Rothay Manor Blog
Caramelised Red Onion Focaccia
- 500g Bread flour
- 11g Salt
- 13g Fresh Yeast
- 30ml Olive Oil
- 283ml Tepid Water
- 2 Red Onions
- 1 tblsp Rosemary (Chopped)
- Slice the red onions and slowly caramelise in a little oil on a medium to low heat. Season lightly. Once caramelised remove from the heat and allow to cool. Weigh 50g of the cooked onions and set aside to be mixed through the focaccia. The remaining onions are to top the bread once baked.
- To make the dough mix the flour, salt, olive oil, rosemary and onion in one bowl and the yeast and water in another.
- Begin adding the wet ingredients to the dry (including the onions) until combined and knead to a smooth dough consistency (around 10-12 minutes), this can be done by hand or in a stand mixer on a low – medium speed.
- Once the dough is formed place into a greased bowl, cover with clingfilm and allow to prove at room temperature for 40 minutes or until the dough has doubled in size.
- Remove from the bowl and re-knead the dough
- Lightly grease a baking tray with oil and roll the dough to fit, place into the tray and push to the sides.
- Begin to press indentations into the dough to get that classic focaccia look and brush generously with olive oil and sprinkle with salt.
- Cover and allow to prove for a further 40 minutes or until doubled in size. Place a deep baking tray in the bottom shelf of the oven, and heat the oven to 190 degrees.
- Once the dough has proved remove the clingfilm and place the dough in the oven. Add some water to the tray below to produce steam (this helps with the crust and also adds a shine to the bread). Bake for 20 minutes then remove from the oven and turn out onto a cooling rack.
- I know it’s hard but try to allow it to rest as the bread will continue to cook during this process and allows for a fluffy texture.
- Top with the remaining caramelised onions and enjoy.
7th May 2020 / / Comments Off on Caramelised Red Onion Focaccia