Photo of Balsamic onion and olive focaccia by WW

Balsamic onion and olive focaccia

5
5
5
SmartPoints® value per serving
Total Time
2 hr 10 min
Prep
1 hr 20 min
Cook
50 min
Serves
12
Difficulty
Moderate
The perfect savoury snack has the zing of balsamic vinegar and will keep you feeling satisfied.

Ingredients

Tap water

375 ml, (1½ cups)

Dry yeast

2 tsp, (1 sachet, 7g)

Caster sugar

2 tsp

Plain flour

3 cup(s), (450g)

Sea salt

2 tsp, flakes

Olive oil

1 tbs

Red onion

1 medium, cut into thick wedges

Garlic

1 clove(s), finely chopped

Balsamic vinegar

1 tbs

Semolina, dry

¼ cup(s), to dust

Fresh rosemary

2 tbs, sprigs

Green, pimento stuffed olives, drained

12 individual

Instructions

  1. Combine the water, yeast and half the sugar in a small jug. Set aside for 5 minutes or until yeast is frothy.
  2. Combine the flour and half the salt in a large bowl. Add the yeast mixture to the flour mixture and stir to combine. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a large bowl and cover with plastic wrap. Place in a warm, draught-free place for 1 hour or until the dough doubles in size.
  3. Meanwhile, heat half the oil in a medium frying pan over medium-low heat. Cook the onion and garlic, stirring occasionally, for 15 minutes or until onion softens and begins to caramelise. Add the balsamic and remaining sugar and cook, stirring, for 2 minutes or until the balsamic caramelises slightly. Remove from heat and season with salt and pepper.
  4. Preheat oven to 200°C. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead until smooth. Lightly dust a baking tray with semolina. Use a rolling pin to roll dough out to a 20cm x 30cm rectangle. Place on the prepared tray. Spoon onion mixture over dough. Press olives over the top of the dough. Sprinkle with rosemary and remaining salt.
  5. Bake for 10 minutes. Reduce oven to 180°C. Bake for a further 20 minutes or until golden brown and loaf sounds hollow when gently tapped on the base. Drizzle with the remaining oil. Cut into 12 pieces and serve warm or at room temperature.