Ingredients:
Main ingredients:
- 2 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- 1 tbsp olive oil
- 1 cup warm water
- 1 tbsp chopped fresh rosemary
- 1 tbsp finely diced red onion
For topping:
- 2 tbsp olive oil
- 1 small red onion, thinly moon sliced
- A sprig of rosemary
- 1 tsp coarse sea salt
- 1/2 tsp Coarsely ground black pepper
Method:
- Sift the flour, salt, sugar and yeast into a large bowl
- Make a well in the center. Pour the olive oil and water into the well and mix into a soft dough
- Turn onto a lightly floured surface and knead 10 minutes until elastic
- Form into a ball and cover with cling film (plastic wrap) and leave in a warm place for about 1 hour or until doubled in size
- Knock back, knead in the chopped onions and rosemary and shape into a ball. Cover with a towel and let rest for 5 minutes
- Roll into a 10-11 inch circle. Cover with oiled cling film or plastic bag and leave to rise in a warm place for 20 minutes
- Uncover the focaccia and make deep dimples, all over the surface, using your fingertips. Cover and let rise for another 15-20 minutes or until dough has doubled in bulk
- Meanwhile preheat the oven to 400°F (200°c). Drizzle over the olive oil and sprinkle with the onion, rosemary leaves, sea salt and black pepper
- Bake 30-35 minutes or until golden. Turn out on a wire rack to cool slightly
- Serve warm
Comments
Wow that looks very delicious. You have inspired me to make one, tomorrow. I hope you enjoyed it. Thanks for making the bread!