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Caramelised onion, walnut and rosemary focaccia
Caramelised onion, walnut and rosemary focaccia
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Prep Time:
120 minutes
Cook Time:
30 minutes
Total Time:
150 minutes
Picnic-perfect focaccia with caramelized onions, walnuts, and rosemary.
Ingredients:
  • 7g sachet dry yeast
  • 10.00 gm caster sugar
  • 625.00 ml white bread flour
  • 7.20 gm sea salt
  • 56.88 gm olive oil
  • 2 brown onions, thinly sliced
  • 37.95 gm walnuts, coarsely chopped
Instructions:
  • In a jug, combine yeast, sugar, and 1 cup of warm water. Use a fork to whisk until the yeast is fully dissolved. Cover the jug and let it sit in a warm spot for 10 minutes or until it becomes frothy.
  • In a large bowl, sift flour and make a well in the center. Add yeast mixture, 2 teaspoons of salt, and 1 tablespoon of oil. Mix to form a soft dough. Turn out onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic. Place in a large, lightly greased bowl, cover with greased plastic wrap, and let it sit in a warm place to double in size for about 1 hour.
  • Heat 1 tablespoon of oil in a large frying pan over medium-low heat. Cook onion, stirring occasionally, for 15 minutes until softened and starting to caramelize. Set aside.
  • 1. Grease a 20cm x 30cm Swiss roll pan with 2 teaspoons of oil. Deflate the dough by punching it down with your fist, then transfer it to a floured surface. Knead until smooth, then press into the pan. Cover with a damp tea towel and let it rise in a warm place for 30 minutes until doubled in height. Preheat the oven to 200C/180C fan-forced.
  • Press holes into the dough using your fingertips, then brush with the remaining oil. Sprinkle with onion, walnuts, rosemary, and the remaining salt. Bake for 25 to 30 minutes until golden. Allow to cool in the pan for 5 minutes, then transfer to a wire rack lined with baking paper. Serve the focaccia warm or cold.

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