A masterpiece of Italian baking and savory breads, a focaccia filled with sweet and sour onions and studded with plump raisins is just what I'd call baked goods heaven. Mixing the salty, extra-virgin olive oily goodness of classic Italian focaccia bread, with ample air bubbles and lightness to carry you through tomorrow, focaccia bread is one of my favorites to whip together.
The plain version is a dream, and the onion-filled focaccia recipe is just that much higher on the awesome flavor chart. For onion lovers, this filled focaccia recipe represents a pinnacle of culinary achievement.
Sounds like lofty terms for what amounts to a filled traditional Italian bread recipe, but friends of Mamablip, once you try this easy homemade focaccia recipe with quasi-caramlized onions, you'll see what we mean.
When you pair this easy focaccia and onion bread with other freshly baked Italian goods, like homemade pizza, or a crispy, cheesey Mozzarella in Carrozza, your and your loved ones will be able to enjoy Italian baking at its very finest.
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Break up the fresh yeast and put it in a bowl with half glass of warm water, add honey (or sugar) and a small handful of flour and let it rest in a warm spot for 10 minutes.
Put flour (you can use half whole wheat, half unbleached white) in a large mixing bowl, add yeast and 3 Tbsp oil and mix, then add salt and enough water as needed (about 1 and 1/2 glass).
Work the dough in a circular motion, until it is smooth and soft (you might have to dust your hands with flour to avoid sticking). Leave it in the bowl covered with a cloth in a warm corner of the kitchen, avoiding air drafts, for one to two hours.
Prepare the Stuffing
Meanwhile (or even a day before) slice onions finely; sautè them in a large pan with a little oil, a good pinch of salt and freshly milled pepper.
When they start to soften, add soaked and squeezed raisins and chopped up oil-cured anchovies.
Cook onions until very tender and dry.
Make Focaccia and Bake
When the dough has doubled in size, pour a generous amount of oil in a large baking tray; divide the dough in two parts, one part being a little bigger.
Roll the bigger part with a rolling pin until you have it large enough to well cover baking tin (dust the surface of board and dough with a little flour as you do this).
Let the edges of the dough overlap the tin. Lay the well-drained onions on top of the dough; roll the second half of the dough thinner and lay it on top of onions.
Fold the edges pinching them with your fingers; pour a little oil on the surface, spread it well and sprinkle some coarse salt on top.
Bake at 220° for about 30 minutes, or until golden and crusty.