Topping recipe

Focaccia Olive e Cipolla Rossa

Name: Focaccia Olive e Cipolla Rossa (topping recipe)
Yield: 1 pan
Cuisine: Italian
Ingredients: 90g Extra-virgin olive oil; 55g Warm water; 5g Fine sea salt; 120g Red onion, sliced into thin rings (1 medium onion); 80g Black or green olives, pitted and torn (about 25 olives); 2g Fresh thyme leaves (3–4 sprigs); 3g Flaky sea salt (¾ tsp); 15g Extra-virgin olive oil (finishing drizzle) (1 Tbsp)

Salamoia, Red onion, sliced into thin rings, Flaky sea salt. Scaled for 1 pan.

1 panFocaccia18×13"Salamoia

Build each pan

After the dough is shaped

1pan

Pan size

base

Salamoia

⅓ cup70 g

Toppings

Red onion, sliced into thin ringsTossed in a little oil first so it doesn't scorch

1 medium onion120 g

Black or green olives, pitted and torn

about 25 olives80 g

Fresh thyme leaves

3–4 sprigs2 g

Finishing

Flaky sea salt

¾ tsp3 g

Extra-virgin olive oil (finishing drizzle)

1 Tbsp15 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Whisk the warm water and salt together until no grains remain, then whisk in the olive oil until the mixture turns cloudy. It will separate within a minute — whisk it again right before you use it. Pour it over the dough immediately after dimpling so it pools in the wells; do not let it sit on the dough for more than 10 min before baking. Never cook this.

Extra-virgin olive oil

90 g

Warm waterBody temperature — helps the salt dissolve

55 g

Fine sea salt

5 g

Put it together

Once the sauce is made, for each pan

BeforeDimple the dough and pour the salamoia over.
BeforeScatter the onion rings and press the olives into the dimples, then the thyme over everything.
AfterFlaky salt and the finishing oil over the hot focaccia.

Shopping list

For 1 pan

Extra-virgin olive oil90 g

Warm water55 g

Fine sea salt5 g

Red onion, sliced into thin rings120 g

Black or green olives, pitted and torn80 g

Fresh thyme leaves2 g

Flaky sea salt3 g

Extra-virgin olive oil15 g

Pair with

Make a focaccia dough to match. The calculator opens with focaccia pre-selected — pick pan size and proof time next.

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