Recipe by Chef Pino Ficara, www.pinoficara.com
Photo by Julia Griner

Serves 8 to 10

Ingredients:
1 large onion, cut into thin rounds
1 cup warm water (about 100F)
1 cup Moretti at room temperature
2 Tbsp honey
1 tsp dry yeast
extra virgin olive oil
4 1/2 cups all purpose flour
salt

Procedure:
Toss the onion with salt and olive, let rest for about an hour. In the
meantime mix beer, water, honey and yeast. Set aside for about 10 minutes.

In a standup mixer put the water and beer mixture,1 tbsp of extra virgin
olive oil,  add two cups of flour and with the paddle attachment mix at low
speed for about 2 minutes. Stop, scrape sides of the bowl, add another cup
of flour with the salt. Add at this point minced fresh herbs if desired,
about 1 tbsp. Mix at low speed for about 2 more minutes. Add the rest of the
flour and keep mixing until the dough collects around the paddle. At this
point switch to the dough hook and mix at low speed for another 10 minutes.

The final dough will be sticky but elastic. Transfer the dough to a well
oiled bowl, cover with plastic and set aside for about an hour, until
doubled in bulk.

Line an oiled baking sheet with parchment paper, spread the dough and let
rest another hour at room temperature, or in the fridge overnight.

Preheat the oven at 425F, make some dimple in the dough with oiled finger
tips, cover the focaccia with the marinated onions and sprinkle some coarse
salt.

Bake for about 20 minutes or until risen and golden brown. Switch to lower
half of the oven if the onion start to burn.

Let cool and serve with your preferred cheeses and cold cuts accompanied
with a glass of chilled Moretti.