I made this focaccia to go with a pasta dish we were having for dinner, I do believe I'm Italian at heart.
I made it ever so slightly different. Instead of flattening it out like my Garlic and Herb Focaccia.I just left it in its lovely loaf form, quite large, quite chunky. It still had its soft airy inside and slightly crunchy chewy outside. Perfect for mopping up sauce!
Recipe for Red Onion and Sage Focaccia
Makes 1 Loaf
- 1 tsp sugar
- 1 sachet (7g) dried yeast
- 210ml luke warm water
- 1/2 tsp salt
- 350g strong plain white flour
- 1 tbsp olive oil
- 1/2 red onion, cut very thinly
- 1 tbsp sage
- Dissolve sugar and yeast in warm water in a large bowl and let stand for 5 minutes until it looks frothy and bubbly. This is the yeast being activated.
- Stir in salt and add flour, stirring to form a soft dough.
- Knead dough until soft and elastic. This usually takes about 5 minutes in a mixer.
- Place dough in large bowl coated with olive oil, cover with cling film and let rise for 45 mins in a warm place.
- Place dough on a baking sheet coated with oil. Sprinkle over red onion, the onion will shrink so don't be frightened to over sprinkle. Scatter over Sage. Cover and again allow to rise for 25 mins in a warm area.
- Preheat oven to 180°C. Use your fingertips to create small indentation on focaccia. Bake for 14 mins or until lightly browned. We ate this warm, it was only ok cooled in my opinion but my folks couldnt get enough of it.
I wish I had gotten a better photo but because we ate it warm out of the oven, impatience got the better of me!
Hope everyones having a great week.