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Preparation time: |
3 hours |
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Cooking time: |
15 mins |
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Serves: |
2 |
Ingredients
- 3x 7g sachets active dry yeast
- 30g sugar
- 500g strong flour
- 500g semolina
- 2 teaspoons salt
- 4 tablespoons olive oil
- ½ jar Beerenberg Caramelised Onion Relish
- 2 teaspoons rosemary leaves, chopped
- pepper
- Aged cheddar, to serve
Method:
Place 1 cup of lukewarm water into a large mug and add the yeast and sugar. Stir to combine and set aside for 5 minutes.
Place the flour, semolina and salt onto a clean workbench and make a well in the centre. Add the yeast mixture to the well. Slowly incorporate the flour from the inside out. As the mixture comes together, slowly add another cup of warm water. Knead the dough until it is silky - about 5 minutes. Place the dough in a large bowl, cover with a tea towel and keep in a warm place to prove for 2 hours.
Add half of the olive oil to a large baking tray. Place the dough on the tray and smash into a rectangular shape. Using your fingers, poke holes into the dough. Randomly dot the dough with small spoonful’s of Beerenberg Caramelised Onion Relish. Top with rosemary, a sprinkle of salt and pepper and remaining olive oil. Leave on the workbench to prove again for half an hour.
Over this time, preheat the oven to 200°C. Place the focaccia in the oven for 15 minutes or until golden and cooked through.
