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Focaccia with Red Onion, Olives and Rosemary


  • For the Dough

  • For the Topping





Put the dough ingredients in the bread pan in the order listed above.


Select the pizza dough program 45 mins.


When the dough is ready, tip out onto a floured work surface and dust with flour. Roll and pat the dough into a 34 x 25 cm rectangle and place on a generously grease baking tray.


Make indentations over the whole dough using your finger tips, then drizzle with olive oil.


Place the 12 red onions chunks on top of the dough, 3 across and 4 down, so that there are 12 altogether and each square will have some of everything.


Next to the red onion place a pitted olive (press it down slightly) and a sprig of rosemary.


Drizzle generously with olive oil, and sprinkle with sea salt.


Allow to prove in a warm place until doubled in size. (Approx 30 mins)


Bake in a pre heated oven at 200ºC for 25-30 mins. When cooked, it should feel firm in the centre and golden brown on top.


Drizzle with olive oil before cutting into squares to serve.


Focaccia with Red Onion, Olives and Rosemary

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For the Dough
1 tsp Yeast in the pan or yeast dispenser
600g Strong White Flour
2 tbsp Olive Oil
2 tsp Salt
340mls Water
For the Topping
1 Red Onion cut into six wedges lengthways, then half the wedges
12 Pitted Black Olives
A Few Sprigs of Rosemary broken into 12 little pieces
A good Drizzle Olive Oil
Sea Salt

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