focaccia. cherry tomato & caramelized onion. chive & rosemary.

focaccia.

2 tsp dry active yeast

2 pinches sugar

1/3 cup olive oil, plus extra for brushing

3 cups bread flour, plus extra for dusting

sea salt

Combines the yeast, sugar, 2 1/2 tbsp oil and 11 fl oz warm water in a bowl, then set aside in a warm place for 5 minutes or until frothy.

Sift the flour into a bowl and add 1 tsp salt. Make a well in the center, pour in the yeast mixture and stir to combine.

Turn out on a lightly floured surface and knead for 10 minutes, until smooth and elastic. Place in a greased large bowl and cover with a damp kitchen towel. Let rise for 1 hour, until doubled.

Punch down the dough. Turn out onto a lightly floured surface and knead for 1-2 minutes. Spread dough out to form a rectangle. Grease a baking sheet and then transfer dough to the sheet. Cover with a damp kitchen towel and let rise for 20 minutes, until doubled.

Oven 425F.

Using your fingers, press dimples into the dough and then brush with olive oil. Cover with topping of your choice, see below. Then bake for 20-25 minutes until golden brown.

Topping ideas:

For one I covered with rosemary sprigs and whole chives, then sprinkled with sea salt and cracked black pepper.

For the other I sliced up a red onion into thin rings and cooked them over medium heat with dash of olive oil, a tablespoon or two of balsamic and a sprinkling of brown sugar. Cooking until the onions have softened and liquid has been absorbed. Then cut about 1 cup of cherry tomatoes in half, sprinkled them over the focaccia and topped with onion. Sea salt and black pepper of course.

recipe from What Katie Ate book by Katie Quinn Davies