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Cheesy Red Onion & Pimento Olive Focaccia…


Sorry for playing the disappearing act too often. I’m still scouting around for my ingredients & equipment. I just managed to select the oven I wanted & guess what??!?? its out of stock.. 😦 So while I wait for everything to fall into place I’m catching up with friends & family. Another couple of days & i’m heading to Mangalore,,!! After about 2 yrs.. & yes I’m damn excited.. being home.. lazing around, going out with mum, the food & all my favourite people around.. :))

Cheesy Red Onion & Pimento Olive Focaccia...

Again this is another recipe I managed photographing between all the packing & moving back to India..

Ingredients: (Serves 6-8)      Preparation Time: 120 mins
Strong white Bread flour – 350 gms
Garlic – 2 cloves, minced
Active dry yeast – 1 sachet
Honey – 1/2 tsp
Black pepper – 1/4 tsp freshly ground,
Warm water – 250 ml
Plain Olive oil – 3 tbsp + extra for greasing
Red onion – 1 small, diced
Pimento Olives – 8-10, each cut into 4 discs
Mature Cheddar Cheese – 3-4 tbsp grated
Parsley – 1 tsp freshly chopped
Salt – 1 tsp

Some of the ingredients..

Tip: You could mix up the olives, parsley & onions with some salt in a bowl & let the flavours mix. 

Method:
In a saucepan, mix the olive oil, black pepper & minced garlic. Heat the oil mixture over low heat for 6-8 minutes, stirring occasionally. Make sure the garlic does not change colour. Turn off the heat & let the mixture cool. The best part about this focaccia is you infuse olive oil with the flavours you want & you do not need to hunt stores for infused olive oil.

Now in a large bowl, mix the yeast with the honey & water. Stir a couple of times & let it rest for about 5 minutes. Add about 140 gms of flour & the cooled olive oil mixture. Mix about 5-6 times, till the flour is moistened. Let this sit for about 5 minutes. Now add rest of the flour & salt. Mix till the dough comes together. Now knead the dough till its smooth. Oil the bowl & place the dough in the bowl & cover with a warm damp cloth & let the yeast work on the dough for around an hour. Place the dough in a warm area so that this helps it rise better.

Let the dough rise..

Pre-heat your oven to 230 degrees C or 450 degrees F. Use some olive oil to grease a 9 by 13 inch rimmed baking sheet. I used a slightly larger sheet hence my focaccia is a little flatter than usual.

When an hour is up & the dough has risen well, knead it again a couple of times, then transfer it to the greased baking sheet & flatten it out using your hands. Else use a rolling pin. Let it be for another 20 mins so that the dough rises again. Spread a tsp of olive oil over the top using a pastry brush. Press down the strands of red onion evenly on top of the dough. Add the olive discs between the onions.

Arrange the veggies around..

Doesn’t this look colourful??? I couldn’t help but pop in some olives when slicing them.. 🙂 & the bread is so spongy it was springing back as I was placing the veggies around.. 

Sprinkle the chopped parsley around & then finally spread the grated cheese around evenly.

Sprinkle the cheese around..

I just love how this looks even before its out of the oven.. 🙂

Now bake for 15 – 20 minutes in the centre of the oven or until the top is golden brown.

Since I used a larger pan the dough was spread a little flatter, hence my focaccia was ready in 15 minutes.

The aroma is just brilliant. Makes you all warm & you crave for some creamy soup/pasta to go with it. Once done, let it cool on a cooling rack.

Serving Suggestions:
Cut into pieces of the desired size & serve warm. They are yummy as is or they go really well with some Pasta or soup or just as is with some wine.

Cheesy Red Onion & Pimento Olive Focaccia...

Note: The bread tastes best when warm & out of the oven. If you plan to save some for later, then it lasts for a couple of days in the refrigerator.

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8 thoughts on “Cheesy Red Onion & Pimento Olive Focaccia…

      1. Hi, its Micky (the yeast question) again…I tried your recipe…and I loved it..like really really loved it. It didn’t look as wow as yours though..the cheese got a lovely golden tint but not the dough itself…I waited quite a while (app 50 min)…is it because I have an electric oven…? When I layed the dough out on the tray I put some olive oil on the tips of my fingers coz my dough was very sticky..do you think the oil prevented it from being brown? In the end I had to take it out because I didnt want the cheese to burn…hmphh! But it tasted swell..

        And this got me pondering…can i use this recipe for the dough to make a pizza…? I am not sure actually…When I made this it had quite a fat base…but this is probably the best thing close to a pizza I ever made…hehehe…Do you have a recipe for a thin based margarita…my pizza dough never works out…

        I was hoping to make a lemon cake…do you have any recipies for it? Did I write too much? Hehehehe…sorry….

        Like

      2. Ahahha this is the longest comment I have ever received.. 🙂 I’m glad you enjoyed making the focaccia .. & the end product.. 🙂

        Well the dough is pretty elastic .. It springs back.. Sticky?? Hmmm it never was sticky for me..

        Add the cheese midway into the baking time if it’s burning too soon.. & also maybe your oven was pre-heated a little much .. That could have caused the quick browning of the cheese.

        I think this dough should work for a thin crust pizza.. But u would need to roll it using a pin & with the proportions mentioned here you could probably make 5-6 pizza bases.. 😉

        Follow my blog if you have not already.. I should post a lemon cake recipe soon.. 🙂

        Like

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