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Sunday, 26 October 2014

Wholemeal Herb and Onion Focaccia

This is such an easy bake, quick to mix and only one prove.  I have baked this loaf several times in the last few weeks and yesterday it was a delicious accompaniment to Vegetable and Lentil Soup for lunch on a chilly autumn afternoon.



Wholemeal Herb and Onion Focaccia

300g brown bread flour
7g fast action yeast
1/2 tsp salt
30g grated parmesan style cheese
1 Tblsp dried mixed herbs
30ml/2 Tblsp olive oil
250ml lukewarm water
1 onion, thinly sliced
1 Tblsp sea salt
1 Tblsp olive oil

Put the flour, yeast, salt, cheese, herbs into a large bowl or the bowl of a stand mixer.  Make a well in the ingredients and add the oil and water.  Mix until a soft dough forms.  Knead the dough until smooth and elastic, either on a lightly floured surface or in a mixer.  

Once kneaded, put the dough into a lined oven tray and press out into a 25cm/10 inch round.  Cover with greased clingfilm and leave to prove for an hour or until doubled in size.

Whilst the dough is proving, finely slice the onion and coat with the olive oil.  Preheat your oven to 220C/200C Fan.  Once the dough has proved, remove the cling film and sprinkle the onion over the top of the dough followed by the sea salt.  Bake in the preheated oven for about 25 minutes until golden and cooked through.  Cool on a wire rack.


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