Stuffed Focaccia with Onions and Cherry Tomatoes

To prepare the stuffed focaccia with onions and cherry tomatoes, mix the semolina 1 and all-purpose flour 2 together. In a separate bowl, crumble the fresh yeast 3.

Pour in 1 1/3 cups of lukewarm water and mix with your hands to dissolve the yeast 4. Incorporate the mixture into the flours 5 and knead vigorously by hand, lifting and pressing the dough with your knuckles until it has absorbed the liquid well; it should be soft and fluffy 6.

Add the salt 7 and the oil 8 and continue kneading by hand 9.

You should obtain a smooth and homogeneous dough 10, cover it with plastic wrap and let it rise in the oven with the light on for 2 hours 11. Meanwhile, prepare the filling: peel and slice the golden onions 12.

Do the same with the red onions 13. Heat a generous amount of oil in a saucepan 14, then add the onions 15.

Salt immediately 16, this way the onions will release their water during cooking and will not burn; then add the whole cherry tomatoes and pour in 1 1/3 cups of hot water 17. Mix well, cover with the lid 18 and cook on high heat for 4-5 minutes, then lower the heat to a minimum and let the onions stew for about 30-40 minutes.

The onions should be soft and translucent 19. At this point, oil a sheet of parchment paper and place it on a rectangular baking sheet measuring 11x14 inches 20. Retrieve the risen dough and sprinkle it with a little flour 21.

Stretch it with your hands on the work surface 22, then roll it out with a rolling pin to create a thin rectangular shape 23, larger than the size of the pan. Roll the dough onto the rolling pin and unroll it onto the pan. Run the rolling pin along the edge to trim any excess dough 24.

Set aside the trimmed dough 25 and fill the focaccia with most of the stewed and cooled onions 26, reserving 3-4 tablespoons for the surface. Now roll out the trimmed dough again with the rolling pin 27.

Create another rectangular sheet like the first one 28 and place it on the pan to cover the focaccia with a second layer 29. Seal the edges by pressing with your fingers to prevent the filling from spilling out during cooking 30.

Cover the surface with the remaining onions, drizzling it with their cooking liquid. Drizzle with some oil and moisten with a little water, then season with salt and plenty of dried oregano 31. Poke the surface with a fork, being careful not to pierce the bottom layer. Bake in a static oven at 350°F for 40-45 minutes. Remove from the oven and let the stuffed focaccia with onions and cherry tomatoes cool slightly 32, then cut it into squares with scissors and serve 33!