It is retreating monsoon here. It is raining heavily in the evenings making nights really pleasant … in fact nippy making us switch off the fans and snug into a thick sheet. Last night, we went for a light dinner of Onion and Rosemary Focaccia with soup. The Rosemary that went into the bread was handpicked by us last year from a farm in the hills. It was shade dried and bottled.
Focaccia is crisp, golden, light, salty & oily Italian flat bread.
“In the most general terms, a focaccia is a thin sheet of bread dough, probably made with Italian ‘00’ flour, dimpled with the impressions from the bakers fingertips, and washed with oil, salt and a little water before baking. There is a tradition of topping the sheets of dough with a simple herb, vegetable or cheese (rarely more than one), but purists deny these variations exist, and prefer the dough kept simple.”-Dan Lepard
This was my maiden attempt at making Focaccia and it turned out good. There is an element of great simplicity and ease in Dan Lepard’s recipes which makes them very appealing to follow.
I saw this recipe in the Australia Food Blog in theguardian.com
This is how I made it-
Onion and Rosemary Focaccia
3 cups all purpose flour
1 ¼ cups warm water
2 tablespoons olive oil plus 1 teaspoon for oiling the baking tray
2 teaspoons instant yeast
1 teaspoon salt plus ½ teaspoon to sprinkle on the bread
2 teaspoons dried Rosemary
1 medium onion sliced finely
Dissolve yeast in 1 cup warm water in a bowl. Add salt and flour. Add the remaining 1/4 cup water only if the dough feels dry. Stir to form soft sticky dough.
Cover and leave for 30 minutes.
Dough would have risen by now. Using your hands, stir the dough for about 5 minutes.
Cover and leave it for 30 minutes.
Spread 1 tablespoons of oil all over the dough, with your hands, turn the dough. The oil should spread all over the dough and it should move freely in the bowl.
Splash 1 tablespoon of oil in your working counter. Transfer the dough from bowl to your counter.
Pull the dough into a 8 inch rectangle. Fold in by thirds and return to the bowl. Let it rest for another 15 minutes.
Oil the baking tray, add dough, and stretch the dough to a rectangle (8 inch x 5 inch). Dimple the dough about a dozen times with the tip of your finger pointing straight down. Leave for 30 minutes.
Preheat the oven to 200 degrees C. Arrange onion slices on the dough and sprinkle salt and rosemary.
Bake for 30 to 35 minutes or till the top turns brown.
Submitted for Yeastspotting