Focaccia (Alle Cipolle)

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Focaccia (Alle Cipolle)

Focaccia (Alle Cipolle)


  • 250g of flour
  • 1 egg
  • 15g of yeast
  • 1 glass of milk
  • 2 large onions
  • Parsley
  • 50g of butter
  • Oil
  • Salt


Dissolve the yeast in a little warm milk, add enough flour to make a small sandwich and let it rise for about 1 hour. On the work surface, place the flour in a heap, shell the egg in the centre, and add the leavened bun and enough milk to obtain a soft dough. Make it into a ball and let it rest for an hour.

Meanwhile, in a pan, let the butter melt and season the finely chopped onions, add salt and sprinkle with a little chopped parsley.

Add them, except for a few spoons, to the dough, working it quickly with your hands, then spread it on the bottom of a buttered pan, sprinkle it with the remaining onions, cover it with aluminium foil and bake in the oven at 180 ° for half an hour. Remove and serve hot.

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