Nicky Dear Health Coach

Who doesn’t love a bit of focaccia and a bit of caramelised onion?

For the focaccia:

500 gr of bread flour ( or wholemeal bread flour )
2 tbsp of olive oil + more for kneading and adding to the focaccia
1 tbsp of yeast ( optional – add 1 tbsp sour dough culture )
1 tsp of salt
360 ml of water at room temperature
Rosemary to taste

For the caramelised onion:

2 red onions
3 tbsp of salted butter
1 tbsp of olive oil
1 tbsp of vinegar glaze
1 tsp of honey

-Combine the salt, flour and yeast

-Create a well in the middle of the mixture, then add the water and the olive oil, you many not need all the water, so add it slowly

-Mix the dough well until combined- it may seem a bit wet and sticky at this point
-Pour some oil onto your working surface and then start kneading your dough for about 5 minutes
-Once the dough has a nice sticky consistency, give the dough a ball shape and put it in a bowl and cover with a tea-towel.

-Leave the focaccia to rise for at least 1 hour, if you leave it for longer this won’t be an issue!

-Oil the tin in which you want to cook the focaccia
-After the focaccia has risen, transfer it to the oiled tin and spread it until it reaches the edges, do this carefully to keep as much air inside as possible.
-Poke it with your finger tips and add some extra oil, let it rise again for at least another hour.
-Once the dough has risen, make the caramelised onion.
-Cut the red onions into wedges and cook them in a pot with olive oil and butter, cook over medium heat for around 10-15 minutes until the onion is soft.
-Once it’s soft, add honey and vinegar and keep cooking for a further 5 minutes. Set aside
-After the hour, poke the dough again and add salt, oil and rosemary (to taste)
-Cook in a 200 degree preheated oven for 15 minutes.
-After 15 minutes, add the caramelised onion and cook for a further 8 minutes.

To serve, wait until the focaccia has cooled and drizzle over some balsamic glaze as it really finishes it off nicely!