Focaccia con albóndigas, cebolla caramelizada y queso gratinado

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Focaccia con albóndigas, cebolla caramelizada y queso gratinado. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Focaccia con albóndigas, cebolla caramelizada y queso gratinado is one of the most favored of current trending foods in the world. It's easy, it's fast, it tastes yummy. It is enjoyed by millions every day. Focaccia con albóndigas, cebolla caramelizada y queso gratinado is something that I have loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Focaccia con albóndigas, cebolla caramelizada y queso gratinado, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Focaccia con albóndigas, cebolla caramelizada y queso gratinado delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Focaccia con albóndigas, cebolla caramelizada y queso gratinado is 4 - 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can have Focaccia con albóndigas, cebolla caramelizada y queso gratinado using 8 ingredients and 10 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Take to make Focaccia con albóndigas, cebolla caramelizada y queso gratinado:

1. Cebolla caramelizada
2. Albóndigas
3. Queso gouda
4. Focaccia
5. 450 gr harina de fuerza
6. 350 gr agua
7. 4 gr levadura seca de panadero
8. 10 gr sal

Steps to make to make Focaccia con albóndigas, cebolla caramelizada y queso gratinado

1. La masa de la focaccia la hacemos la víspera. En un bol ponemos la harina y la sal y lo mezclamos. Añadimos el agua, la levadura y el aceite y mezclamos.
2. Tapamos con un trapo y dejamos leudar unas 4 horas. Cada dos, hacemos unos pliegues subiendo la masa de abajo a arriba y centro por toda la circunferencia.
3. Al cabo de las 4 horas, tapamos y dejamos leudar toda la noche en la nevera (esto en verano, en invierno, podemos dejarlo fuera). Así estaba a la mañana siguiente.
4. Ponemos aceite en una bandeja apta para horno y ponemos la masa por toda la superficie. Tapamos y dejamos leudar 1 hora.
5. Hacemos una mezcla con 2 c.s. de aceite, 1 c.s. de agua y un poco de sal y ponemos por toda la superficie.
6. Ponemos escamas de sal y un poco de orégano y horneamos a 220° hasta que esté doradita.
7. Nos esperamos que se enfríe y cortamos una porción al gusto y la abrimos por la mitad.
8. Ponemos un poco de la salsa de las albóndigas, una capa de cebolla caramelizada, las albóndigas que quepan encima y cubrimos con queso fundido.
9. Espolvoreamos con un poco de pimienta y orégano y listo!
10. 

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