Red Onion, Garlic And Rosemary Focaccia

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 45 mins Cook Time: 25 mins

Ingredients

• 350 g strong flour
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 7 ml dried yeast
• 2 tablespoons olive oil (30ml)
• 225 ml warm water
• 1 red onion, thinly sliced into half moons
• 1 1/2 tablespoons olive oil
• 2 teaspoons garlic, chopped
• 2 teaspoons dried rosemary
• 1 tablespoon coarse salt

Recipe

• 1 sift the flour, salt and sugar into a bowl.
• 2 stir in the yeast, (this should be 1 dessert spoon but zaar doesn't like it -- so it's about half a tbsp) oil and water.
• 3 mix to a dough. add more liquid if kneaded (depends on the dough you're using) but be careful.
• 4 turn the dough out and knead it for 10 minutes on a lightly floured surface.
• 5 place in an oiled bowl in a warm place (window sill / airing cupboard) for about an hour to double in bulk. cover it with cling film or a wet tea towel to stop it from forming a crust. (if it does, then knead it some more to get rid of it - but it will then need more proving time to get the air back).
• 6 roll the dough out into a rough oval shape about 1cm thick, and place onto an oiled baking tray.
• 7 make deep holes in the dough about 1 inch apart.
• 8 allow to rise for 20-30 minutes.
• 9 preheat the oven to 200c / 400f / gm6
• 10 mix together the remaining oil, garlic and rosemary (leave to sit for a little while to flavour the oil).
• 11 spread over the surface of the bread, and cover with the chopped onion.
• 12 sprinkle over the salt, and then flick on some cold water to stop a skin from warming as it cooks.
• 13 bake for 25 minutes, and then cool on a wire rack.