FOCACCIA BREAD WITH CARAMELIZED ONION, ROSEMARY AND CHERRY TOMATO
Add to your Kenwood mixing bowl with dough attachment;
400 g bread flour,
1 x 10 g pkt instant yeast,
1/2 tsp salt, sift together and give a light whisk.
Make a well in the centre add
1 cup lukewarm water,
2 tbsp canola oil and mix to a soft dough in bowl on low speed adding more lukewarm water if needed.
Knead for a further 7 mins on increased speed.
Brush a baking tray or pizza pan with olive oil, press the dough into the tin, cover and place in a warm place for 1 hour to rise.
Sprinkle a little flour over dough before you cover. Preheat oven to 200 C or 180 C (thermofan)
After dough has doubled in size, make indents in the dough with your index finger, take 2 tbsp olive oil and brush the dough, Sprinkle with coarse sea salt.
Let it rise a further 30 mins, covered.
Focaccia topping:
chop 1 large red onion,
4 cloves minced garlic,
1/2 chopped green pepper and
the leaves of 4 sprigs Rosemary, coarse black pepper.
Sauté in 2 tbsp olive oil until soft,
add 4 tbsp balsamic vinegar to pan and cook on low for 2 mins allowing it to reduce.
Set aside to cool.
Place topping over dough,
cut 10 cherry Tomatoes in half and add,
sprinkle of sweet basil.
Bake in oven for 20 to 25 mins. Lovely with a braai.
Photo: Gail Haselsteiner
