La Différence

La Différence
A passion for food

Wednesday, 14 March 2012

Focaccia two ways. Rosemary & Red Onion & Gorgonzola & Pinenuts

Rosemary & Red Onion & Gorgonzola & Pinenut Focaccia

I love to make bread when I have the time. It's so therapeutic and unbelievably rewarding. I'm always fascinated by all those little yeast cells working like crazy to make us something wonderful to eat.
The Rosemary & Red Onion Focaccia has been a firm favourite with us for years, it's fabulous with any pasta dish. The Gorgonzola & Pinenuts has a really robust flavour and is far better suited to accompany a salad or even on it's own served with a glass or two of Pinot Grigio. I hope you will try and enjoy them too, they are really easy to make and you'll be so glad you did.      

For the dough
500g/1lb 2 oz Strong white bread flour
1 sachet dried yeast or 15g fresh
2 tsp salt
3 tbsp olive oil
between 300 to 400 mls 12/14 fl oz of warm water.
Mix the dry ingredients in the bowl of your mixer
pour the 1st 300 mls/12 fl oz of water mixed with the olive oil into the dry ingredients.
Mix until a nice soft dough is reached, just add more of the water if needed, little by little.
Knead with the dough hook for around 5/6 mins or by hand for 10.
Leave to rise in a warm place until doubled in size
knock back and place in a well greased roasting tin stretching it to fill.
if you can't get it to reach the corners just let it rest for a couple of minutes and try again.
leave to rise covered with greased cling film for around another 30 mins until well risen
Set the oven @ 220c gas 4
with your fingers push lots of dimples all over the dough to form little wells
For a plain focaccia pour over around 2 tbsp extra virgin oil and sprinkle with coarse sea salt & bake for around 20 mins until golden & cooked through.
for the Red onion & Rosemary just sprinkle thinly sliced red onion & rosemary over the top. Add the olive oil as above & bake
For the Gorgonzola & Pine nuts
mix 150 g/ 5oz Gorgonzola with 3 tbsp olive oil and season well
pour this mixture over the foccacia sprinkle with lots of pine nuts
Bake intially @ 220C/ gas 7 for 8 mins, turn down to 190C/gas5 and bake on for around 20 mins. Until golden & bubbling away.
Serve straight away .


  1. Ohhhhh YES!! I do love my bread especially if it is smothered in onion and cheese. Thank you so much for sharing. I'm loving your blog! xxx

    1. yay, I've got a comment. Thanks so much Anneliese. Love ya hun xxx Dor


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