CARAMELISED ONION AND POTATO FOCACCIA

BY ERIN CLARKSON, CLOUDY KITCHEN

I love making focaccia for all occasions – the dough is super easy to make, lasts well in the fridge and you can add whatever toppings you like. This one is slightly thinner and so bakes up nice and crispy. Just the best, and perfect for either a starter to a meal or alongside a quick soup.

PREP TIME: 1 HOUR PLUS RISING TIME (A FEW HOURS OR UP TO OVERNIGHT) BAKE TIME: 30 MINUTES MAKES: 12 SERVINGS

• 200g high-grade flour

• 200g plain flour

• 10g salt

• 1¼ tsp instant yeast

• 1 tsp sugar

• 10g olive oil

• 355g lukewarm water

• Extra oil for greasing the dough and pan

• 120g potatoes (I prefer ones on the smaller side), very thinly sliced into discs

• 1 tbsp chopped fresh rosemary (optional)

• Salt and pepper

• 150g Caramelised onion jam or relish

1. In a large bowl, combine the high-grade flour, plain flour, salt, yeast and sugar. Add the oil and water, and mix with a spatula until a shaggy dough forms and there are no dry parts. The dough is wet and sticky. This is normal. The water quantity is correct. Don’t freak out, you will be fine. This is normal. Super wet dough = super fluffy focaccia. The pan is there to provide structure when it bakes, so it’s OK that it’s wet and sticky!

2. Cover the bowl with a tea towel and leave to stand for 5 minutes.

3. Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself. Rotate the bowl 90° and repeat the process. Repeat this two more times until you have gone around the bowl, then do one more set of four stretch and folds around the bowl (a total of 8 stretch and folds). Cover the bowl with the tea towel and leave to sit for 2 minutes.

4. Repeat the stretch and folding and resting process two more times, for a total of three rounds of stretch and folds, each two minutes apart.

5. Drizzle the surface of the dough with a little olive oil, and turn the dough over in the bowl to coat. Cover the bowl with plastic wrap or a lid (to make sure it doesn’t dry out), then put in the fridge overnight, a minimum of 12 hours but up to 2 days.

6. Generously drizzle a 23cm x 33cm or similar-sized non-stick baking pan with olive oil. Turn the risen dough out into the pan and turn it to fully coat it in the oil. Shape into a rough rectangle shape by pressing it down with your oiled fingers and tucking in edges and corners if needed. Leave to sit for 5 minutes to relax.

7. Gently spread the dough toward the edges of the pan using your oiled fingers. It does not have to reach all the way – just encourage it to spread out slightly more.

8. Drizzle the surface of the dough with a little more olive oil so that it does not dry out.

9. Leave the pan in a warm spot, uncovered, to rise, until doubled in size, puffy, and jiggly, anywhere from 1-3 hours depending on your environment. When it is ready to bake, it will leave a small indentation that slowly springs back when gently pressed with a finger.

Toward the end of the rising process, preheat the oven to 230°C bake, and arrange a rack in the middle of the oven.

10. Combine the sliced potato, rosemary, salt and pepper in a bowl and drizzle with olive oil and mix until the potatoes are coated with oil and the herbs.

11. Spread the onion jam or caramelised onions over the surface of the dough. Use more or less onion depending on your preference.

12. Oil your fingers and use them to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough – do not pop them, just leave them be.

13. Shingle the potatoes over the onions – it is OK if they overlap a tiny bit.

14. Immediately transfer to the oven and bake for 25-30 minutes, or until golden brown on the surface and pulling away from the sides of the pan.

15. Remove from the oven and allow to stand for 5 minutes then transfer to a wire rack to prevent the bottom from getting soggy.

16. Leave to cool then slice into pieces using a bread knife. Store leftovers lightly wrapped at room temperature.

NOTES • If you want to make your own caramelised onions, cook down about 700g thinly sliced onion on medium to low heat until brown and jammy, stirring often. This takes about 45 minutes and freezes well. • You want to use a super non-stick pan here to prevent your bread from sticking. If you are worried, give it a coating of butter before you add the oil to help give an extra layer of protection.