I like this focaccia – it is not only flavourful but also decked with nutritious vegetables! Be adventurous – use other toppings like bacon, smoked salmon or even leeks and spring onion.
500 g bread flour, plus extra for dusting
1 X 11 g instant dried yeast
5 g caster sugar
5 g fine salt
30 ml melted Q.B.B. Pure Ghee
300 ml warm water
FOR THE TOPPING
60 ml melted Q.B.B. Pure Ghee
Coarse sea salt
5 g crushed black pepper
1 tablespoon fresh rosemary leaves, chopped
150 g asparagus, lightly sautéed with crushed black peppercorns and sea salt
Thinly sliced Roma tomatoes or plum tomatoes
Caramelized onion (see recipe below)
Grated Parmesan cheese
- To make the dough, place the first six ingredients into a bowl. Stir to combine well and then knead for 10 mins, preferably using an electric mixer with dough hook until you get a smooth, pliable soft dough.
- Transfer the dough to a lightly oiled bowl. Cover loosely with oiled cling film and leave to rise for about an hour in a warm place until it has doubled in size.
- Lightly oil a large baking tray.
- Turn the dough out onto a floured work surface and knead lightly. Divide the dough into 4 portions.
- Using finger tips, press the dough out evenly until it is about 1 cm thick. Don’t worry about how it looks – it is supposed to be rustic.
- Preheat the oven to 220°C.
- After 25 minutes, the focaccia will be puffy. Use your finger tips to poke dimples all over the dough right through to the bottom of the tray.
- Drizzle the focaccia with melted Q.B.B. Pure Ghee, allowing it to seep into the dimply holes.
- Sprinkle with the sea salt, black pepper and chopped rosemary.
- Spread some caramelized onion, arrange the asparagus and the tomato slices on the focaccia.
- Sprinkle with grated Parmesan cheese.
- Bake for 30 minutes or until golden.
QUICK CARAMELIZED ONION
80 ml balsamic vinegar
2 teaspoons Q.B.B. Pure Ghee
3 red onions, sliced
¼ teaspoon ground black pepper
80 g brown sugar
Pinch of salt
- Place all the above ingredients in a pan and cook gently over low heat for 10-12 minutes until the liquid evaporates or until the onion slices are dark and sticky. Remove from heat and cool thoroughly before using.