A flat bread high, soft, moist at the right point. The chef Paolo Griffa it really amazed me. Because you expect everything from starred chefs but, let's face it, not a certain amount of rusticity that you hope to find in bread, pizza and focaccia. These are the usual prejudices, it is true, and I also fall for it.
In reality, Griffa, in addition to having revolutionized the kitchen ofPetit Royal Hotel in Courmayeur with a surprise starred menu featuring 40 dishes, a concentrate of techniques and products of the highest quality from the Aosta Valley, he also conquered the whole valley during the March lockdown with his direct Instagram and the recipe of her Pizza, to do at home.
That's why I didn't really have to be amazed in front of hers onions focaccia.
And at the first moving lunge I could not help but ask him for it recipe, to do it again at home.

Focaccia with onions by Paolo Griffa

For the polish
1 kg of Manitoba flour
1 l water
1 gr brewer's yeast
Method
Mix all the ingredients and let it rise for 12h at 20 ° C.

For the stewed onions
2 kg white onions
Method
Peel and cut the onions into slices not too thin. Put a little oil in a saucepan and sweat the onions, adding water to cook but they must still remain consistent, they must not be undone.

For the dough:
Polish
1 kg of tumbled flour
500 gr Manitoba flour
500 gr durum wheat semolina
650 gr water
60 gr yeast
60 gr salt
210 gr extra virgin olive oil
30 gr malt
Stewed onions

Method
Mix all the ingredients. Leave to rest for 30 min. Form loaves of 800-900 gr per tray (about 4 trays will come). Oil the surface. Let it rise for 1 hour. Spread with your hands. Triple the dough. spread the stewed onions on the surface. Bake at 180 ° C 100% humidity for 15 min. Bake at 170 ° C fan at 3 0% humidity for 3 min. Remove from the oven and immediately remove from the pan, leave to cool on wire racks.