Caramelised onion focaccia with olives

Caramelised onion focaccia with olives is much easier to make than it looks. Literally just 10 minutes hands on time for fresh focaccia.

Print Pin Save

Course: Side Dish

Cuisine: Mediterranean

Keyword: bread

Prep Time: 2

Cook Time: 25

Total Time: 2 25

Servings: big loaf

Calories: 2317kcal

Author: Adapted from [url href="http://figjamandlimecordial.com/2010/11/01/filled-focaccia/" target="_blank" title="Fig Jam and Lime Cordial"]Fig Jam and Lime Cordial[/url]

Ingredients

500 g 31/3 cups bakers flour
10 g or 1 sachet dried yeast
7 g 1 teaspoon fine sea salt
320 g 11/3 cups water
50 ml 10 teaspoons extra virgin olive oil
½ cup caramelised onion
5 feta-stuffed olives finely chopped (use whatever olives you like)
Extra oil and sea salt for coating

Instructions

Place all the ingredients in a large bowl and use your hands to squelch it all together until there are no dry bits.
Cover the bowl and leave to rest for 15 minutes.
Take the cover off and knead it in the bowl for about a minute or until the dough is smooth. Do this by grabbing the dough at the top (furthest away from you) and pulling it away from you then folding it over the top of the dough. Turn the bowl 90 degrees and keep repeating the process.
Cover again and leave until doubled in size (about 1 hour).
Pre-heat the oven to 250C (500F) fan-forced and line a tray with baking paper.
Scrape the dough out onto the tray and roughly flatten it out to about 3cm (1.4") thick.
Cover the dough with plastic wrap and leave until it starts to puff (about 20 mins).
Brush the top of the bread with oil and then use your fingers to poke holes in it all the way down to the tray.
Sprinkle the top with a little bit of sea salt.
Turn the oven down to 220C (430F) and bake for 25 minutes or until golden.
Transfer to a wire rack to cool.

Notes

Nutrition information is for the whole loaf.

Nutrition

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations