Rosemary Onion Focaccia

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Ingredients

  • 2 ½ Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups warm water, just above body temperature
  • 2 ¼ tsp instant dry yeast
  • 2 tbsp olive oil
  • ½ Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup semolina flour, plus extra for sprinkling on pans
  • 5 1/2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups plain flour
  • 1 tbsp coarse sea salt
  • For the Toppings:

  • ½ medium red onion, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 2 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh rosemary
  • 3-4 tbsp olive oil
  • Coarse sea salt

Use imperial measurements

Method

How to make Rosemary Onion Focaccia

Mix the water, yeast, oil and semolina in a large mixing bowl and stir to Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend . Add the flour once Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup at a time, stirring well with a wooden spoon after each addition. Once the dough becomes too difficult to mix by hand, turn the dough out onto a lightly floured work surface and add the salt.

Continue to Technique: Kneading A way to mix and work dough to form a smooth, elastic ball, ready to shape and cook. I know this Teach me, please knead until all the flour has been worked in (you may not need the final ½ Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup of flour) and the dough develops and smooth and elastic consistency, about 10 minutes. Place the dough in a large, oiled bowl, cover the bowl with plastic wrap and let it rise until doubled in size, about 90 minutes.

Turn the risen dough out onto a lightly floured surface again and divide it in half. Roll out each piece of dough into a rectangle 10-x-15-inches in size. Line 2 baking trays of this size (or a little larger) with parchment paper, and sprinkle each with a little semolina.

Lift the rolled doughs onto each pan and cover the trays with a tea towel and let rise for 45 minutes.

Remove the tea towels, and use your fingertips to gently “dimple” the dough, cover and let rise another 45 minutes.

Preheat the oven to 400°F.

Toss the red onion, rosemary and olive oil to coat. Remove the tea towels from the dough and sprinkle the onions evenly over the dough, trying to coat as much of the dough with the olive oil.

Sprinkle with sea salt. Bake the focaccia for about 25 minutes until a rich golden brown colour. Carefully remove the focaccia from the trays to cool (to prevent the bottom of the bread from going soft) and cool to room temperature before slicing.

The focaccia will keep for a day, or can be frozen up to 2 months.