Focaccia con cipolla di tropea e brie

La ricetta Focaccia con cipolla di tropea e brie
La Focaccia con cipolla di tropea e brie è un piatto tipico dell’Italia meridionale, in particolare dell’Italia sudoccidentale. Questa deliziosa focaccia viene spesso servita come antipasto o comeContours, in compagnia di un buon vino rosso. Il sapore intenso della cipolla di tropea, combina in modo unico con la morbida freschezza del formaggio brie, creando un’esperienza gastronomica unica e coinvolgente.

• Preheat the oven to 200°C (400°F).
• Melt 50g of butter in a pan over medium heat, then add 3-4 thinly sliced red onions and cook until caramelized, about 20-25 minutes.
• Add 2-3 tablespoons of crema di latte and stir well. Cook for an additional 5-7 minutes.
• In a separate bowl, combine 500g of warm water, 10g of active dry yeast, and 1 teaspoon of sugar. Let the mixture sit for 5-10 minutes until it becomes frothy.
• Add 500g of all-purpose flour, 1 teaspoon of salt, and the frothy yeast mixture to a mixing bowl. Mix until a dough forms.
• Knead the dough for 10-12 minutes until it becomes smooth and elastic.
• Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
• Punch down the dough and transfer it to a baking sheet lined with parchment paper. Roll out the dough to a thickness of about 1 cm (1/2 inch).
• Spread the caramelized onion mixture evenly over the dough, leaving a 1-inch border around the edges.
• Crumbly brie cheese and cippollini onions on top of the onion mixture.
• Drizzle with a little extra melted butter if desired.
• Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
• Remove from the oven and let it cool for a few minutes before slicing and serving.

Per maggiori dettagli o varianti vai alla ricetta completa.