Balsamic onion and olive focaccia
375 ml, (1½ cups)
2 tsp, (1 sachet, 7g)
525 g, 1 cup (450g) + ½ cup (75g) extra for kneading
2 tsp, flakes
1 medium, cut into thick wedges
1 clove(s), finely chopped
2 tbs, sprigs
Green, pimento stuffed olives, drained
1 x 3 second spray(s)
- Combine the water, yeast and half the sugar in a small jug. Set aside for 5 minutes or until yeast is frothy.
- 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.
- 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.
- 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.
- 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.