Try out these two mouth watering flavoured focaccias. Ideal to serve as starters.
You will need:
For the dough:
Lamb Brand ground black pepper, to taste
Lamb Brand ‘00’ Flour, 400g plus extra for dusting
Lamb Brand semolina flour, 100g
Lamb Brand Castor Sugar, ½ tablespoon
Sea salt
1 sachet dried yeast
Water 300ml, lukewarm
Olive oil
Extra virgin olive oil
Red onions, 2(finely sliced)
A few sprigs of fresh thyme, leaves picked
Olive oil, 2 tbsp.
Balsamic vinegar, 6 tablespoons
For the basil and cherry tomato topping:
Fresh basil, 1 bunch (leaves picked)
Ripe cherry tomatoes, 1 handful (halved)
Garlic cloves, 2 (peeled and sliced)
Sea salt
Extra virgin olive oil
White wine vinegar
All you have to do is:
1.Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle.
2.Add the yeast and sugar to the lukewarm water, and mix with a fork.
3.Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
4.As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
5.Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
6.While the dough is rising, preheat your oven to 220°C and prepare the toppings.
7.For the balsamic onion topping, fry the sliced onions and thyme leaves in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add the balsamic vinegar, reduce for a minute or two, and then leave to cool.
8.For the basil and cherry tomato topping, roughly chop the basil leaves and pop them into a bowl with the cherry tomatoes.
9.Season with salt and pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Add the garlic and mix it all.
10.To cook the focaccia, as soon as the dough has risen, pound it then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.
11.Bake for 20 minutes or until golden on top and soft in the middle.