Roasted onion, chorizo & Parmesan focaccia

I have posted several focaccia recipes on this blog, and while I make my roasted garlic focaccia many times more than any other flavour, I do like to play around a little. This time, I used ingredients lurking around in the fridge and the larder!

Slowly roasted onions or shallots, with their delicious sweetness, salty Parmesan and chunks of spicy chorizo make a wonderful focaccia, especially when time is allowed for the dough to rise very slowly. The juice that comes from the roasted onions gets worked into the dough itself, added flavour throughout the dough, in addition to the pieces of the other goodies that are suspended in the dough!

Some rosemary-flavoured extra-virgin olive oil spooned over the just-baked focaccia finished these perfectly.

I often make a sourdough version, replacing the yeast in the recipe with 200g active sourdough starter, using 400g flour and 300-350ml water. I make ot the same way, but give it longer for the rises.

Grab and slap!

While you can knead this dough traditionally, the very high water content (which is needed to get the type of aeration of the dough that is essential for focaccia), I find it much easier using a “grab and slap” method: with oiled hands, simply grab a large handful of the dough, pull it high out of the bowl and slap it back down into the bowl, repeating for about 5 minutes or so to help develop the gluten, rotating the bowl every now and then: the gluten will develop enough at this stage but it will develop further during the dough’s very slow prove in the fridge.

Alternatively, pop the dough in a food mixer with the dough hook attachment, and put on medium-high speed for about 15 minutes.

Thick or thin?

The recipe makes one large focaccia: the dough covers one of my baking trays that came with the oven that is almost the size of an oven shelf. This gives a wonderfully thin focaccia, which is my preference. Alternatively, split the dough into 2-3 portions for putting in smaller tins.

I sometimes bake focaccia in round sandwich cake tins, to give thicker focaccia: these ones are ideal sliced horizontally and filled with cheese and ham before being toasted or griddled.

Recipe for roasted onion, chorizo & Parmesan focaccia: makes one large focaccia or several smaller ones

For the dough:

  • 500g strong plain white flour (I used Allinson’s flour here)
  • 60ml extra-virgin olive oil, plus extra for kneading
  • 400-450ml cold water (it is a lot but trust me………!)
  • 3g easy-blend dried yeast (it is deliberately not much, but it is enough for the slow chilled rise)
  • 10g salt

For flavouring the dough:

  • 60g Parmesan, cut into small cubes
  • 2 large onions, peeled and sliced
  • 3 tablespoons extra-virgin olive oil
  • 60g strong chorizo, cut into small cubes
  • a little fresh rosemary, roughly chopped

Rosemary-flavoured oil (optional):

  • a few stalks of fresh rosemary, roughly chopped
  • about 100ml extra-virgin olive oil

(1) In a shallow over-proof dish, mix the onions, the 3 tablespoons of olive oil and the roughly chopped rosemary together. Place a lid or cover with foil and roast gently for about an hour until the onions have softened: the gorgeous liquid from the onions will be used in the dough. Leave to cool. NB: you can cook them further in a pan on the hob to caramelise them if you prefer.

(2) If making the rosemary oil: heat the oil and rosemary stalks in a small pan just until a few bubbles appear. Remove from heat and leave to infuse. NB: this can be done a few weeks in advance if you want a more pronounced rosemary flavour, stored in an airtight jar. You can also add chopped garlic or other herbs to the oil at the heating stage.

(3) Mix the flour, salt and yeast together in a large bowl. Add the oil, the cooled juices from the onions and most of the water, mixing well to give a soft, sticky dough: don’t worry that it is very wet as the wetter this dough is, the better the hole structure of the focaccia. Add more of the water for the best hole structure.

(4)  With oiled hands, grab a large handful of the dough, pull it high out of the bowl and slap it back down into the bowl, repeating for about 5 minutes or so to help develop the gluten. Alternatively, knead the dough for 10-15 minutes on an oiled surface (and with oiled hands) or in the food mixer with the dough hook attachment until it becomes shiny and elastic.  NB: I favour the “grab and slap” approach with a very high hydration dough such as this – it honestly works perfectly.

(5) Add the cooled onions, the Parmesan and the chorizo and mix in well. Cover with clingfilm and refrigerate for several hours (overnight ideally) until well risen: the slower the rise, the better for the best flavour.

(6) Turn out the dough onto a large baking sheet that has been lined with greaseproof paper. Flatten it out over the baking sheet with the palms of your hands and your fingers. Drizzle over a little olive oil and leave for an hour or so, this time at room temperature, until well risen: it will have many tiny bubbles over the surface. Toward the end of the rise pre-heat the oven to 200C(fan). NB: you do not need to cover this dough as it rises as the oil will prevent the surface from drying out.

(7) Make dimples all over the surface with your fingers, going down to the greaseproof. Drizzle with a little more olive oil and sprinkle over a some sea salt and chopped rosemary. NB: the dimpling allows some of the oil to pool at the bottom of the hole, seeping into the dough as it bakes. It also pushes out the dough around the dimple to create more bubbles – acting like a ballon does when you squeeze it.

(8) Bake for 20-25 minutes until the focaccia is a deep golden brown colour. Remove from the oven and drizzle over some of the rosemary oil.

Advertisements
Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking

Foodfanatic

Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia

ten.times.tea

food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine

dulceideabloguea

el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!

TASTECELEBRATION

All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry

vannillarock

baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes

フレピュアはアマゾンと楽天NG←啓発サイト

Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain

KitchenSpells

Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations

joseybakerbread

share the loaves

apuginthekitchen

good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny

...is simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: