• Brittany Aldridge

Buttery Onion Focaccia

Updated: May 19, 2021

This focaccia is super quick, easy and tastes delicious! I use butter in the dough and drizzled on top so it’s super flavourful, crispy, fluffy and chewy!! The flavours are reminiscent of sautéing onion and garlic with butter - one of the best smells in the world in my opinion!!



INGREDIENTS

  • 2 1/2 teaspoons dry yeast

  • 2 teaspoons of honey

  • 5 cups of strong bread flour (625g)

  • 2 1/2 teaspoons of salt (I used Maldon)

  • 3 tablespoons of butter

  • 2 cups of lukewarm water


For the toppings: (or any of your choosing)

  • 3 tablespoons of melted butter

  • 1/2 brown onion, thinly sliced

  • 2/3 cup of cheddar or Parmesan cheese (or a mix)

  • 2 teaspoons of flaky salt

INSTRUCTIONS

  • In a large bowl add dry yeast, honey, and water and let sit 5 minutes for the yeast to bloom and get foamy. After the yeast has bloomed, add the flour, salt and butter and bring together (with your hands or a spoon) mixing for 1 minute or so to form a dough. Then knead the dough with a stand mixer or your hands for at least 10 minutes until the dough is stretchy, smooth and shiny!

  • Cover with a clean tea towel or cling wrap and leave in a warm non-drafty spot for all least 2 hours.

  • Pound the dough (it will loose some of its air) and place on an oiled baking tray, stretch the dough so it reaches to the corners of the tray. Cover again with the tea towel and leave to proof for a further 1 1/2 - 2 hours.

  • After the dough has proofed, preheat your oven to 200°C fan forced or 220°C/425°F. Add the onions and cheese, then drizzle over the butter. Make dips with your fingertips in the dough then scatter over the salt and bake in the oven for 20-25 minutes or until deliciously golden.

  • Serve immediately and please enjoy!

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