Pure Mountain Herbed Garden Focaccia

Topping + Garnish

1 small red onion, peeled and sliced into rounds

Handful fresh chives

Handful fresh basil

Mountain Herb Canola Oil

Sea salt flakes

Freshly ground black pepper

Method

Dough: Combine the water, sugar, and yeast together allowing them to sit for about 5 minutes whilst the yeast activates and starts foaming. Combine the 3 ½ cups of flour, sea salt, and canola oil and mix to combine. Add the yeast mixture and knead for 10 – 15 minutes by hand or machine. Whilst kneading if the dough is too sticky and doesn’t pull away from the bowl or counter, add a tablespoon at a time to combine to get the right consistency. Place in a well-greased bowl, brush with more canola oil, and cover with a damp towel. Allow to rise for about 1 ½ to 2 hours or until doubled in size.

Preheat the oven to 200 degrees Celsius. Remove the dough and place on a well-floured surface. Roll it out into your preferred shape and cover it again with the towel, allowing it to rise for a further 30 minutes or so.

Transfer the focaccia to a baking tray lined with baking paper and using your fingers, poke the dough to form deep dimples all over. Take the onion rounds and press them into the dough all over. Use the chives to form stems under the onion rounds and fresh basil as leaves. Brush with canola oil, sprinkle with sea salt & black pepper. Bake for 20 – 25 minutes until golden and cooked.

To serve, drizzle a little oil and sprinkle salt, black pepper & fresh basil. Eat whilst warm!

Notes

You can prepare the dough 24 hours in advance and refrigerate covered in cling film after the first rise. Simply remove half an hour before and continue steps 2 – 6 after. Leaving the dough overnight helps the flavors develop!