May 26, 2013, antipasti, Baked Goods, Contorni, Cooking, Cuisines, Food, FOOD, Food & Groceries, Hobbies & Leisure, Italian Cuisine, Mediterranean Cuisine, Pasta & Side Dishes, Primi piatti, Recipe, Recipes, Snack Foods, Vegetarian Recipes

Focaccia with olives and onions

Focaccia coperta

My local Puglian bakery sells slices of freshly made focaccia with olives and onions. And it is hard to imagine a better midday “sandwich”.

Focaccia with olives and onions is related to pizza as original Italian fastfood. Yet I have never seen this particular version outside Puglia. And it is positively additive with the finger friendly cover and a moist filling that balances salt, sweet and savoury in one divine bite. It is heavenly.

I have therefore invested quite a lot of effort in developing a recipe for focaccia with olives and onions that comes close to the Puglian bakery version. And this does the trick.

Ingredients
For the pastry
400 g flour
25 g yeast
4 tbsp olive oil
1 tbsp salt
200 ml tepid water

For the filling
4 red onions
Olive oil
100 g pitted black olives
1 tbsp sugar
3 tbsp balsamic vinegar

Preparation
Dissolve yeast  and salt in water
Stir in the olive oil
Gradually mix in the flour until you have a shiny, non-stick dough
Knead the dough thoroughly and leave to rise under a wet tea towel for 1 hour.
Meanwhile prepare the filling.
Peel and slice the onions finely.
Saute onions in olive oil over medium heat for 20 minutes, stirring occasionally.
Add a little water if necessary.
Chop the olives and add them to the onion
When the onions have stated to disintegrate stir in sugar and balsamic vinegar
Heat the filling though and adjust the texture with water to increase moisture
Grease a metal focaccia tin or other round baking tin with olive oil
Roll out two-thirds of the dough in a circle and use it to line the baking tin.
Fill the dough with the onion-olive mixture
Roll out the rest of the dough and use it to cover the filling
Press the edges together, brush with olive oil, sprinkle with coarse salt and pick a few holes in the cover to let out steam.
Bake the focaccia with olives and onions in the oven at 180 C / 350 F for about 30 minutes.
Serve the focaccia with olives and onions while it is still warm.

Other snack recipes

Cheese puff pastry

Easy focaccia recipe with herbs

Easy olive paste snacks

Focaccia with olives and onions

 

 

 

 

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13 Comments

May 27, 2013 10:41 am

Focaccia with olives and onions | Le Marche and…

[…] Focaccia with olives and onions – Focaccia coperta (Puglia)IngredientsFor the pastry400 g flour25 g yeast4 tbsp olive oil1 tbsp salt200 ml tepid waterFor the filling4 red onionsOlive oil100 g pitted black olives1 tbsp sugar3 tbsp balsamic vinegarDirections  […]

May 29, 2013 4:26 am

Leigh

I am sitting in a crappy hotel room in the middle of nowhere after a bowl of cereal for dinner (isn’t travel glamorous?) so this sounds amazing. Well it actually sounds amazing even without my present circumstances.

June 05 2013 13:41 pm

admin

Even far out in the Canadian wilderness thoughts and photos of food can bring some kind of satisfaction (Or the opposite).

May 29, 2013 2:46 pm

Focaccia with olives and onions | funnysplash!!…

[…] Focaccia with olives and onions – Focaccia coperta (Puglia)IngredientsFor the pastry400 g flour25 g yeast4 tbsp olive oil1 tbsp salt200 ml tepid waterFor the filling4 red onionsOlive oil100 g pitted black olives1 tbsp sugar3 tbsp balsamic vinegar Directions  […]

May 30, 2013 10:40 am

Focaccia with olives and onions | La mia region…

[…] Focaccia with olives and onions – Focaccia coperta (Puglia)IngredientsFor the pastry400 g flour25 g yeast4 tbsp olive oil1 tbsp salt200 ml tepid waterFor the filling4 red onionsOlive oil100 g pitted black olives1 tbsp sugar3 tbsp balsamic vinegar Directions  […]

June 3, 2013 10:29 pm

mjskit

Oh I think I could eat this any time of the day! What a gorgeous little pastry!

June 05 2013 13:47 pm

admin

Me too, but it has to be reasonably fresh, so for me mornings are out of the question.

June 20, 2013 5:58 am

Focaccia with olives and onions | La Cucina Ita…

[…] Focaccia copertaMy local Puglian bakery sells slices of freshly made focaccia with olives and onions. And it is hard to imagine a better midday “sandwich”. Focaccia with olives and onions is related to pizza as original Italian fastfood. Yet I have never seen this particular version outside Puglia. And it is positively additive with the finger friendly cover and a moist filling that balances salt, sweet and savoury in one divine bite. It is heavenly. I have therefore invested quite a lot of effort in developing a recipe for focaccia with olives and onions that comes close to the Puglian bakery version. And this does the trick.  […]

June 20, 2013 5:59 am

Focaccia with olives and onions | goodthingsfromitaly

[…] See on italiannotes.com […]

June 20, 2013 5:59 am

Focaccia with olives and onions | goodthingsfromitaly

[…] See on italiannotes.com […]

June 18, 2014 1:10 am

Mike

I’m playing catch up with several of your posts. I was taking care of Phoenix the past 3 months and that was our life. This sounds great!! Then again, just about every recipe you put up makes my mouth water, Mette! :)

June 18 2014 17:33 pm

admin

I'm so glad to see you around again Mike, and to read that Phoenix has pulled through and is on the mend. I've really missed your always interesting and encouraging comments. So thank you for getting back to me:)

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