Focaccia, with its characteristic texture and dimpled surface, has become hugely popular in recent years. This version has a delectable red onion and fresh sage topping.
- 210ml / 1 cup of water
- 15ml/1 tbsp olive oil
- 350g/3 cups unbleached white bread flour
- 2.5ml/half a tsp salt
- 5ml/1tsp easy-blend (rapid rise) yeast
- 15ml/1 tbsp chopped fresh sage
- 15ml/tbsp chopped red onion
For the topping:
- 30ml/2 tbsp Olive Oil
- half a red onion thinly sliced
- 5 fresh sage leaves
- 10ml/2 tsp course sea salt
- coarsely ground black pepper
- Pour the water and oil into the bread pan. Reverse the order in which you add the wet and dry ingredients, if necessary.
- Sprinkle over the flour, ensuring that it covers the liquid. Add the salt and sugar in separate corners, make a small indent in the flour and add the yeast.
- Set the bread machine to the dough setting. If your machine has a choice of settings use the basic or pizza dough setting and press start.
- Lightly oil a 25cm-28cm/ 10-11in shallow round cake tin or pizza pan. When the cycle has finished, remove the dough from the pan and place it on a surface lightly dusted with flour.
- Knock the dough back (punch it down) and flatten it slightly. Sprinkle over the sage and chopped red onion and knead gently to incorporate. Shape the dough into a ball, flatten it, then roll it into a round of about 25-28 cm/ 10-11 in. Place in the prepared tin. Cover with oiled clear film (plastic wrap) and leave to rise in a warm place for 20 minutes.
- Meanwhile, preheat the oven to 200 degree C / 400 Degrees F / Gas 6. Uncover the risen focaccia, and using your fingertips, poke the dough to make deep dimples over the surface. Cover and leave to rise for 10-15 mins or until the dough has doubles in bulk.
- Drizzle over the olive oil and sprinkle wih onion, sage leaves, sea salt and black pepper. Bake for 20-25 mins, or until golden. Turn out on to a wire rack to cool slightly. serve warm.
Recipe courtesy of the book “BREAD” by Christine ingram & Jennie Shapter – ISBN-10: 0-7548-1788-1