Focaccia
Focaccia is a flat oven-baked Italian bread and is usually seasoned with olive oil and salt. My favourite focaccia recipe uses Red Onions and Sage!
Makes: 1 loaf
Ingredients
  • 350 g (12 oz) strong white flour
  • 200 ml (7 fl oz) warm water
  • 1 small red onion, one half cut into slices and the rest diced
  • 2 tsp dried sage
  • 1 tbsp olive oil
  • 1 tsp sugar
  • 1 tsp dried yeast
  • ½ tsp salt
For the seasoning
  • 1-2 tbsp olive oil
  • Dried sage
  • Sea salt
  • Ground black pepper
Instructions
  1. Add the sugar, salt and yeast into the water. Mix and leave for 10 minutes to allow the yeast to activate.
  2. Place the flour in a bowl together with the olive oil and the yeast/water mixture. Mix to a smooth dough.
  3. Place the dough on a floured surface and knead for 5 minutes to achieve a smooth and elastic consistency.
  4. Place in a lightly-oiled bowl, cover, and leave in a warm place for about an hour or until the dough has doubled in size.
  5. Turn the risen dough out onto a floured surface and knock it back. Sprinkle on the dried sage and the diced onion. Fold the dough over and knead to incorporate the sage and onion evenly in the dough.
  6. Roll the dough into a ball, flatten it, then roll it out to about 8″ (20 cm). Place in a baking tin or pizza tray, cover, and leave in a warm place for 20-30 minutes.
  7. Poke some dimples in the top of the dough with your finger. Re-cover the dough and place in a warm place for another 20-30 minutes.
  8. Now for the seasoning. Drizzle on the oil, sprinkle on some sage, sea salt and black pepper, then add on the slices of onion. Bake at 180°C for 20-25 minutes.
  9. Remove the focaccia from the tin and place on a wire rack to cool.
Notes
This is so well seasoned that you can eat wedges of this as a snack. A small piece would make a nice addition to a child’s lunchbox.

There are many varieties of focaccia. Some have different herbs while others are topped with cheese and meat. Vegetables can also be added into the dough, as well as sliced oilves.