Onion and rapeseed oil focaccia recipe

Onion and rapeseed oil focaccia recipe

 

A tasty focaccia, flavoured with onions.

 

[caption id="attachment_6150" align="alignnone" width="400"] (A sturdy focaccia which uses rapeseed oil in the recipe (Photo: Emli Bendixen))[/caption]

 

Makes 1 loaf

 

1 tbsp quick yeast

 

600g strong white flour

 

1 tsp salt

 

1 tbsp caster sugar

 

100ml rapeseed oil, plus extra for greasing

 

For the onion topping

 

4 tbsp rapeseed oil

 

3 large onions, sliced

 

1 tsp caster sugar

 

1 tbsp balsamic vinegar

 

1 tsp thyme leaves

 

For the focaccia, combine all the ingredients apart from the oil in a bowl and make a well in the centre. Mix the oil and 300ml of warm water in a jug and pour into the well, stirring until you have a soft dough. If the dough is too dry add a little more liquid, if too wet a little more flour.

 

Turn on to a lightly floured surface and knead for 10 minutes until elastic. Put the dough in a lightly oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for 45 minutes to one hour.

 

Meanwhile, prepare the onions. Heat half the oil in a large pan over a medium heat and cook the onions for 25 minutes, stirring occasionally, until soft and golden. Add the sugar and vinegar and cook for a further three minutes. Season and set aside.

 

Knock back the risen dough to its original size by punching it gently with your fist. Place on a lightly oiled baking sheet and stretch out to a square roughly 28 x 28cm. Cover with lightly oiled clingfilm and leave to rise for another 30 minutes.

 

Preheat the oven to 220C/gas mark 7. Make dimples in the dough with your fingertips. Top with the onions and thyme, drizzle over the remaining rapeseed oil and scatter over a little sea salt. Bake for 25-30 minutes until golden.

 

(The Telegraph, 11 July 2013)