TOMATO & BASIL AND CARAMELISED ONIONS & ROASTED GARLIC HALF AND HALF FOCACCIA
Easy Half and Half Focaccia 쉽게 만드는 포카치아 フォカッチャ
Around 15 years ago, I went to Italy for the first time. I went there with Simon, my husband. We drove from England, crossing the Channel at Dover by ferry and traveled around the continent for over a month. It was a fantastic holiday. We went in July, and I remember Italy been pretty hot (nearly 40 Celsius). The car we had at the time didn’t have air conditioning and we had to drive around with the windows permanently wound down and the fan on full. It didn’t make much difference. It was like someone was constantly blowing a hairdryer in our faces, sweat dripping while the Italians we passed looked very comfortable in their climate controlled heavens. Haha.
Watch My Easy Half and Half Focaccia Recipe Video (4m 20s)
We were walking around a small village in Tuscany and followed our noses to a bakery with a gorgeous smell and packed with people. With my curiosity piqued and my belly rumbling, I went in. There were all sorts of wonderful bread which I had never seen before and people were queuing and chatting, happily waiting for their fill. There were a few different kinds of focaccia and that is what the locals seemed to enjoy the most. We queued for ages and then selected the most delicious looking ones straight from the oven. The taste was G-O-R-G-E-O-U-S! Oh my gosh! Italians eat this kind of bread all the time! I envied them!!! What have I missed all my life! I had to make it up. We ate fresh focaccia in restaurants and bakeries every day we were in Italy! We had focaccia sprinkled with sea salt, stuffed with peppers, topped with rosemary or roasted potatoes or both. Every place we traveled to seemed to have a new and delicious variation.
We went on to travel around 10 countries on that holiday, eating delicious food in every single one. After my holiday, I actually forgot about that bread until Simon made it for a Valentines dinner this year. Wow. I couldn’t believe he could actually make it at home. I never thought of making it on my own. Since then, I have made it. It is absolutely easy peasy. You CAN make it!
Kids really love making this bread together. You can top it with pretty much anything you like such as garlic, rosemary, cheese, etc. If you don’t have any fancy herbs or fancy ingredients, you can just make it with salt, pepper and olive oil and it tastes still fabulous! A great tip is to use quality olive oil. It doesn’t have to be expensive but quality olive oil makes the bread taste super yummy!
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- 325ml Warm Water
- 7g Yeast
- 500g Strong Flour
- Pinch of Salt
- 7 tablespoons of good quality olive oil plus extra for drizzling
- 15 Fresh Basil Leaves
- 8 Cherry Tomatoes
- 4 Cloves of Garlic, sliced
- 70g of Caramelised Onions.
- Salt and Pepper to taste
- Measure the warm water in a measuring jug and add the yeast. Leave for 15 minutes until frothy.
- Sieve the flour into a large mixing bowl and add a pinch of salt and a tablespoon of olive oil.
- Add the frothy yeast mixture to the flour and stir with a spoon until it all comes together.
- Rub you hands with flour and transfer the dough to a lightly floured clean surface and knead for 10 minutes.
- Pour two tablespoons of olive oil into your mixing bowl and using the ball of dough, spread the oil around the bowl. This stops the dough from sticking to the bowl as it rises. Cover and leave for 1 hour or until it has doubled in size.
- Add 2 tablespoons of olive oil to the bottom of a roasting pan.
- Take the risen dough and spread it around the roasting pan using the tips of your fingers. Once it has covered the base of the pan, drizzle 2 tablespoons of olive oil over the dough.
- Chop the tomatoes in half.
- Using your index finger, poke a hole in the dough. Add 1 basil leaf and then half a cherry tomato. Evenly space the rest of the basil and tomatoes on one side the dough. You should end up with 3 rows each consisting of 5 basil leaves and tomatoes.
- On the remaining side, again using your index finger, poke a hole in the dough. Add a clove of garlic. Evenly space the rest of the garlic cloves in rows until you have used them all up.
- Sprinkle the caramelised onions over the garlic clove side of the dough.
- Cover with a clean tea towel and leave to prove for 45 minutes. Preheat your oven to 200C/400F.
- Remove the tea towel and sprinkle a little sea salt over the dough.
- Bake in the oven for 20-25 minutes until golden brown.
- Remove the pan from the oven, drizzle the baked bread with olive oil and leave to cool for 10 minutes.
- Remove the focaccia from the pan and add sea salt and black pepper to taste. Cut in half lengthways, then sideways into 4cm/2in strips and try to resist eating the whole loaf. Enjoy!