We’re coming up to the end of the summer months but there’s still plenty of time to have a few family gatherings and barbecues before fall/autumn arrives. Our summertime recipe this week makes for a great side dish, along with summer salads, at any barbecue – caramelised onion focaccia! Cut this delicious bread in to squares to hand around, or just tear and share.
Take a look at the ingredients and method below.
Here’s what you’ll need…
250g ’00’ flour
250g strong white bread flour
7g sachet fast-action dried yeast
10g fine sea salt
3 tbsp good-quality olive oil, plus extra for drizzling
knob of butter
3 large red onions, sliced
2 tbsp balsamic vinegar
Here’s what you’ll need to do…
- Mix the flours with the yeast and salt, add 1 tbsp oil, then pour in 320ml lukewarm water and mix well. You want a very soft dough – don’t worry if it looks a little wet, this will make a lighter focaccia.
- Knead for 5 mins if using a stand mixer, or 10 mins by hand, using a dough scraper if you have one and lightly oiling your hands and the surface.
- Transfer the dough to a lightly oiled bowl, cover with a damp tea towel and leave to rise until it has doubled in size.
- Meanwhile, melt the butter in a large frying pan with the remaining oil, add the onions and a pinch of salt, and cook gently for 20 mins or until very soft.
- Pour in the vinegar and cook for a further 10 mins until sticky. Set aside to cool.
- Oil an A4-sized roasting tin, scrape in the dough and reshape in the tin, gently pushing the dough into the corners.
- Scatter over the onions, cover with a piece of lightly oiled cling film and leave until puffed up.
- Meanwhile, heat oven to 220C/200C fan/gas 7.
- Using your fingers, lightly dimple the dough all over, drizzle with a little oil and sprinkle with sea salt.
- Bake for 30 mins until golden brown.
This focaccia can be made the day before you need it (as long as it’s stored in an airtight container) which is great – you’ll have less to do on the day of your barbecue so you can just enjoy it and have fun!