This is a delicious Focaccia bread that I made on a Sunday morning. There's nothing better than smelling baked bread whilst having a lazy lie-in. I prepared the mixture the night before, as best results are when the yeast has time to raise.
Seeded Whole Grain Flour (350g)
Butter (1 teaspoon)
Honey (1 tbsn)
Dry yeast (7g or one packet)
Salt (1 teaspoon)
Balsamic vinegar (2 tbsn)
Add the flour, butter, salt dry yeast and honey in a mixing bowl and mix together. Slowly add the water and continue to mix until complete.
Place on a work surface and use your hands to knead the dough. If the dough is too sticky add more flour. If it is too stiff, add a little water.
By holding the edge of the dough with one hand, pull the other end of the dough and fold over. Turn the dough 90 degrees and repeat. Continue this 12 times.
Place the dough into the mixing bowl and put cling film over the top of the bowl. Leave for at least one hour, or even overnight.
Take the dough out of the mixing bowl, ensuring that the top side remains on top. Mould the dough to the shape that you desire - I prefer mine to be slightly elongated. Press your thumb into the top of the bread to make indentations along the surface (6-8).
Pour olive oil over the top and into the indentations. Sprinkle rock salt over the top then place into a pre-heated oven of 220 degrees Celsius/ 200 degrees Celsius fan.
Bake for 20 minutes and do not open the oven door during this period - yes I know it's tempting!
Remove from the oven and enjoy the smell of a nicely baked home-made bread!
Peel the onion and cut it in half. Then place the flat surface of the onion on the work surface and cut length ways (5-6mm thicknesses)
Put in a bowl and add balsamic vinegar. Stir and then place in pre-heated frying pan at low heat. Stir and allow to cook for 8-10 minutes.
Place onions on top of the bread and you're done!