Sunday, 14 June 2015

Tomato and Onion Foccacia

This Foccacia style bread is so easy to make with a quantity of basic bread dough that is further enriched with a some oil that is poured over the dough and the topping applied. The dough is allowed to prove until it has doubled with most of the oil absorbed into the dough. Common toppings include garlic and rosemary, olive or cheese. I like tomato and onion with soup, particularly a nice hearty bowl of minestrone.

Press the dough into a lightly greased slice or lamington tin. Press down into the dough with your fingers to create little depressions evenly our the dough.

 Pour a tablespoon or so of olive oil over the dough. Tip and rotate the tray to make sure the oil fills the depressions that were made with your fingers.

Press halved cherry tomatoes and some thinly red onion into the dough and allow to prove or double in size. Then bake in a hot oven until golden brown and the dough is cooked.

Allow to cool slightly before cutting. To serve I like to cut the foccacia into thick slices or wedges.

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