The simple combination of bread flour, yeast, salt and water is elevated with the addition of quick pickled red onions. Added to the top of the dough, this pickled onion focaccia went perfectly with a rich tomato soup.
Head straight on to the Recipe For ♥ Pickled Onion Focaccia ♥
The versatility of focaccia
Focaccia is one of the most versatile breads to make. It can take on any topping, and be served to go with soup, as a side dish, or to make panini. In Liguria this might be called fugassa and in Naples it will be called fecazze. Similar to the pizza bianca of Rome, this is a leavened oven-baked flatbread. Even better, you can shape it any which way you want, before the second rise. The most common recipe is the Genoese one where finger sized holes are made into the surface, and then the top is brushed with olive oil and salt. Eaten warm, in Genoa it is served for breakfast and might even be dipped into a cappuccino. Stracchino cheese can be placed into the centre of the dough and this focaccia makes a great lunch time treat.
Pickled Onion Focaccia
Not wanting to go with the garden theme of lockdown arty toppings, I decided to make a pickled onion focaccia. This kind of reminds me of the Flammekueche from the Alsace region of France. You can use any topping really for your focaccia such as beautifully ripe tomatoes, or freshly picked rosemary leaves. Other herbs to try include basil, sage and thyme. Take it to the extreme and add thinly sliced potatoes for a great antipasto. Keep in mind that garlic can be used with all the savoury recipes you try. Serve your focaccia sandwich like with thinly sliced proscuitto, pesto or a soft cheese. Or head down the dessert route by sprinkling the top with sugar or honey and raisins. Or try a combination of raisins and nuts. I have a friend who would love this with nutella!
Take a look at this inspiring recipe for ♥ Pickled Onion Focaccia ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Pickled Onion Focaccia
Ingredients
for the quick pickled red onions
- 125 mls water
- 30 mls apple cider vinegar
- 2.5 mls fructose
- 0.625 mls fine salt
- ½ red onion, peeled, and thinly sliced
for the dough
- 500 g bread flour, plus extra for dusting
- 8 g instant dried yeast
- 375 mls water
- 13 g smoked salt, plus extra for baking
- canola oil for proving
- olive oil for drizzling
Method
for the quick pickled red onions
- Place the water, vinegar, fructose and salt into a small pot
- Bring to the boil over a high temperature
- Add the onions, boil for 10 seconds then remove from the heat
- Pour the onions and pickling liquid into a metal bowl and set aside to cool
for the dough
- Place the flour, yeast and water into a stand mixer
- Using the dough hook attachment, mix for 3 minutes on a slow speed
- Increase the speed to medium and beat for 6 minutes
- Add the salt and beat for a further 2 minutes
- Place the dough into a lightly oiled bowl and cover
- Leave to prove, doing 10 pinch and folds every 45 minutes, until doubled in size *
- Preheat the oven to 220° Celsius and if you have a baking stone, place it in the oven
- Lightly dust your work surface with flour, turn out the dough, cover with a damp cloth and leave for 15 minutes
- Without knocking back the dough, stretch to fit into a rectangular baking tin
- Place the dough onto your baking tin that has been sprayed with baking spray, making sure it fits into the corners
- Cover and leave to prove for 15 minutes
- Use your fingertips to create dimples in the dough, and lightly drizzle with olive oil
- Drain the pickled onions and place the onions over the top of the dough
- Sprinkle smoked salt over the top and leave to prove for 10 minutes
- Place into the oven and bake for 20 minutes, making sure that the dough has cooked properly on the bottom before removing from the oven
- Remove from the oven and leave to cool on a wire rack for 10 minutes then serve warm
Notes
See the links below for blog posts I published on December 19:
- 2023: Onion Chilli Relish
- 2021: Till Murder Do Us Part
- 2018: The Compleat Solution
- 2016: Overnight Tzatziki
- 2012: Simple Sugar Syrup
I am on leave and my aim this year is to make one recipe a day for my blog. That way I should have a lot to share with you in 2025.
I love focaccia, and as said before, so like pickled onions . . . so I’m going back to at least read again! Truly like your suggestion of herbs et al . . . perchance shall leave the reading of matters sweet to others . . .
This was one of my favourites I have made 🙂
Marriage made in heaven
thank you!
It would make a comforting meal with a bowl of piping hot onion soup 🙂
for sure!
I think my comment disappeared again…love this Italian classic and it would make a wonderful meal with a bowl of piping hot onion soup!
That sounds like a great combination 🙂
Foccaccia is such a brilliant bread to make, but I’ve only ever baked sourdough foccaccia. Yours looks so good, love the idea of pickling the onions. Pauline at Happy Retirees Kitchen.
Thanks Pauline 🙂
I do love some pickled onion! This would be a great combo Tandy.
cheers
sherry
Thanks 🙂
Wonderful recipe! I love focaccia with all the toppings and additions. Onion and garlic one is my favorite.
Thank you Balvinder 🙂
I can only imagine how good this tastes. We are huge fans of pickled onions. The combinations sounds wonderful. Wishing you a happy holiday.
And a happy Chanukah to you 🙂