Feta, caramelised onion and biltong focaccia
(Makes 24 focacia’s)
Focaccias make a wonderful accompaniment to any barbecue AND of course it is best served straight from the oven!!!
Focaccia
500g cake flour
1 packet (10 g) instant yeast
10ml salt
80ml olive oil
About 350 ml lukewarm water
Topping
2 onions, thinly sliced
30ml olive oil
10ml brown sugar
Salt and black pepper
200ml crumbled feta cheese
200g moist biltong slices
20g wild rocket
Focaccia Method:
Mix the flour, yeast and salt together in a mixing bowl.
Mix the olive oil and the lukewarm water together in a separate bowl or jug.
Add most of the oily water to the dry ingredients and mix to form a dough – add more water if needed.
Knead well until the dough is elastic and no longer sticky.
Place the dough in a greased bowl, cover well and leave in a warm place (not too warm – it will kill the yeast) to prove until doubled in size. Make your topping
NOW – Knock down the dough and divide into two balls.
Topping
Heat the olive oil in a pan on low heat and sauté the onions until they start to soften. Add the sugar, salt and black pepper. Cook until the onions are caramelised.
Finishing off
Preheat the oven to 180 °C. Line a large baking sheet OR use 2 baking sheets.
Roll out the dough or shape it into two round flatbreads (or place in pizza pans for a more even shape). Place them on the prepared baking sheet/s.
Brush with extra olive oil and top with the caramelized onions and the feta cheese.
Leave to stand for 10 minutes to rise slightly and then bake for about 20 minutes in the pre heated oven until golden brown and cooked
Top with slices of moist biltong and fresh rocket leaves and a generous drizzle of olive oil. You can also sprinkle with a bit of Maldon salt
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