La Différence

La Différence
A passion for food

Monday, 20 August 2012

Focaccia, with red onion & rosemary and Gorgonzola & pine nuts.

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. Sounds really nice this. Will give this a go over the weekend. Thanks for sharing this.



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