Red Onion and
Rosemary Focaccia
Serves 16
750 g plain flour
½ tsp salt
11 g yeast, (or 1 sachet) easy-blend
¼ tsp pepper, freshly ground
150 ml skimmed milk
300 ml water
2 tbsp olive oil
1 large onion, preferably red, sliced
15 cherry tomatoes, or baby plum tomatoes, halved
2 sprig fresh rosemary
24 olives, in brine, green and black
Sift the flour and salt into a large bowl. Add the yeast and
pepper and stir to mix. Heat the milk and water together until hand hot, then
add 1 tbsp of olive oil. Stir into the flour and mix to make a soft dough.
Turn the dough on to a floured surface and knead until
smooth, about 3 minutes. Place in a large, lightly oiled bowl and cover with a
damp cloth or cling film. Leave to rise in a warm place until doubled in size,
about 1 hour.
Lightly oil two baking sheets. Knock back the dough and
knead lightly for a few seconds. Cut into two equal pieces, then roll out each
one on a floured surface to fit the baking sheets. Cover loosely with a damp
cloth or cling film and leave to rise for about 20 minutes.
Preheat the oven to Gas Mark 6 / 200°C / 400°F. Scatter the
red onion, tomatoes, rosemary and olives over the surface of the two focaccia.
Drizzle with the remaining olive oil, then bake for 15 - 20 minutes until risen
and golden brown.
