Leek and onion focaccia (Simili sisters’ recipe)

Ingredients, double batch
1 kg Italian '00' flour
550 g water
20 g fresh yeast, or 1 sachet dried yeast weighing 7 g
20 g salt
2 tablespoons extra virgin olive oil
For the topping
1 large leek; the original recipe calls for 2 Tropea onions
1 large onion
Extra virgin olive oil
Butter
For brushing
6 tablespoons extra virgin olive oil
6 tablespoons water
2 teaspoons salt
This is adapted from a recipe by the Simili sisters, masters of breadmaking. The only change was using dried yeast, calculated from the required fresh yeast weight: 20 g x 7 = 140 ÷ 23 = 6.08 g dried yeast.
I used a sachet weighing 7 grams.
Instead of Tropea onions, I used a large leek and a large onion.
The result was fantastic: a tall, soft focaccia.

I put the flour, sachet of yeast and oil in the mixer bowl.

I add the water and start kneading with the dough hook at medium speed.

I add the salt and work for about 10 minutes.

A uniform ball has formed. I put it on the work surface, knead briefly and form a smooth ball.

I oil a large bowl, add and oil the dough, and cover with an upturned bowl. I placed it over a radiator for 1 hour and 30 minutes until doubled in volume. Alternatively, heat the oven to 50°C, turn it off, leave the light on and put the covered bowl inside.

While it rises, I wash and thinly slice the leek and onion.

I gently soften them in a frying pan with a little oil and a piece of butter, seasoning lightly with salt.

I take the dough, which has doubled in size.

I turn it out onto the work surface.

I gently roll it into a rectangle.

I transfer it to a baking tray lined with baking parchment. I used the oven tray because there is a lot of dough; alternatively, use 2 trays measuring 25 x 30.
I spread it evenly with my hands right to the edges, cover and rest for 30 minutes.
Then I press my fingertips into the dough to make dimples.


I cover with the leek and onions.

In a bowl, I emulsify the oil, water and salt into a thick, greenish mixture.

I brush it over the whole surface of the focaccia.

I cover and leave to rise for another 1 hour and a half, until doubled in size.

I preheat the oven to 200°C and bake for 30 minutes.

Delicious warm with salame or other cured meats of your choice. For a smaller focaccia, halve the quantities.