutes. Form 3 balls from the dough mixture and let them rise. Then roll out the balls with a rolling pin and place in 3 molds of size 36 x 36 cm. Cover with a veil of linseed oil and let rise. Season the white onions with salt and pepper and saute them in water and oil. Shape the focaccia with your fingers and season with the onion sauteed in oil and water. Bake in the Fontana oven at 400 °C for about 20 minutes.

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