Rosemary and Caramelised onion Focaccia Bread

My first attempt at baking Focaccia bread and it turned out very tasty!

I wanted to bake some bread because I was making chicken and noodle soup for supper, so I thought instead of the normal bread I usually bake I will try Focaccia.

I had some shallots leftover from xmas and we have a huge Rosemary bush in the garden so that was the topping sorted.

Rosemary and Caramelised onion Focaccia Recipe

500g White Bread Flour

1teaspoon salt

2 tablespoons of olive oil

1 teaspoon of sugar  

7g Sachet of easy bake yeast

300ml Warm Water (1 part boiling 2 parts cold)

In large mixing bowl add flour and salt

2 tablespoons of olive oil

In a measuring jug measure your water and add sugar until dissolved
Then add yeast and whisk until you have a light foam on top
Leave for another 10 mins
While waiting for yeast to ferment finely chop 2 shallots and gently fry in a nob of butter a
Add a teaspoon of sugar once caramelised take off heat and leave to one side
Chop up two sprigs of fresh rosemary leave to one side
When yeast mix is nice and foamy give another whisk and add to your flour

Bring all your ingredients together to form a nice dough (if to dry add a small amount of water, if too wet add a small amount of flour)

Knead the dough on a floured surface for at least 10 mins( great exercise for upper arms)

You should then have smooth dough.

Place dough in a clean bowl and cover with damp  tea towel and place in a warm draught free place for at least an hour( you want the dough to double in size

When the dough is ready take out of bowl and place on a lightly greased baking tray

Shape dough  by gently pushing air out and keeping dough flat

Make little indentations in dough using your little finger place in hot oven at 230 C/gas mark 6 for 10 mins
Take out of oven and sprinkle top with sea salt and your shallots and rosemary
Put back in oven for 20 mins until golden on top and bread has even bake underneath and sounds slightly hollow
Serve still warm if possible this Focaccia will keep moist for a few days or freeze on day of baking
I served mine with homemade chicken and noodle soup it was delicious