herald

Thursday 16 August 2018

red onion focaccia INSTRUCTIONS

1. Mix tepid water and yeast in small bowl until dissolved.

2. Sieve flour and fine salt in large bowl and make well in the centre. Pour in half the liquid and the olive oil and mix. When it starts to come together add remaining liquid to form sticky dough.

3. Flour a clean surface and knead for 10 mins using more flour if necessary. Dough should not be sticky, but smooth and elastic.

4. Oil a bowl and place dough in, oil some cling film and cover. Leave for up to 90 mins in a warm place to rise until doubled in size.

5. Whilst dough is proving, caramelise red onion in a pot with olive oil and cook until soft. Remove from heat and leave to the side.

6. When dough has risen, knock out the air with your fist whilst still in the bowl and leave for 15-20 mins, covered in cling film again.

7. Oil baking tray with olive oil and place dough on tray. You don't need to manipulate it as it will cook into the shape of the tray.

8. Using your finger to gently prong the dough evenly and drizzle olive oil over it and scatter with sea salt and caramelised onions.

9. Place in preheated oven to 180°C and bake for 25-35 mins until crusty and hollow sounding when tapped underneath. Remove and place on cooling tray. This bread is best served warm.

INGREDIENTS

300ml tepid water

3 tsp fresh yeast

500g Italian type '00' strong flour plus extra for rolling and dusting

1 tsp fine salt

4 tbsp olive oil, plus extra for greasing

Glug of extra virgin olive oil

15g coarse Maldon sea salt

1 red onion, thinly sliced

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