Friday, 10 October 2014


1tbsp dried yeast
600g strong white flour
1tsp salt
1tbsp caster sugar
100ml rapeseed oil,plus extra for greasing
300ml warm water
4tbsp rapeseed oil
3 large onions,peeled and sliced
2tsp caster sugar
1tbsp balsamic vinegar
2tsp thyme leaves and a few sprigs
sea salt and black pepper
1 baking sheet

Preheat the oven 200c/400f/gas 6.To make the focaccia,combine all of the loaf ingredients with the exception of the oil in a bowl,make a well in the centre and add the oil and water,stir until you have a soft dough.If the dough is dry,add a little more liquid,if its to wet,add more flour.Turn the dough onto a lightly floured surface and knead for 10 mins or until dough is smooth.Put the dough into a lightly oiled bowl,cover with clingfilm and leave in a warm place to rise for an hour or until doubled in size.To make the topping for your focaccia,prepare the onions.Heat 2 tbsp rapeseed oil in a large pan over a low heat and cook the onions for 20 mins,stirring until soft and golden.Add the sugar and vinegar and cook for a few mor mins,season and set aside.Take the dough and knock it back to its original size and knead for 1 min.Place onto a lightly oiled baking sheet and stretct out to 28cm square.Cover and leave to rise for 30 mins.Make small imprints in the dough with your thumb.Spread the onions,thyme leaves and sprigs,the remaining rapeseed oil and a little sea salt on top of the dough and bake in the oven for 25-30 mins or until golden

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