PARMESAN AND RED ONION FOCACCIA with thyme
Making focaccia is a piece of cake. Dead easy and great to pull apart and share. I wish I could tell you there is a Cornish element to this recipe, but unfortunately not. But is is great to have a change now and then. Good with Davidstow cheddar though!!!! And balsamic to dip with more olive oil.
I do recommend using a mixer with a dough hook, but by hand is ok if you use an oiled surface, but the dough is fairly wet.
In a large bowl, place:
12 oz strong white bread flour
1 teaspoon easy bake yeast [use a proper measure]
1 teaspoon sea salt
a generous amount of fresh ground pepper
1 tablespoon fresh grated parmesan
Mix well. Add:
9 fl oz warm water
2 tablespoons olive oil
Knead for ten minutes [use an oiled surface if doing by hand, it is a wet dough so try not to add any more flour. A dough scraper is handy]. Put the dough to rise in a warm spot, covered with cling film to keep it warm and cosy until doubled in size. About an hour or so.
Meanwhile:
1 large red onion, quartered, then sliced thinly. Place a generous tablespoon of olive oil in a small fry pan and over a medium heat lightly cook the onion until it just starts to soften, tossing it well, so it is completely covered in the oil, about 2-3 mins. Set side to cool.
Oil a baking sheet - I use my mermaid 1” high pan, 12 x 8 “. Take your dough and shape and stretch out to fit the baking sheet. Cover it once more with oiled cling film [spray is handy for this] and prove again for about an hour until double in size.
Pre heat your fan oven to 200C
Chop about a half tablespoon each of fresh thyme and rosemary leaves.
1 fl oz olive oil for drizzling
½ teaspoon sea salt [I love to use sea salt flakes]
Poke your finger gently in the top of the dough to make little dents all over, if not too soft. Evenly spread the cooled onion over the top, then sprinkle with the fresh rosemary and thyme. Drizzle the oil over the top and sprinkle over the sea salt flakes.
Bake for about 25 mins. The smell is absolutely amazing. Lift and cool on a wire rack then cut into squares or better still, serve whole so folk can tear.
I just love yeast cookery!!! If doubling, bake on two separate baking sheets.
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