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Cipolline onion focaccia

Recipe by Paola- Italy On My Mind

Makes one 22cm focaccia

  • 75g warm cooked Desiree potato (one small potato)
  • 125g superfine semolina
  • * 125g weak flour*
  • 3g instant dried yeast
  • 1/2 tsp sugar
  • 175g tepid water
  • 1/2 tsp salt
  • 3 cipollina onions, peeled and finely sliced
  • olive oil
  • dried thyme
  • *you could also replace the semolina and weak flour with plain flour – so 250g plain flour as an alternative
  1. Place the potato in a small saucepan filled with cold water. Bring to the boil then reduce the heat and simmer for 25-30 minutes until fork tender. Peel, place through a potato ricer then set aside to cool slightly.
  2. Whisk the two flours, dried yeast and sugar in a bowl. Add the potato (which should still be warm, not hot) and tepid water. Stir through using a wooden spoon, then add the salt. When it comes together, tip onto a floured work surface and knead for a few minutes until smooth then fold onto each other a couple of times.
  3. Oil the base and sides of a 22 cm diameter cake pans. Place the mound of dough in the centre of each the two oiled pans (dough seam side down) and cover both with clean tea towels. Place in a draught-free part of the kitchen for at least an hour or until doubled in size.
  4. In the meantime, cook the onions in a splash of olive oil in a small non-stick frypan for about 10 minutes until cooked through but not yet coloured. set aside to cool.
  5. Heat the oven to 200C conventional.
  6. With well-oiled hands and fingers, lift the dough from the pan and flip onto the other side. Push the dough back into shape in the pan using your fingers, so that the surface is covered with many small indentations. Top with the cooled cooked onions, drizzle on some EVOO.
  7. Bake for 30 minutes, at which time it will be golden. Serve with mushroom soup (below). This cipolline onion focaccia is best eaten within 24 hours of baking – heat up in the microwave oven slightly if you would like to eat it warm once it has cooled.

 

This cipolline onion focaccia is the perfect accompaniment to Paola’s mushroom and potato soup. Recipe here.

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