The annual day of the Dad is coming up next Sunday 4th September and we've teamed up with our resident recipe developer, Maddy Trueman, to create a simple yet delicious Caramelised Onion and Anchovy Focaccia that's sure to impress.
7g sachet dried yeast
1 tsp raw honey
1 1/2 cups warm water
500g 00 baking four, plus extra as needed
1 tsp salt
Zest of one lemon
5 shallots, finely diced
2 garlic cloves
1 tbsp fresh thyme leaves
1/4 cup finely grated parmesan.
100g anchovy fillets in olive oil, drained
sea salt flakes, micro herbs and dried chilli to serve
1. Place yeast, honey and warm water in a small glass jug. Whisk with a fork and set aside for 5 minutes or until frothy.
2. Place flour and salt in the large bowl of a stand mixer. At low speed, use the dough hook attachment to combine. Slowly pour in the water and yeast mix. Increase speed and knead on high for around 6-7 minutes. Add lemon zest and mix until combined. Add extra flour in small increments to the dough as needed. The dough should come out of the bowl with ease and not stick to the sides.
3. Drizzle a large bowl with olive oil. Roll dough into a ball and place in the bowl. Cover with a tea towel and set aside in a warm place for an hour. The dough should rise and double in size.
4. Preheat oven to 200 degrees fan forced. Drizzle a rectangle baking tray with olive oil. Use your fish to punch the dough in the bowl. Transfer dough to the tray and gently push until the dough reaches each corner. Cover with cling wrap and set aside to prove for a further 30 minutes.
5. Heat a large frypan or skillet. Add shallots, garlic, butter and thyme. Sauté over medium-high heat for 10 minutes or until caramelised and golden. Set aside.
6. Using your fingertips, lightly press into the dough to create dimples. Sprinkle generously with parmesan then top with caramelised shallot mixture. Drizzle with olive oil. Bake for 20-30 minutes or until focaccia is golden and puffed. Remove from oven and top with anchovy fillets. Sprinkle with sea salt flakes, micro herbs and dried chilli.
Don’t have a stand mixer? Mix flour mix with wet mixture in a bowl using a fork until combined. Transfer to a well floured bench and use your hands to knead for 10-12 minutes or until the dough comes together.For more of Maddy's delicious recipes, follow her on social.