Three-Flavour Foccacia

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


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


  1. 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.
  2. 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.
  3. Lightly oil a large baking tray.
  4. Turn the dough out onto a floured work surface and knead lightly. Divide the dough into 4 portions.
  5. 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.
  6. Preheat the oven to 220°C.
  7. 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.
  8. Drizzle the focaccia with melted Q.B.B. Pure Ghee, allowing it to seep into the dimply holes.
  9. Sprinkle with the sea salt, black pepper and chopped rosemary.
  10. Spread some caramelized onion, arrange the asparagus and the tomato slices on the focaccia.
  11. Sprinkle with grated Parmesan cheese.
  12. Bake for 30 minutes or until golden.


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



  1. 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.

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