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Caramelised Onion and Olive Focaccia

Super easy, soft and fluffy homemade focaccia with lots of olive oil!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 9 pieces
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Ingredients
  

  • 3/4 cup water (190 ml)
  • 1 and 1/4 tsps active dry yeast
  • 1 tsp caster sugar
  • 2 and 1/2 cups all-purpose flour (300 gms)
  • 1 tsp salt*
  • 1/2 cup olive oil (125 ml)
  • 1 small onion, sliced
  • 1/4 cup pitted, sliced olives (35 gms, drained very well if using jarred olives)
  • Extra olive oil for frying

Instructions

  • Heat the water till it's warm enough that you can dip a finger comfortably in it. If the water is too hot, it will kill the yeast. Sprinkle the yeast and sugar over the water, stir, cover and set aside for 10 to 15 minutes until nice and frothy.
  • In the bowl of a stand mixer fitted with a dough hook (or in a regular mixing bowl if doing this by hand), combine the flour, salt and 1/4 cup olive oil and mix for a few seconds. Pour the yeast mixture in and knead for 5 minutes in the mixer, till smooth and just barely sticky. I found I needed to add an additional 1 tsp of water to get the dough to be cohesive. Turn it out onto a floured surface and knead for 30 seconds till completely smooth. If doing this by hand, knead for 10 minutes in all.
  • Lightly oil the mixing bowl, put the dough back in, cover with clingfillm and let rise at room temperature for about an hour or until doubled in size.
  • Meanwhile, lightly fry the onions in a couple of teaspoons of olive oil until golden-brown. They will brown further in the oven, so don't let them get too dark. Set aside to cool.
  • Now spread half of the remaining olive oil (about 2 tbsps) in an 8" square pan.
  • Punch down the risen dough to release any air bubbles, then place it in the oiled pan. Using your fingertips, spread the dough evenly around, right up to the corners, taking care not to spread it too thin so it tears. Pour the last bit of the olive oil on top and spread evenly. Cover again with clingfilm and let rise until doubled, about an hour.
  • When ready to bake, preheat the oven to 220 C. Uncover the pan and sprinkle the onions and olives on top. Bake for 20 minutes until golden-brown on top. It is recommended that you flip the focaccia out immediately onto a cooling rack, my hunch is so that it doesn't get soggy. I found it easiest to use a flat metal spatula to slide it out onto the rack.
  • Allow to cool completely before slicing into 9 equal pieces. Store at room temperature in an airtight tin for a day, after which it's best stored in the fridge for a week (in warm weather particularly), and can be reheated as needed. Happy eating!

Notes

*Additional salt sprinkled on just before baking is recommended.
*Try and use a good-quality olive oil here since it's the main ingredient and gives all of the flavour.
*Prep-time does not include rise time.
*Original recipe from Dessert For Two