200 YEAR OLD Onion FOCACCIA (Ready in 70 min)

This incredible 200 year old Onion Focaccia recipe is ready in only 70 minutes. It's crispy, gooey, and delicious. The original recipe starts to appear in books around the year 1825 in the north of Italy.
Tiròt or tirotto is a gastronomic specialty of Felonica in the province of Mantua, and it's made of type "0" or bread flour and onions and it's among the traditional products of the Lombardy region. The name of "tiròt" would refer to a phase of preparation: the one in which the dough (tender and sticky) is "pulled" or spread inside the pan before cooking. After having poured it on the baking tray, we wait for it to rise before cooking it in the oven. At sight, it is thin and golden-colored.

Want to support the channel and be awesome? Consider buying me a little coffee or becoming a Patreon! I'll be forever grateful!

Mile Zero Kitchen MERCH:

KITCHEN EQUIPMENT USED IN THIS VIDEO:

FILM EQUIPMENT:

Affiliate Disclosure:
Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you. Thank you all, I truly appreciate it.

I'm proudly inspired by the cinematography of some amazing channels here on YouTube like Cat's Kitchen, Honeykki, El Mundo Eats, Cooking Tree, Alvin Zhou and many more....

Follow me on Instagram and Facebook: @milezerokitchen

Using this footage without permission or license is not permitted.

#focaccia
#onionfocaccia
#oldrecipe
#nokneadfocaccia
#lazyfocacciabread
#focacciabread

[MileZeroKitchen]

I mean...why not SUBSCRIBING? It's kinda cool around here 😏

[bobaslah]

Not only a chef .. but also a movie director 😍🙏

[Viva_la_natura]

This bread is like french onion soup and focaccia got married and gave birth to an angel inside my soul. With a fried egg it's a taste sensation that could usher in a new era of peace and prosperity. Bless you sir...😉

[zoemetro]

Holy cow. Made this the other day to bring to a party in Dublin...everyone was raving!! I only had a 12x12 pan..but it was the first thing eaten. Soooo delicious with the onions. Of course, I told everyone about the website. Will Be making again for pre Thanksgiving snack while people arrive and prepare their dishes. Thank you!

[AliciaGarcia-vzhk]

Cada video nuevo tuyo es un agasajo encanta q te EnCaNtE TU TRABAJO !! ....FELICIDADES POR TU CRECIMIENTO, TE LO MERECES .SE NOTA !! Saludos desde México 🍀

[ZakrobDoesGaming]

Incredible! Looking forward to making this

[hilalyendork]

Love the Chanel…. Absolutely one of the best cooking channels on YouTube. Beautiful! Cooking content for real cooks. Thanks.
What song is this?

[roothestew]

Watching dinner club- river po chapter, which brought me to this recipe. I’m from Miami so I need to change measurements from metric system to imperial system. Thank you for the video

[pl]

I’m going to make this after finishing the ciabatta which was great. This looks easy and yummy.

[marsy]

Damn boy...tkats Blow my mind. Idk why only 6k subs. Gretting grom Poland

[Bean]

Made this…delicious 👍🏼
Can I substitute with Almond flour? Have customers who are gluten free. Thanks 😊

[TheTdbT]

I bet this would be so good with an poached egg on top

[djda]

Bravissimo. Potresti attivare i sottotitoli in italiano?

[kaak]

bon avec de la farine de pois chiche (sans levure, et mettre 2 fois plus d'eau que de farine de pois chche)
oignon ou poireau possibles, on peut y ajouter des petits bouts de piment aussi

[ricardoabad]

Awesome as usuall!!! Thanks!!!! It, s like a croccantella isn, t it?

[claudiamedina]

I made it and although I loved it I also didn't. It taste it uncooked in the middle and I did put it back in the oven to cook longer. I followed all the steps and my dough was just like yours. Two major differences. My yeast was not that alive and I substituted lard for butter. Please help as the the crunchy part was fantastic and the onion was so sweet and delicious. But something just did not gel.
Thank you and love your channel.

[csibeszke]

Hi Dude!
Its a new perfect video also :D

[ugenlaboratorize]

Marvellous! Thanks for posting such enjoyable videos. I would like to know where you purchased your pans?!? I live in Canada but I am willing to pay for transport to get theses pans which seems perfect to get crusty results. Thanks

[adrianadi]

My favourite channel, can you please tell me if i did the mixture let s say more than needed in a take away shop and i don t want to overproof it after 45 min of rest, shall i put it in the fridge ?how long before cooking to take it out?thank you very much

[luzvez]

when are u going to ship these worldwide ? loll 😭
great video as always!!