Onion Focaccia Tart
What to have for an easy, yet elegant appetiser for Christmas or indeed anytime? A simple onion tart of course!
And what better than caramelised onions on a delicious fresh baked focaccia bread? I used a basic focaccia recipe and before baking topped it with six caramelised onions.
- 6 sliced onions
- 1 tsp brown sugar
- splash of olive oil
- knob of butter
Sauté the onions in a splash of olive oil and a knob of butter. Add sugar and let the onions caramelise. Season well.
Spread on focaccia dough before baking.
- 1 3/4 cups warm water
- 1 pack yeast
- 1 tbsp sugar
- 5 cups flour
- 1 tbsp salt
- 1 cup olive oil
Combine water, yeast and sugar. Let sit to prove.
Combine flour, salt and 1/2 cup of olive oil with the yeast mixture. Knead for five minutes.
Put in an oiled bowl to let rise until double in size, approximately 1 hour.
Coat a baking sheet with 1/2 cup of olive oil. It sounds like a lot but this is a deliciously oil based bread.
Press dough out to fill sheet. Make holes in the dough as you press. The finger marks will give the bread its trademark look. Flip dough to coat other side in the olive oil.
Rest for one hour to allow to rise and double in size.
Drizzle more oil on top and sprinkle with sea salt and italian herbs.
Bake in an oven preheated to 425 degrees for 25 – 30 minutes.
Cool before serving.