Onion focaccia

From Cookipedia
Jump to: navigation, search


Onion focaccia
Onion focaccia
Servings:Servings: 10 - Makes one loaf
Calories per serving:94
Ready in:4 hours 25 minutes
Prep. time:4 hours
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:8th March 2013
Please cast your vote on this recipe!
0.00
Vote nowVote nowVote nowVote nowVote now (0 votes)

A very easy and basic focaccia recipe.

Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient


Mise en place

  • If using fresh yeast, activate in the water.

Method

  1. Mix the first 5 ingredients and knead thoroughly.
  2. Place in a bowl, covered with some oiled clingfilm and put in a warm place until risen to double its size.
  3. On a floured board, knock back, knead, return to the bowl and allow to rise again to double its size.
  4. Knock back and place in a suitable receptacle, eg a shallow, greased 25cm cake tin - I used a rectangular Falcon enamel pie dish.
  5. Cover again in clingfilm and let it rise until twice the height.
  6. Preheat 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.
  7. Sprinkle the dough with the onions, salt, black pepper and olive oil and leave to prove for 10 minutes.
  8. 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.

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.