Sweet Onion Foccacia Style Bread
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 10 minutes plus 1.5 hours resting time
Baking time: 25 minutes
- 500g/1.1lb. strong white flour
- 1.5 tablespoons instant dried yeast
- 300-350ml/10.6-12.36fl ozs. warm water
- 5 tablespoons extra virgin olive oil plus 2 tablespoons for brushing
- 1 tablespoon fine salt
- 2 red onions, peeled and sliced in thirds horizontally*
- 1/2 teaspoon finely chopped rosemary
*I like the cut this into one squares per person so that one person will get a square with onion in the centre (which also makes it easier to cut). So feel free to use more or less onions depending on how many squares you want to get in the end. I don't know if I have explained that very well, hopefully you know what I mean.
Step 1 - Mix the flour, yeast in the bowl of a mixer fitted with a dough hook (you can also knead this by hand). Add the water and olive oil in a stream while mixing on the lowest speed. Knead for 8-10 minutes or so until the dough is elastic and stretchy.
Step 2 - Shape into a ball and place in a lightly oiled bowl covered with cling film in a warm, draught free area. If it is really cold, I turn the oven onto 35°C/95°F and then turn it off and keep it in the oven to rise for an hour.
Step 3 - Preheat the oven to 230°C/446°F. Punch the dough down and add the salt and knead lightly for 15 seconds or until the salt is incorporated. Spread out onto a 30x20 parchment lined tray with sides. Spread out to fit the tray and place the onions on top pressing down gently and cover and allow to rise in a warm place until at least doubled in height.
Step 4 - Brush with some of olive oil and the rosemary. Bake for 20-25 minutes. It will smell divine as it baking. Remove from oven and sprinkle with a little extra salt on top and give it a final drizzle of oil.