TOMATO AND ONION FOCACCIA

Complexity: Medium

Ingredients:

  • 2½ cups flour
  • 1 tsp salt
  • 1 pack yeast
  • 1 cup warm water
  • 1 tsp honey
  • ¼ cup olive oil
  • 3 tbsp olive oil
  • 2 medium tomatoes, sliced
  • 1 large onion, sliced
  • ½ cup grated parmesan cheese
  • 1 tbsp Italian seasoning
  • 1 tsp sea salt
  • Extra olive oil for drizzling

Directions:

  1. Mix together the yeast, warm water and honey. Leave for 5 – 10 minutes for the yeast to froth.
  2. Sift together the flour and 1 tsp salt. Add to the yeast mixture along with the ¼ cup olive oil. Mix well to form a dough. Turn out onto a floured surface and knead until dough is smooth, approximately 5 – 7 minutes. Place in a lightly oiled bowl, cover and leave to rise about 1 hour.
  3. When the dough has risen, turn out onto a medium sized baking sheet that has been greased with a little olive oil. Press out the dough evenly to the corners. Using your fingertip, make indentations on the dough. Drizzle the dough with some olive oil, about 1 – 2 tbsp. A flavoured olive oil such as garlic is a great substitution. Cover and leave to rise again, about half hour.
  4. Meanwhile sauté the onion in a little olive oil, just until soft and starting to brown. Remove from heat and let cool slightly.
  5. Preheat oven to 400 degrees F.
  6. Arrange the tomato slices over the dough. Sprinkle with the sliced onions, the Italian seasoning, Parmesan cheese and sea salt. If desired drizzle with a little more olive oil.
  7. Bake in preheated oven for approximately 20 – 25 minutes or until the focaccia is golden brown. Remove from oven, cut into squares and serve.