If a loaf of fresh, homemade bread gets polished off in record time in our house, then a filled focaccia doesn't stand a chance. Think warp speed.
Caramelised Onion, Fennel and Tomato Focaccia
slightly adapted from here
320ml lukewarm water
1 x 7g sachet dried yeast
1 teaspoon caster sugar
80ml olive oil, plus extra for drizzling
450g bakers flour
1 teaspoon fine sea salt
4 red onions, finely sliced
1½ tablespoons brown sugar
4 tablespoons balsamic vinegar
2 teaspoon fennel seeds
250g cherry tomatoes, halved
Sea salt flakes for sprinkling
½ teaspoon very finely chopped rosemary
Pour the water into the bowl of an electric mixer fitted with the dough hook. Sprinkle the yeast evenly over he surface of the water, add the sugar and 2 tablespoons of the oil. Set aside until frothy, about 10 minutes.
In a separate bowl, sift the flour and add the fine salt. Add to the yeast mixture. Mix on low speed for 10 minutes. Transfer to a lightly oiled bowl and cover with plastic wrap. Set aside in a warm spot until doubled in size, about an hour.
Heat the remaining oil in a large frying pan. Add the onion and cook on low heat for 15 minutes or until soft. Add the brown sugar and vinegar and cook, stirring from time to time, for another 10 minutes. Remove from the heat and set aside to cool.
Punch the dough down and turn it out on to a floured surface. Spread the dough out to a rough rectangle and cover it with the onion mixture. Scatter the fennel seeds over and fold the dough over to enclose the onions.
Preheat the oven to 200C fan-forced and grease a baking tray with olive oil.
Press the dough onto the prepared tray and cover with a damp tea towel. Put it in a warm spot for about 20 minutes or until doubled in size.
Press dimples all over the surface by pushing your fingertips into it. Press the tomato halves into the dimples and drizzle the lot with olive oil. Sprinkle over the rosemary and sea salt flakes.
Bake for 20-25 minutes or until golden.