Food memories are preserved hand by hand. This is an original recipe from my grandmother, hailing from the italian area called Basilicata, handed down to my mom and then to me.
The dough is very easy to make, doesn’t need to knead.
This typical italian focaccia has to reach a medium height, seasoned with extravergin olive oil which makes it incredibly soft and enhanced by fresh spring onions.
Anyone who loves to discover and taste the typical italian specialities can’t miss it!
This video recipe was inspired by Jamie Oliver’s #MyFoodMemories
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Makes one focaccia in a 14,5 x 9 inch (37 x 23 cm) baking tray
3 1/3 cups (500 g) High Gluten Flour or Bread Flour (italian Manitoba flour)
1 1/2 (7 g) teaspoon Salt
1 teaspoon (4 g) Sugar
1 1/2 teaspoon (7 g) Active Dry Yeast
About 1 1/3 cups (340 ml) Warm Water
1 1/2 pound (700 g) Spring Onion
Extra Virgin Olive Oil
Pour the flour in a big bowl. Add salt close to the inner bowl’s edge. Make a dip on the center of the flour and pour the sugar and the yeast inside of it. Pour warm (not hot!) water into the dip and mix the yeast with the sugar untile smelt. Go on with the whole thing until the water will be absorbed and the dough will have a sticky consistency.
Knead for few seconds into the bowl. Put some flour under and over the dought to avoid it to be excessively sticky.
Cover the bowl with a plastic wrap first, then with a rag and let it rise in a warm place for at least 3-4 hours.
Meanwhile wash and cut the spring onions, put them in a frying pan with 5 tablespoons extravirgin olive oil, salt and some water. Cook at high heat for about 15 minutes, until it will be ready. Use some water to wet the spring onions if they become too dry.
Cover the backing tray’s bottom surface with a layer of baking paper and grease it with some extra virgin olive oil.
After the dough has grown, stretch it in a medium thick rectangle, pour the stewed spring onions, extra virgin olive oil and a pinch of salt.
Roll the dough and roll it again making a spiral. Move it to the backing tray and stretch it with your hands, no matter if the filling will get out.
Cover it and let rising for about 30 minutes.
Put some extra virgin olive oil on the surface, salt and bake it in a preheated oven at 392 F (200°C) for about 15-20 minutes, until it’s brown gold.