So Foccacia-ing good
Serves 8
2 hour 40 minutes
Ingredients
Yeast 7g sachet
Plain Flour 325g
Warm water 225g
Salt 9g
Rosemary 2 sprigs
Garlic 2 cloves
Red onion 1
Balsamic vinegar 2 tbsp
Sugar 2 tsp
Thyme 2 sprigs
Method
To make the dough, put the yeast, flour, salt and a tablespoon of oil into a mixing bowl. Be careful not to let the salt come into direct contact with the yeast as this can kill it.
Using a mixer with dough hook attached to combine the ingredients and gradually pour in the water.
Knead in the mixer for 5 minutes, before turning out onto a floured surface and knead by hand for a further 5 minutes, stretching the dough out.
Place the dough in a lightly oiled bowl, cover with cling film, and leave to prove in a warm place for an hour.
Once the dough has doubled in size transfer it to a baking tray and gently stretch and flatten the dough, pushing it into the corners.
Cover with cling film and leave it to prove for another hour.
Finely chop the garlic and add to a frying pan with 3 tbsp of olive oil, and a sprig rosemary.
Gently heat to let the ingredients flavour the oil, but being careful not to let them burn. Once the oil is infused take it off the heat and put to one side.
Slice the onion into long thin pieces.
In a separate frying pan fry the onion until caramelised.
Add the balsamic vinegar, sugar and chopped thyme, frying for a couple of minutes and then taking off the heat.
Preheat the oven to 220 degrees.
Once the dough has completed its second prove, gentle dimple the top of the dough with your finger tips.
Onto one half, pour the oil and garlic mixture. Break off bits of rosemary and gently push them into the dough.
On the other half, gently spoon the onion and vinegar mixture, making sure its well covered.
Season the whole top with salt and pepper.
Bake the focaccia in the oven for approximately 20 minutes.
East and enjoy.
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