Slice the onions and soak them in water.
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 molds or a large baking tray with parchment paper, place the onions on top with a drizzle of oil, then spoon the dough over, level it, and add more oil.
Bake in a preheated oven at 180°C for about 30 minutes.
Remove from the oven, flip the focaccia, top with mozzarella and speck, and return to 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 speck with cooked ham or bacon. Serve with a salad for a complete meal.
Italy, Campania
| Energy (kcal) | 181.65 |
| Carbohydrates (g) | 38.85 |
| of which Sugars (g) | 3.2 |
| Fat (g) | 0.49 |
| of which Saturates (g) | 0.09 |
| Protein (g) | 6.19 |
| Fiber (g) | 1.71 |
| Sale (g) | 0.7 |
