SUPER EASY sweet onion + rosemary focaccia | NOBLE ROT

🎵: Joakim Karud
📸: instagram.com/cookdchannel/

i hardly ever bake and it’s probably the thing i’m the worst at in the kitchen, but this is really easy to do and very tasty. make sure you use a big enough oven tray like i did… 🤦🏻‍♂️

other flavours to try: chorizo + manchego, sweet onion + goat, just experiment – base instructions are all the same

🛒 things you’ll need:
– yeast
– white/brown strong flour
– salt
– extra virgin olive oil
– onions
– rosemary
– honey

the dough
– mix 7g yeast with 325ml warm water
– 500g strong flour
– add 2 tsp salt
– add 2-3 tbsp olive oil
– add the yeast water and mix with a spoon until it’s too thick
– take the unformed dough onto a floured surface and start kneading
– the knead should take about 10 mins, push with the base of your palm and roll the dough back on itself from the top, lift up and turn 90º and keep doing this
– it’s finished when the dough bounces back when you poke it
– proof for 40 minutes

topping
– slice onions and cook them on a medium high heat in olive oil
– you don’t want to cook them through totally as they’ll be going in the oven, so about 5 mins is enough
– when the onions get a bit of colour add 1 tbsp honey and mix well and cook 2 mins
– let it cool off the heat

focaccia
– take your dough out and start stretching it into a rectangular shape
– place it on a well oiled oven tray – the dough should be flat (unlike mine!)
– create little oil wells with your fingers – don’t pierce through the dough
– add your toppings, top up with olive oil and add sea salt flakes evenly throughout the top
– proof in the tray for 30-40 minutes, covered
– oven for 18 minutes in a 200ºC oven (fan)
– when you take it out put it on a cooling rack straight away to preserve the crispy base and “feed” the bread with olive oil – especially the sides as they tend to get a bit drier