Apulian focaccia with onions

Name: Apulian focaccia with onions
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Type 0 flour 1 ¾ cup; Remilled durum wheat semolina 1 ¼ cup; Potatoes 5 oz; Water 1.1 cups; Fine salt 1 ¾ tsp; Brewer's yeast 0.1 oz; Sugar 1 tsp; Onions 0.67 lb; Black olives ¼ cup; Extra virgin olive oil 7 ½ tbsp; Coarse salt 1 spoonful; Extra virgin olive oil to taste

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Lactose Free
Vegetarian
Vegan

Difficulty: Average
Prep time: 30 min
Cook time: 60 min
Serving: 6
Cost: Low
Note + the rising time (approximately 4.5 hours total)

PRESENTATION

Recipe by
Cinzia Gullà

Pugliese focaccia is really all about that soft, moist bite and those golden edges. And you know what? The trick is boiled potatoes in the dough. Seriously good. This comes straight out of Puglia in Southern Italy. Folks there really know how to make their Italian flatbread last longer and taste so so much better. Instead of the usual toppings like cherry tomatoes or oregano, onion focaccia from this region keeps it simple and bold with sweet onion slices and black olives scattered right on top. And the flavor? No need to fill the bread or hide anything—everything sits on the surface, soaking into the crust. Gives every piece a tender, savory vibe. It’s the kind of Pugliese focaccia that stands out at any table and works pretty much any time of day. For sure. Snack, lunch, or aperitivo? Can't go wrong.

Thing is, not everyone realizes how much the boiled potato in the dough changes things, but it really really makes a difference with this traditional Italian bread. The inside stays soft even after sitting out, and you still get those crispy edges that everyone loves about good homemade focaccia. Compared to the focaccia barese you see in other parts of Puglia, this focaccia con cipolle skips the tomatoes and focuses on the onions, which caramelize as they bake. Sweet and mellow. Across Southern Italy, especially in Puglia, folks will grab a square of this authentic Italian focaccia for breakfast, a quick snack, or with a drink in the evening. It’s pretty much the kind of food that doesn’t need a lot of fuss and goes with almost anything. This Apulian focaccia is more than just a meal; it’s a piece of Puglian culture that showcases the region's knack for simple yet really good flavors. Whether you're new to Italian cooking or a seasoned pro, you gotta try this. And honestly, you'll love how it fits right into any meal, making your day a bit more delicious with every bite. Really.

INGREDIENTS

For the dough (for a 12x8 inch pan): Type 0 flour 1 ¾ cup (220 g); Remilled durum wheat semolina 1 ¼ cup (180 g); Potatoes 5 oz (140 g); Water 1.1 cups (260 g); Fine salt 1 ¾ tsp (10 g); Brewer's yeast 0.1 oz (3 g); Sugar 1 tsp

For the topping: Onions 0.67 lb (300 g); Black olives ¼ cup (60 g); Extra virgin olive oil 7 ½ tbsp (100 g); Coarse salt 1 spoonful

For greasing: Extra virgin olive oil to taste

Preparation

How to prepare Apulian focaccia with onions

To make Apulian focaccia with onions, first boil the potatoes starting from cold water for about 30 minutes or until they are soft enough to pierce with a fork 1. Once cooked, peel the potatoes and mash them with a fork 2. Let them cool slightly and, in the meantime, pour the semolina and all-purpose flour into a bowl 3.

Add the dried yeast 4 and sugar 5, then make a well in the center and add the mashed potatoes 6.

Pour the water in gradually 7 while mixing with your hands to absorb it 8. Once you have a smooth and homogeneous mixture, add the salt 9 and work it in uniformly.

Transfer the dough to a floured work surface and stretch it with your fingers to form a rectangle 10, then proceed with the folds: fold the top edge towards the center 11, then fold the bottom edge and overlap it 12.

Do the same with the lateral edges 13, then flip the dough 14 and round it off by turning it on the surface with your hands 15.

Cover the dough with a bowl and let it rest for 30 minutes 16, then repeat a set of folds. Flip the dough again, round it off, and place it in an oiled bowl 17. Cover with plastic wrap and let it rise away from drafts for about 3 hours or until it doubles in volume 18.

After the rising time, pour the dough into an oiled 12x16 inch pan 19. Stretch the dough gently with oiled hands 20 and let it rest for another hour. Meanwhile, clean and slice the onions into thin rings 21.

After this time, pour the oil over the focaccia 22 and press your fingertips into the dough to create the usual dimples 23, then add coarse salt 34.

Spread the onion rings evenly over the surface 25, then add the olives 26 and drizzle with a little more oil. Bake in a preheated static oven at 392°F for about 30 minutes. When it's nicely golden, remove from the oven and enjoy your Apulian focaccia with onions 27!