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–+ servings
Onion and Nduja Focaccia

Onion and Nduja Focaccia

This bake brings together the sweet sharpness of roasted onion, the fiery richness of nduja, and the nutty depth of Grana Padano and Parmesan. Finished with oregano and a drizzle of EVOO, this focaccia is all about golden edges and bold flavour.
To make this focaccia with nduja and onion, you'll need a few simple ingredients and a little bit of time to prep the dough and toppings. Follow our step-by-step instructions and you'll be indulging in a slice in no time. Bon appétit! And don't forget to check out some of our other pizza and focaccia recipes for inspiration for your next baking day!
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Servings 2 people

Equipment

  • Pizza Steel, or Stone
  • Medium Ooni Detroit Style pan (32.4 x 24.1 x 5.9 cm) or similar
  • 1 wooden chopping board or peel for prep and serving

Ingredients
  

  • 1 focaccia dough
  • Nduja
  • Brown onion
  • Grana Padano cheese
  • Parmesan cheese
  • Dried oregano
  • Extra virgin olive oil

Instructions
 

  • Prepare Dough: 
    You can follow any of our dough recipes. We used our cold fermentation dough recipe for this particular bake. You will need to prepare the dough at least 24 hours ahead of time.
  • Prepare Cheese: 
    Grate both the Grana Padano and Parmesan cheeses and set aside in a bowl, ready for assembly.
  • Prepare Onion: 
    Slice onion into thin rings. Set aside for topping.
  • Prepare Nduja:
    Break nduja into small chunks or dollops using a spoon. No need to cook beforehand, it will melt beautifully into the focaccia during the bake.
  • Preheat Home Oven with Pizza Steel:
    Place a pizza steel or stone inside the oven and preheat to 250°C (482°F) for at least 30 minutes.
  • Prepare Base: 
    After cold fermentation, transfer the dough to a well-oiled tray or pan (we recommend the medium Ooni Detroit Style pan, 32.4 x 24.1 x 5.9 cm).
    Drizzle extra virgin olive oil (EVOO) over the top and begin to gently press and stretch the dough, pulling from underneath until it nearly reaches the edges of the pan.
    Cover and proof for another 15-20 minutes to allow the dough to relax and expand further.After proofing, press and stretch again until the dough comfortably reaches the edges of the pan.
    Drizzle with a little more EVOO, then use your fingertips to create dimples across the surface.
  • Assemble Focaccia:
    Sprinkle a light layer of the grated cheeses over the surface of the dough.
    Evenly distribute the sliced onions and nduja over the dough.
    Add a generous sprinkle of both cheeses.
    Sprinkle with dried oregano and a generous drizzle of EVOO.
  • Bake Your Focaccia:
    Bake at 250°C (482°F) for ~20 minutes, or until golden brown and crisp on top.
  • Serving:
    Once baked, remove the focaccia from the oven and transfer it to a cooling rack or a serving board. Finish with a light drizzle EVOO and sprinkle of dried oregano, if desired. Allow to cool slightly before slicing.
    Now it’s time to enjoy your Focaccia with Onion and Nduja!
Tried this recipe?Let us know how it was!