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.
Italia, Campania
| Energy (kcal) | 152.6 |
| Carbohydrates (g) | 28.82 |
| of which Sugars (g) | 2.4 |
| Fat (g) | 2.7 |
| of which Saturates (g) | 0.39 |
| Protein (g) | 4.4 |
| Fiber (g) | 1.42 |
| Sale (g) | 1.07 |
