REGISTER

MY ACCOUNT

HELP

CART

Gill Books - Reading Matters
HOME
BOOKSHOP
BLOG

BLOG

ALL CATEGORIES
BEHIND THE SCENES
BOOK LAUNCHES
COMPETITIONS
EVENTS
FOOD
HEALTH
JOB FAIRY
MEET THE AUTHORS
NEWS
SIGNING TOURS

[Recipe] Focaccia With Caramelised Onions


14-09-2012 09:00

Focaccia con cipolle rosse caramellate

 

Here’s a nice recipe from Eat Like an Italian to try at home over the weekend. Catherine Fulvio says, ‘They say you can sell your house simply on the aroma of bread baking. Personally, I wouldn’t let anyone through the door of my house while this bread is in the oven. It’s too good to share!’ Try it and see if you’ll be willing to share!

 

Ingredients
Makes two medium loaves or one large.

 

- 1 and a half tsp of dried yeast
- Caster sugar
- 225ml lukewarm water (approximately)
- 350g strong white flour
- Extra virgin olive oil
- 1tsp salt
- 2 medium red onions, finely chopped
- Rosemary or sage, finely chopped, to taste
- Coarse sea salt

 

Instructions
1. Mix the yeast and 2tsp of sugar in the lukewarm water and allow it to activate – when the yeast froths, it’s ready to use.

 

2. Sieve the flour into a mixing bowl. Add 3 tbsp olive oil, salt and the yeast mixture.

 

3. Mix to a loose dough, adding more flour and water as required, until just combined. Knead for about five minutes. Leave dough to rise in a well-oiled bowl covered with plastic wrap until the dough has trebled in size and is springy to the touch, which will take about 2 hours. It will rise best in a warm location, such as a hot press or near a cooker or an oven.

 

4. Meanwhile, to caramelise the red onions, heat a saucepan with olive oil, add the onions and 2 tbsp sugar and allow to sauté slowly for 8–9 minutes, until the onions have softened. Set aside.

 

5. When the bread has risen, knock it back and tip it out onto an oiled surface. Knead it again by hand for 2–3 minutes.

 

6. Divide the dough into 2 piece and roll into rectangles 1cm thick (or just make 1 large rectangle). Put the rectangles onto an oiled baking sheet and make indentations with your fingertips. Brush the surface generously with olive oil. Sprinkle the onions, finely chopped rosemary (or sage) and coarse sea salt on top. Allow to rise again for 1 to 1 and a half hours, until doubled in size.

 

7. Preheat the oven to 230 degrees C/fan 210/ gas 8. Bake for 5 minutes, then reduce the temperature to 200/fan 180/ gas 6 and bake for a further 10 minutes. Allow to cool before serving.



Facebook Twitter Google+ LinkedIn
Comment on this article

SPRING-SUMMER 2017 CATALOGUE OF NEW BOOKS NOW AVAILABLE!

A BOOK FOR EVERYONE

LATEST BLOG POST

What better way to celebrate this year’s Bastille Day than with this delicious classic French recipes from Neven Maguire’s Complete Family Cookbook? Thank heaven for Neven! Read More >

JOIN OUR NEWSLETTER


© 2017 M.H. Gill & Co. Unlimited Company