As a lover of all things carbohydrate and more specifically bread, flavourful focaccia is probably among the top five things I want to be seen dead with. There’s an almost borderline obscene love that I treasure for this bread. I mean honestly, it’s flat, chic, flavoured, reeking of olive oil and begs to be torn mercilessly into choicest shards, to be shovelled into your mouth with absolutely no regrets.
This to me works as an appetizer, a full meal, a snack, a towel to wipe my tears, a snug bed that doesn’t judge me, a mop for gravies, a lover, a husband…..
This blog already has a garlic basil focaccia recipe, and the premises for this wonder are no different. Onion somehow lends a sublime sweetness and when it’s caramelized dark with crispy edges, it makes this bread go places…Basically my kitchen to my bed where I spend all night fighting my body image issues with this lovely bread.
So here it is.
regular bread stuff; flower, olive oil, warm water, yeast, salt, sugar, dried rosemary and sliced onions. I’m using dried rosemary because I have no fresh ones available, but if you do please go ahead and up the quantity a bit.
We have to let the bread rest to puff up and become more bread like. So back into the bowl smeared lovingly with some more olive oil. Cover well and let it rest for at least an hour or until the bread has doubled in size. Mine almost took two hours. It’s cold here.
It’s risen a bit more after the second rising, and you’ve to simply sprinkle the salt on top and bake at 200℃ for 30-35 minutes, or until the top is nicely browned and the onions caramelized to a devious crispy dark
Bread flour: 300g (around 2 cups)
Warm water: 200ml ( a little less than a cup)
Yeast: 1 teaspoon
Sugar: 1 tablespoon
Salt: 1 teaspoon
Rosemary: 3/4th teaspoon
Extra virgin olive oil: 80ml (1/4 cup)
Onion: 1 medium sliced thin
sea salt: 1 teaspoon
Preparation Instructions: Dissolve the sugar and yeast in warm water and leave for 10 minutes to activate and foam.
In a large bowl mix flour, rosemary and salt. Once the yeast water has foamed, add into the mix along with half the quantity of extra virgin olive oil. Knead to form a smooth dough (if the dough is too dry add more water, if it’s sticky add some flour) and let it rise for at least an hour or until it’s doubled in size.
Cook onions on medium flame in some regular olive oil until soft and translucent. Reserve.
Once the dough has risen, knead it for another two minutes and flatten out on a well oiled tray (use a tablespoon of the remaining oil), making dimples with your fingers and add some more oil to the top.
Spread the cooked onions on the top evenly and push them in so they stick. Wrap and let rest and rise for another 45 minutes.
After the second rising sprinkle top with some sea salt and bake at 200℃ for 30-35 minutes, or until the top is nicely browned. Brush the remainder of the olive oil on top and let it rest for at least ten minutes before you dig in.