Caramelised Onion & Rosemary Foccacia
Serves 6 people
12 min prep
12-15 min cook
The perfect addition to any meal this winter. Serve it hot with olive oil.
By Barker's
Ingredients
Biga (pre-ferment)
- 3 g fresh yeast
- 80 g Strong flour
- 60 g warm water
Dough - Group 1
- 500 g Strong flour
- 500 g Gluten flour
- 20 g Olive oil
- 12 g salt
- 22 g fresh yeast
- Biga
- 280 g warm water
Dough - Group 2
- 135 g Barker's Caramelised Onion Breadshot Filling
- 5g, chopped Fresh rosemary
Method
- Mix group 1 ingredients including the biga to develop the dough.
- Once the dough has been developed add group 2 and mix through until clear.
- Round up the dough and place into a lightly oiled container. Allow the dough to ferment for 40 minutes.
- After 40 minutes knock back the dough and allow the dough to ferment for another 20 minutes.
- Turn the dough out and divide into 550g pieces. Round up and allow the dough to recover for 15 minutes.
- Push the dough into the prepared baking tins and dimple the surface of the dough with your fingers.
- Brush liberally with olive oil, then sprinkle fresh rosemary and flaked sea salt on top - press down again to stud the topping into the dough.
- Allow the dough to prove until doubled in size.
- Bake at 210ºc for approximately 12 to 15 minutes.
- Brush with olive oil immediately after removing the baked focaccia from the oven. Remove from tins and place onto a cooling rack.
