RECIPE OF THE WEEK
RED ONION FOCACCIA
Focaccia is such a crowd pleaser. I take it to all my picnics as it’s perfect with sliced meats, cheeses and dips. It’s also a great centrepiece for a nice dinner party. It’s very simple to make but definitely has the wow factor. Get creative with the toppings!
- 4 Tbsp Olive Oil
- 465 g Plain Baking Flour
- 330 g Water (lukewarm)
- 14 g Fast Action Yeast (2 x 7g sachets)
- 15 g Salt
- 10 g Sugar
- 1 Red Onion, sliced into thin wedges
- Preheat the oven to 200 degrees celsius (fan forced).
- Put the water, yeast and sugar into a large mixing bowl and mix quickly with a fork. Mix in the flour and salt by hand, then add 2 tbsp of the olive oil and mix until you have a loose dough. It might be quite sticky.
- Drizzle a little olive oil onto a clean work surface and knead the dough for 5 minutes. Return to the bowl, cover with cling wrap and set aside for an hour or until doubled in size.
- Grease a large, high-sided baking tray with 1 Tbsp olive oil. Turn the dough onto the work surface and knead for one minute. Then pop the dough into the tray and coax it into the corners as best you can. Wet your fingers and press deep dimples all over the surface of the dough. Cover and set aside for another hour.
- Remove the cover and drizzle the remaining 1 Tbsp olive oil over the bread, sprinkle generously with sea salt and scatter the onion pieces across the bread. Pop into the oven and bake for 30 minutes or until golden.
- Make a big focaccia on a Sunday night and it can be turned into delicious sandwiches for Monday lunch boxes for the whole family.
- You can play around with focaccia art and create ‘drawings’ with whatever you use to adorn your bread. You can use hard herbs like rosemary or thyme, cherry tomatoes, brown onion or garlic. The options are endless!
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