Focaccia with Caramelised Red Onion and Walnuts
Serves: 6
Ready in: 60 mins +
Cost Cutting Eco Friendly Vegan Friendly
Ingredients:
400ml Oatly Enriched or Organic oat drink1 sachet fast action/easy-bake dried yeast
600g strong bread flour
1 tsp sugar
2 tsp salt
2 tbsp extra virgin olive oil
[hd]For the topping[/hd]
1 large red onion, sliced
3 tbsp olive oil
25g walnuts, roughly chopped
1-2 tsp salt flakes
method:
- Heat the Oatly in a jug in the microwave for one minute to warm.
- Put the flour in a bowl and mix in the yeast, sugar, salt, the warm Oatly and oil. Mix well with a plastic scraper or your hands to bring all the ingredients together into a ball. Turn the dough out onto a floured working surface and knead for about 5-10 minutes until smooth and elastic.
- Put the dough into a large oiled bowl and cover with a piece of oiled cling film. Leave in a warm place for about 30-60 minutes until the dough has doubled in size. Turn the dough out onto the work surface and knock it back into a ball, quickly knead then place on a oiled shallow tin, (eg a Swiss roll tin) about 25x35cm. Stretch the dough to fit, cover with either a damp tea-towel or piece of oiled cling film and leave the dough back in a warm place for 20-30 minutes to prove (to rise again to about half as high as before).
- Meanwhile, heat the oven to 200C/400F/Gas 6 (adjust for fan ovens). Make the topping: gently fry the onion in 1 tbsp of the oil until it is soft but not browned. Press your fingers into to the surface of the dough to make indentations then scatter the onion and walnuts over, sprinkle with salt flakes and drizzle with the remaining oil.
- Bake the bread for around 25 minutes. Allow to cool on a wire rack before cutting into squares.
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