Focaccia

Focaccia

Autumn

Focaccia is a medium for all sorts of other wonderful ingredients. Here, I use sweet onions, chunky bacon and a handful of fresh sage and rosemary – but the possibilities are endless. Beetroot and blue cheese is a favourite, as is apple, cheddar and hazelnut, or black pudding and ripe tomatoes, strewn with plenty of fresh thyme and trickled with olive oil. Two or three trays of this bacon-and-onion focaccia passed around at a gathering always go down well. With a few salads and drinks alongside, it’s a bread that becomes a complete meal.

Makes 1 loaf

Ingredients

Dough

  • 500g (1lb 2oz) strong white bread flour, plus extra for dusting
  • 10g (¼oz) fine sea salt
  • 1 teaspoon instant dried yeast
  • 50ml (1½fl oz) extra-virgin olive oil, plus extra for oiling and drizzling

Topping

  • 250g (9oz) large bacon lardons
  • 1 large onion, thickly sliced
  • 1 large bunch mixed herbs (sage leaves, thyme leaves, torn rosemary sprigs)
  • salt and freshly ground black pepper

Method

Place the flour, fine sea salt and yeast in a large bowl, add the oil and 400ml (14fl oz) water and combine to a fairly wet dough. Turn out the dough onto a lightly floured surface and knead it for about 10 minutes, until it is soft and smooth. (Use a mixer with a dough hook for this part, if you have one.)

Form the dough into a rough round and drop it into a lightly oiled bowl, cover with a clean tea towel or cling film and leave to prove in a warm place for 1½–2 hours, or until doubled in size.

Meanwhile, heat a dash of oil in a large frying pan over a medium heat. Add the bacon lardons and fry for 3–4 minutes, or until rendering a little fat. Scatter in the onion, season, toss well and cook for a further 10–12 minutes, or until the onion is beginning to soften. Remove the pan from the heat and allow to cool.

When the dough is ready, heat the oven to 200°C/400°F/gas mark 6. Lightly grease a 22 × 30cm (8½ × 12in) baking tray and dust it with a little flour (or polenta). Turn out the dough onto the greased tray and press it outward lightly with your fingertips so that it covers the tray. Scatter over the cooked lardon and onion mixture in an even layer. Spike and spear the whole dough with the herbs, as roughly as you care. Press everything deep into the dough with your fingers. Cover the tray and leave to rise for a further 35–45 minutes. Uncover the tray and carefully prod the bacon and onions back down into the risen dough. Drizzle generously with olive oil and place the focaccia on the middle shelf of the oven for 35–40 minutes, until cooked through and golden. Remove the focaccia from the oven, drizzle with a little more olive oil and sprinkle over some salt. Eat warm.

Back to Membership