Caramelised Onion Focaccia

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This caramelised onion focaccia is light and airy with all the sweetness of the onions and the earthiness of the rosemary. A good sprinkling of salt flakes tops it off perfectly.

Prep Time5

Cook Time25

Proving time3

Total Time3 30

Course: Side Dish, Snack

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: flaky sea salt, onion, rosemary

Servings: pieces

Calories: 236.25kcal

Equipment

1 large baking tray

Ingredients

500 g strong white bread flour
2 teaspoon salt
10 g instant yeast
100 ml olive oil for the dough
350 ml water warm
1 large onion
1 tablespoon olive oil for the onions
1 tablespoon rosemary leaves
1 teaspoon flaky sea salt
olive oil for your hands

Instructions

In a large bowl, whisk together the flour, salt, and instant yeast.
Add the olive oil and warm water.
Bring together until you have a wet sticky dough ball.
Knead briefly with oiled hands until it is smooth.
Brush with olive oil and leave in an oiled bowl with a damp tea towel over the top.
Leave to prove for 2 hours or until doubled in size.
Line your baking tray with baking paper then tip out the dough on top.
Oil your hands again and stretch it out into a large rectangle covering the baking tray.
Press dimples into the dough at random intervals.
Brush again with olive oil and cover.
Let it prove for another hour.
While the dough is proving slowly fry your onion slices in a pan on a low heat until just sticky.
Pre-heat the oven to 220 C / 425 F / gas mark 7.
Oil your hands and press down into the dimples again to make sure they are defined.
Sprinkle over the rosemary and salt flakes along with the onions.
Place in the centre of the oven and bake for 25 - 20 minutes until golden on top.
Transfer to a cooling wrack but it's best enjoyed while still warm!

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