Focaccia Cipolla Bianca: white onions, a juicy dough and plenty of good oil — this version from the Fontana Cookbook bakes especially flavourfully in a pizza oven. Preparation is straightforward and works equally well in several trays for family or guests.
Ingredients
Dough
- 1.000 g Type 00 flour
- 500–700 g water
- 150 g neutral vegetable oil
- 150 g pork lard
- 100 g instant mashed potato mix (or cooked, mashed potatoes)
- 75 g yeast
- 30 g fine salt
- 50 g sugar
Topping
- 500 g white onions
- 100 g neutral vegetable oil
- 100 g water
- 1 pinch fine salt
- 1 pinch black pepper
Preparation
Make the dough
- Dissolve the yeast in the water. Mix the flour, dissolved yeast, vegetable oil, pork lard, instant mashed potato (or cooked mashed potato), sugar and salt into a smooth dough. Add the water as needed (500–700 g) gradually.
- Shape the dough briefly into a ball and let rest for about 15 minutes.
Portioning and proving
- Divide the dough into 3 equal portions and shape into balls. Cover and let rise until the volume has visibly increased.
- Roll the balls out with a rolling pin and place into 3 oiled pans à ca. 36 × 36 cm. Lightly coat the surface with a little oil and let rise again.
Prepare the onions
- Cut the white onions into fine strips. Season with salt and pepper.
- Heat the oil and water in a pan. Gently sweat the onions in it until soft.
Shape and bake the focaccia
- Use oiled fingers to press dimples into the dough.
- Spread the softened onions and their pan juices evenly over the dough.
- Bake in a preheated Fontana oven at about 400 °C for around 20 minutes.
Practical tips
- Add the water gradually: dough consistency varies by flour. The dough should be soft but still workable.
- Baking in a home oven: preheat as hot as possible. Baking time may vary by oven — watch the colour and the crust.
- For pizza and wood-fired ovens: thoroughly preheat the baking surface and ensure an even temperature. The focaccia benefits from intense top heat.
Recipe source: Fontana Cookbook.