A quick and tasty focaccia enriched with onions and speck, perfect for lunch or dinner.
Slice the onions and place them in water to drain.
Meanwhile, prepare a dough with water, flour, salt, oil and yeast; you will need a bowl because the dough is soft.
Line two 22 cm cake pans or a large baking tray with parchment paper, arrange the onions on top with a drizzle of oil, then spoon the dough over them, level it out and add more oil.
Bake in a preheated oven at 180° for about 30 minutes.
Take it out of the oven, turn the focaccia over, fill it with mozzarella and speck, and put it back in the top part of the oven to brown for 5-10 minutes according to taste.
Store in an airtight container for up to 3 days.
You can replace the speck with cooked ham or pancetta. Serve with a salad for a complete meal.
Italia, Campania
| Energy (kcal) | 157.19 |
| Carbohydrates (g) | 28.89 |
| of which sugars (g) | 3.81 |
| Fat (g) | 2.79 |
| of which saturates (g) | 0.41 |
| Protein (g) | 4.62 |
| Fibre (g) | 1.5 |
| Salt (g) | 0.51 |
