Balsamic onion and olive focaccia
1½ cup(s), lukewarm (375ml)
2 tsp, (1 x 7g sachet)
525 g, 3 cups (450g) + ½ cup (75g) extra for kneading
2 tsp, flakes
1 medium, cut into thick wedges
1 clove(s), finely chopped
2 tbs, sprigs
Pimento-stuffed green olives, drained
1 x 3 second spray(s)
- Place 1½ cups (375 ml) lukewarm water in a medium jug. Whisk in yeast and half the sugar. Set aside for 5 minutes or until frothy.
- Combine flour and half the salt flakes in a large bowl. Add yeast mixture and stir to form a dough. Turn dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Lightly spray a large bowl with oil. Transfer dough to bowl, cover with plastic wrap and place in a warm place for 1 hour or until dough doubles in size.
- Meanwhile, heat half the oil in a medium frying pan over medium–low heat. Cook onion and garlic, stirring occasionally, for 15 minutes or until onion softens. Add vinegar and remaining sugar and simmer, stirring, for 2 minutes. Remove from heat and season with salt and pepper.
- Preheat oven to 200°C. Lightly dust a baking tray with semolina. Turn dough onto lightly floured surface and knead until smooth. Roll out to a 20 cm x 30 cm rectangle. Transfer to prepared tray, spoon over onion mixture. Lightly press rosemary and olives into dough. Sprinkle with remaining salt flakes. Bake for 10 minutes. Reduce oven to 180°C. Bake for a further 20 minutes or until golden brown. Drizzle with remaining oil. Serve warm or at room temperature.