You will need:
Dough
- 500g Flour, type 1 or Italian “0” flour
- 400g Water
- 120g Sourdough starter
- 30g Olive oil
- 10g Salt
Filling
- White onion
- Olive oil
- Salt
For the topping
- 30g Lukewarm water
- 30g Olive oil
- Dissolve the sourdough starter in water, then gradually add the flour and salt.
- Knead the dough and add the olive oil while continuing to knead.
- Grease a bowl with olive oil and place the dough in it.
- Also, grease the surface of the dough with olive oil.
- Cover the dough and let it rest at room temperature for 30 minutes.
- Fold the dough a few times (you can do it in the bowl without placing it on the work surface), then let it rest for another 30 minutes.
- Fold the dough again.
- Cover it well with plastic wrap and refrigerate for 24 hours.
- After the refrigeration time, take the dough out of the fridge and let it come to room temperature for 1 hour.
- Place the dough on a lightly floured work surface.
- Fold the dough in half.
- Separately, grease a baking sheet with olive oil and place the dough on it. Grease the surface of the dough with olive oil as well.
- Now, place the dough in a turned-off oven or any other warm, draft-free place for 1 hour.
- Take the dough out again and gently press it with your fingertips to distribute it on the baking sheet, without pressing too hard.
- Sprinkle the surface of the dough with salt and let it rise again.
- Thinly slice the onion. Add a tablespoon of olive oil and a pinch of salt. Mix well and set aside covered.
- After the rising time, take the dough. Pour warm water over the entire surface of the dough, followed by olive oil. If desired, lightly press your fingertips to create small dimples on the surface of the dough (do not press too hard).
- Arrange the sliced onion on top and let the dough rise again for 1 hour.
- Meanwhile, preheat the oven to 240°C (475°F).
- Bake the focaccia for 15-20 minutes (depending on your oven).
- Carefully place the baking sheet in the oven, being careful not to deflate the risen dough.
