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Difference between revisions of "Onion focaccia"
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* 1 tablespoon [[Olive oil|olive oil]] | * 1 tablespoon [[Olive oil|olive oil]] | ||
* ½ [[Red onion|red onion]], finely chopped | * ½ [[Red onion|red onion]], finely chopped | ||
| − | * Maldon [[Sea Salt|sea salt]] | + | * Maldon [[Sea Salt|sea salt]] and freshly ground [[black pepper]] |
* 2 tablespoon [[Olive oil|olive oil]] | * 2 tablespoon [[Olive oil|olive oil]] | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
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# Cover again in [[Clingfilm|clingfilm]] and let it rise until twice the height. | # Cover again in [[Clingfilm|clingfilm]] and let it rise until twice the height. | ||
# Pre-heat your [[Oven|oven]] to 200° C (400° F - gas 6), and 10 minutes before you want to [[Bake|bake]] it, push your fingers into the [[Dough|dough]] to make some dimples. | # Pre-heat your [[Oven|oven]] to 200° C (400° F - gas 6), and 10 minutes before you want to [[Bake|bake]] it, push your fingers into the [[Dough|dough]] to make some dimples. | ||
| − | # Sprinkle the [[Dough|dough]] with the [[Onions|onions]], [[Salt|salt]] and [[Olive oil|olive oil]] and leave to prove for 10 minutes. | + | # Sprinkle the [[Dough|dough]] with the [[Onions|onions]], [[Salt|salt]], [[black pepper]] and [[Olive oil|olive oil]] and leave to prove for 10 minutes. |
# [[Bake]] for 20-25 minutes until golden and leave to cool on a wire rack. | # [[Bake]] for 20-25 minutes until golden and leave to cool on a wire rack. | ||
===Variations=== | ===Variations=== | ||
Revision as of 19:21, 6 February 2011
Onion focaccia - about this recipe
A very easy and basic focaccia recipe.
Ingredients
- 350g strong bread flour (I used Wessex Mill french bread Flour - similar to Type 65)
- ½ teaspoons salt
- 1 x 7g sachet Easy-Bake yeast, or 15g fresh yeast
- 200ml water
- 1 tablespoon olive oil
- ½ red onion, finely chopped
- Maldon sea salt and freshly ground black pepper
- 2 tablespoon olive oil
Mise en place
If using fresh yeast, activate in the water.
Method
- Mix the first 5 ingredients and knead thoroughly.
- Place in a bowl, covered with some oiled clingfilm and put in a warm place until risen to double its size.
- On a floured board, knock back, knead, return to the bowl and allow to rise again to double its size.
- Knock back and place in a suitable receptacle, eg a shallow, greased 25cm cake tin - I used a rectangular Falcon enamel pie dish.
- Cover again in clingfilm and let it rise until twice the height.
- Pre-heat your oven to 200° C (400° F - gas 6), and 10 minutes before you want to bake it, push your fingers into the dough to make some dimples.
- Sprinkle the dough with the onions, salt, black pepper and olive oil and leave to prove for 10 minutes.
- Bake for 20-25 minutes until golden and leave to cool on a wire rack.
Variations
Add herbs, spices etc of your choice.
Chef's notes
In theory you should use lukewarm water, but I made this with sparkling mineral water straight from the fridge. It takes a lot longer to prove, but a longer fermentation makes a better bread.
