#STFFCooks - Sweet onion and olive focaccia
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 600g strong white flour plus extra to dust
  • 50g pitted black olives, chopped
  • 6 Haywards sweet & mild silverskin onions, sliced. Plus 6 halved to garnish
  • 7g Rosemary, chopped
  • 14g Fast action yeast
  • 350ml warm water
  • 2 tbsp olive oil, plus extra to drizzle and grease
  • Sea salt
  • Balsamic vinegar and olive oil to dip
  1. In a large bowl, combine the flour, olives, onions, rosemary, yeast and a pinch of sea salt
  2. Make a well in the middle of the dry ingredients and add the warm water and oil. Combine well with a wooden spoon or a spatula in a figure of eight motion
  3. Knead the mixture by folding it into itself over and over again. Do this for 10 minutes then take it out of the bowl, stretch it out between each hand
  4. Place on a lightly floured surface and shape into a ball. Place back into the bowl, drizzle with olive oil and cover with cling. Leave to prove (double in size) for 1 hour in a warm place
  5. Grease a flat tray with oil, then remove the cling film from the bowl and knock the air out of the dough with your fist
  6. On a lightly floured surface, knead for 5 minutes and then stretch and shape the dough into a rectangle shaped tray. With the end of a teaspoon or your thumb, make 12 incisions in the dough and fill with the halved sweet onions
  7. Sprinkle with sea salt and cover with a clean damp tea towel and leave to prove in a warm place for 30 minutes
  8. Preheat the oven to 220c/200c fan/gas mark 7, then bake for 20 minutes until risen and golden
  9. Allow to rest for 5 minutes and serve with balsamic vinegar and olive oil to dip in.
Allow an additional 1 hour 30 mins for the bread to prove
Recipe by Sam The Food Fan at http://www.samthefoodfan.co.uk/stffcooks-sweet-onion-and-olive-focaccia/