Focaccia with Onion and Thyme

Sliced warm or cold focaccia pairs excellently with cold cuts, and it also goes wonderfully with a glass of good wine or a mug of beer.

Details

  • Preparation Time: 70 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Oil, olive

  • 450 g Dough, puff

  • 60 ml Oil, olive

  • 2 spoons Thyme, fresh

  • 2 pinch Spices, pepper, black

  • 0.5 teaspoons Salt, table

  • 1 piece Onion, raw

Steps

  1. Roll out the leavened dough on a lightly floured surface into a rectangle measuring 25 x 40 cm. Grease a baking dish well with oil, then place the rolled-out dough into it.

  2. In a small bowl, mix olive oil, thyme, ground pepper, and salt. Brush the top of the dough with half of the mixture (using a brush or a sprig of rosemary). Let the dough rise in a warm place for 1 hour.

  3. Preheat the oven to 200 degrees Celsius. Peel the onion and cut it in half. Slice both halves into thin pieces. Use your fingers (or the handle of a wooden spoon) to make indentations all over the risen dough, then press the onion slices into these indentations. Bake the focaccia in the preheated oven for 20 minutes or until it turns a beautiful golden brown.

  4. Drizzle the baked focaccia with the remaining seasoned oil. Slice it into pieces of your desired size, serve on a plate or platter, and enjoy warm or cold.

Nutrition Information (Per 100g)

  • Calories: 294.14 kcal
  • Fat: 5.82 g
    • Saturated Fat: 0.86 g
  • Carbohydrates: 51.29 g
    • Sugars: 0 g
  • Protein: 6.68 g
  • Fiber: 1.29 g

Advice

Thyme can be substituted with rosemary and/or oregano if desired.