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Pickled Onion Focaccia

A freshly-baked, deliciously warm focaccia is the perfect breakfast option to the usual toast. It does take quite some time to make it but the end result is well worth the time.

New Update
Main ingredients Onions, Vinegar, Castor sugar, Sea salt, Fresh oregano, Dry yeast, Refined flour, Olive oil,  Crushed black peppercorns
Cuisine Fusion
Course Breads
Prep time 2-3 hours
Cook time 35-40 minutes
Serve 4
Taste Mild
Level of cooking Moderate
Others Vegetarian

Ingredients 

  • 2-3 medium onions peeled
  • 1 cup vinegar
  • 2 teaspoons castor sugar
  • Sea salt to taste
  • 3-4 sprigs of fresh oregano
  • 2 teaspoons active dry yeast
  • 2½ cups refined flour (maida) 
  • 1½ teaspoon salt
  • ½ cup olive oil + for greasing + for serving
  • A few fresh oregano leaves for sprinkling
  • Crushed black peppercorns for sprinkling

Method 

  1. Heat vinegar in a pan, add 1 teaspoon castor sugar and sea salt and mix. Cook on low heat for 2-3 minutes. Switch the heat off and allow to cool slightly.
  2. Cut the onion in half and slice each half vertically. Transfer this into an air-tight jar. 
  3. Pluck the leaves of oregano and put into the jar. Pour the vinegar mixture and mix well. Cover with a lid and refrigerate for 1-2 hours.
  4. To make the dough, take yeast in bowl, add the remaining castor sugar and ¼ cup water and mix well and set aside for 5-10 minutes to activate. 
  5. Sift refined flour into a large bowl, add salt and mix well. Add activated yeast and mix till well combined. Gradually add ¾ cup water and knead well. Add ¼ cup olive oil and continue to knead till a soft dough is formed. Cover with a cling wrap and set aside for 20-25 minutes to prove.
  6. Remove the cling wrap, knock back the dough and knead for 30 seconds.
  7. Generously grease a 5-inch square cake tin with olive oil, place the prepared dough in it and spread evenly. Set aside to prove for 30 minutes.
  8. Preheat oven to 220° C. 
  9. Take ¼ cup olive oil and ¼ cup water in bowl, add salt and mix well.
  10. Make holes on the proved dough. Spread some of the pickled onions and fresh oregano leaves. Drizzle the olive oil-water mixture and sprinkle some crushed black peppercorns.
    Place the tin in the preheated oven and bake for 30-35 minutes. 
  11. Bring the baking tray out of the oven and allow the bread to cool slightly, remove from tin, place on a chopping board and cut into squares.
  12. Arrange the bread squares on serving plate and serve with remaining pickled onions and olive oil.
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