- 2 large rosemary springs
- 2 tbsp extra virgin olive oil
- 1 onion, peeled and finely sliced
- 2 garlic cloves, peeled and finely chopped
- 2 tbsp balsamic vinegar
- 10 black olives, pitted and halved lengthways
- 3 Tbsp grated parmesan
Cheesy, Olive, Rosemary and Balsamic Focaccia
- Finely chop a third of the rosemary leaves; keep one third whole and the other roughly chop, set aside for the topping.
- Heat the Olive oil in a fry pan; add finely chopped rosemary and onion gently cook for 10 minutes then add the garlic and balsamic vinegar. Cook till the mixture caramelises. Pour into a small bowl to cool.
- For the dough, dissolve the yeast and sugar in 225ml of warm water. Let it stand for about 10 minutes so the yeast will start working.
- In a large bowl add the yeast mixture to the flour, Italian seasoning, salt and olive oil. If you have a standard cake mixer use the dough hook or in a bowl bring together to form a dough. Knead for ten minutes or till smooth and silky.
- Add half of the rosemary and onion mixture into the dough and knead for another 10 minutes.
- Oil a large bowl, place the dough in the bowl, cover with a tea towel then set in a warm place for the dough to prove. The dough should double in size.
- Tip the dough out onto a lightly floured board and knead into a round ball.
- Take a large baking tray and oil well with olive oil, place the dough onto the tray, cover and let rest for 15 minutes.
- Flatten the dough with the palm of your hand into a 20cm round.
- Mix the rosemary leaves with the remaining rosemary and onion mixture, spread this over the dough, season well with pepper, cover and let prove for another 2 hours.