Mini Focaccia Bread with Red Onion, Olive and Rosemary Topping
Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.
Makes enough for 4 mini focaccia
| 12 oz (350 g) plain white flour, plus a little extra for dusting|
| ½ level teaspoon salt|
| 2 level teaspoons easy-blend yeast|
| 1½ tablespoons extra virgin olive oil|
|For the topping: |
| 2 small red onions, halved and then sliced into ¼ inch (5 mm) wedges|
| 4 oz (110 g) pitted black olives, halved|
| 4 teaspoons chopped fresh rosemary|
| 1 teaspoon sea salt|
| 1 tablespoon olive oil|
Begin by sifting the flour and salt into a large mixing bowl, then sprinkle in the yeast and mix that in. Next pour in 7½ fl oz (210 ml) warm water along with 1½ tablespoons of olive oil and mix everything to a dough that leaves the sides of the bowl clean (if necessary you can add a few more drops of water). Now turn the dough out on to a lightly floured surface and knead it for about 10 minutes (alternatively you can use an electric mixer with a dough hook and process for 5 minutes).
When the dough feels very bouncy and elastic, return it to the bowl, cover with clingfilm and leave in a warm place until it has doubled in size (about 1½ hours or more depending on the heat in the kitchen: if there's no suitable warm place you can sit the bowl over a saucepan of warm water – but not over direct heat). After that, turn the dough out on to the work surface and punch the air out by kneading it again for 2-3 minutes. Now it's ready for topping.
Take two thirds of the olives and push them evenly into the dough, then divide the dough into four and place the sections on an oiled baking sheet, then use your hands to pat out each piece into a sort of oblong, rounded at the ends and measuring 4 x 3 inches (10 x 7.5 cm). Next, sprinkle a quarter of the remaining olives and a quarter of the rosemary and onions on to each piece. Finally, sprinkle the surface with sea salt and drizzle the olive oil all over each focaccia. Cover with a damp tea cloth and leave the dough to puff up again for 30 minutes.
Meanwhile, pre-heat the oven to gas mark 5, 375°F (190°C). When the 30 minutes are up, bake the breads in the oven for about 15 minutes or until they are golden round the edges and look well cooked in the centre. Cool on a wire rack and serve warm.
_This recipe is taken from Delia Smith’s Summer Collection._
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