Onion Focaccia

ONION FOCACCIA

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.

 INGREDIENTS:

  • 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

METHOD:

  1. Pour the water and oil into the bread pan.   Reverse the order in which you add the wet and dry ingredients, if necessary.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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