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Caramelised onion focaccia

Ingredients

  1. Step 1 250g '00' flour
  2. Step 2 250g strong white bread flour
  3. Step 3 7g sachet fast-action dried yeast
  4. Step 4 10g fine sea salt
  5. Step 5 3 tbsp good-quality olive oil , plus extra for drizzling
  6. Step 6 knob of butter
  7. Step 7 3 large red onions , sliced
  8. Step 8 2 tbsp balsamic vinegar
Caramelised onion focaccia
Calories: 250 Carbohydrate: 44 g Protein: 7 g Fat: 4 g
Cook time: 80 minutes Prep time: 20 minutes Total time: 100 minutes Servings: 10

TAGS

Side Dish Barbecue side dish Bread Caramelised onion Focaccium Italian bread onion Sophie Godwin Vegetarian Yeast

Directions

  1. Step 1 Mix the flours with the yeast and salt, add 1 tbsp oil, then pour in 320ml lukewarm water and mix well. You want a very soft dough - don't worry if it looks a little wet, this will make a lighter focaccia. Knead for 5 mins if using a stand mixer, or 10 mins by hand, using a dough scraper if you have one and lightly oiling your hands and the surface. Transfer the dough to a lightly oiled bowl, cover with a damp tea towel and leave to rise until it has doubled in size.
  2. Step 2 Meanwhile, melt the butter in a large frying pan with the remaining oil, add the onions and a pinch of salt, and cook gently for 20 mins or until very soft. Pour in the vinegar and cook for a further 10 mins until sticky. Set aside to cool.
  3. Step 3 Oil an A4-sized roasting tin, scrape in the dough and reshape in the tin (see tip, below), gently pushing the dough into the corners. Scatter over the onions, cover with a piece of lightly oiled cling film and leave until puffed up.
  4. Step 4 Meanwhile, heat oven to 220C/200C fan/gas 7. Using your fingers, lightly dimple the dough all over, drizzle with a little oil and sprinkle with sea salt. Bake for 30 mins until golden brown. Can be made the day before and stored in an airtight container.