Black Olive, Rosemary and Caramelised Onion Focaccia – a classic …
400 grams 80% hydration dough, in this case 72 hours in the fridge, couple of hours rising in the tin, about 16 minutes in the Pico 300C top and bottom.
Topping: couple of onions, garlic sliced and fried in olive oil with a few sprigs of rosemary chopped, sprinkle of sugar, salt, lots of black pepper ans a splash of Worcestershire sauce, until soft, caramelised and unctuous. Cooled, then spread over the dough when ready to bake. Surface studded with the finest black olives. Served warm – heaven …
The PArtisan Baker 