Onion Fugassa (Liguria)

There are many variations of fugassa, but or me the best is the fugassa that it is eaten in Liguria....wth lots of olive oil and onions.

 

Onion Fugassa (Ligurian Focaccia)

3 1/2 cups of flour
2 1/2 teaspoons of active dry yeast
1 teaspoon of sugar
3/4 cup warm water (more or less depending on your flour)
4 tablespoons extra-virgin olive oil
2 teaspoons of sea salt
Coarse sea salt and extra-virgin olive oil for sprinkling

Topping

2 onions (sliced)

Olive oil

Salt

Mix 1/2 cup of warm water with sugar, and dry yeast. Set aside until is foamy (5-8 minutes). In a big bowl, mix it with the remaining water, and the olive oil.

Mix the flour with the salt. Incorporate this flour/salt mix into the yeast/water mixture until you have a soft dough (it does not have to be a sticky dough). Put the dough on a table with flour, and knead it for 10 minutes. Place this dough in a oiled bowl, cover it, and let it rise at room temperature until double in size (1.5 hour).

In a bowl, place the sliced onions with olive oil and salt. Let it rest for 1 hour.

Put this dough in a table with flour again, and with a rolling pin, create a rectangle depending on your oven pan. With your fingertips, create deep dents of 1 cm. Cover with a dish towel, and let it rise for 1 hour.

Preheat the oven at 435F, and put a container with water to create a moist environment. Distribute the sliced onions on top of the fugassa, and sprinkle with  olive oil. Let it bake for about 20-30 minutes, or until golden brown (and cooked!). Serve at room temperature. Enjoy!!