Caramelised Onion & Rosemary Foccacia
This focaccia is all about that sweet caramelised onion and fragrant rosemary. It’s the perfect side for any meal.
By Barker's Professional
Ingredients
- 3 g Fresh yeast
- 80 g Strong flour
- 60 g Warm water
Method
- Mix all of the ingredients together until smooth.
- Place into a lightly oiled container covered with cling film to ferment overnight at room temperature (or at least 12 hours).
- Method - Group 2
- Mix group 1 ingredients including the biga to develop the dough.
- Once the dough has been developed add group 2 and mix through until clear.
- Round up the dough and place into a lightly oiled container. Allow the dough to ferment for 40 minutes.
- After 40 minutes knock back the dough and allow the dough to ferment for another 20 minutes.
- Turn the dough out and divide into 550g pieces. Round up and allow the dough to recover for 15 minutes.
- Push the dough into the prepared baking tins and dimple the surface of the dough with your fingers.
- Brush liberally with olive oil, then sprinkle fresh rosemary and flaked sea salt on top - press down again to stud the topping into the dough.
- Allow the dough to prove until doubled in size.
- Bake at 210ºc for approximately 12 to 15 minutes.
- Brush with olive oil immediately after removing the baked focaccia from the oven.
- Remove from tins and place onto a cooling rack.