In a recent effort to try and use up ingredients in the fridge, I noticed (as you often do…) halves of onions and bits of lovely fresh herbs from previous recipes. I thought, what a better way to use up these delicious ingredients than on top of a delicious Focaccia Bread!
As we’ve already pointed out I’m the baking sister… I love to bake and there is just something to be said about that amazing feeling you get when bread rises is there? But, if you’re a bread baking virgin… don’t write this recipe off because this is the perfect place to start!
This recipe I have actually kept from my High School Home Economics class so it’s easy enough for a teenager to make and it can basically be made in under an hour. …And if it doesn’t turn out perfectly there will be more than enough flavour on top to compensate!
As I said, I used this recipe to use up ingredients in the fridge so use your imagination when it comes to the toppings!
Ingredients (Serves 4)
1 ½ tsp. yeast
1 ½ cup warm water
2 tbsp. olive oil
½ tsp. sugar
2 ½ cups flour (extra for kneading)
½ onion sliced
4 cloves garlic smashed and sliced
1 tsp. each of Basil/Oregano/Thyme (Double if using fresh herbs)
Combine sugar. water, yeast and olive oil. Let sit until yeast begins to bubble to the top. Meanwhile, measure out flour into a large bowl and make a small well in the centre. Pour water mixture into well and, using a fork, incorporate surrounding flour until dough begins to form a ball.
Pre-heat oven to 375° F. Let dough rise for 15-30 minutes. This recipe does not need to rise for very long to work however that being said, the more you can let the dough rise (like with most bread) the better!
While dough is rising you can prepare the topping! Heat a skillet with a generous amount of olive oil. Add onions and garlic and cook until almost caramelised. If using fresh herbs add to skillet and cook for another 1-2 minutes. Remove from heath and let cool.
After the dough has risen, remove from the bowl and place onto a pan lined with baking paper. Roll into preferred shape (circle or square) until dough is approx. ¾ inch thick. Puncture with a fork so that any air can be released from the bottom while baking and poke bread with finger making small holes. Add onions, garlic and (if using fresh…) herbs, spreading evenly on top of dough. Sprinkle any dry herbs, coarse salt and Parmesan cheese on dough and finally, drizzle with olive oil.