SUNDAY BRUNCH - BELLISSIMA FOCACCIA
We are back from our Italian adventures and have brought with us this bellisima focaccia recipe - just in time for Sunday Brunch. If you like blue cheese, this topping combo is the dream!!! Stay in your comfy pjs and keep this Sunday morning slow and tasty.
You will need:
- 400g strong flour
- 100g semolina
- 300ml lukewarm water
- 1 sachet dried yeast
- 1/2 tbsp of caster sugar
- 1/2 tbsp salt
- olive oil
- 1 large conference pear cored and thinly sliced
- 2 red onions thinly sliced
- 1 tsp light brown sugar
- 100g gorgonzola (or other blue cheese of choice)
- 2 sprigs of rosemary
- add the yeast and caster sugar to the lukewarm water. Mix and then allow to sit for 5 minutes until it foams on top.
- mix the flour, semolina and salt in a large bowl and make a well in the middle. Add the water/yeast mixture into the middle and mix with a fork until it all combines.
- kneed for 5 minutes until the dough is smooth.
- rub olive oil around the inside of a clean bowl and place the dough inside and turn over in the oil. Cover with cling film and allow to sit for 30 minute until it doubles in size.
- while the dough is sitting make the topping.
- cook the onions in the pot on a low heat with some olive oil. Cover with a lid and cook for 10 minutes. Stirring occasionally.
- then add the sugar and cook with the lid on for a further 10 minutes, continuing to stir occasionally.
- when the dough is ready, pierce it with your fingers to release the air then place on a baking tray and spread it out to cover the tray. Use your fingers to dimple it all over. Then leave to sit and prove for a further 20 minutes.
- arrange the toppings: first drizzle 2 tbsp of olive oil all over, then scatter the onion, followed by the pear, then the blue cheese, scatter the rosemary leaves and finally drizzle with 2 more tbsp of olive oil.
- bake in a preheated oven (220°C/425°F/gas 7) for 20 minutes. The topping should be golden and the dough cooked through.