Onion and Thyme Focaccia
by Tarla Dalal
The aroma that whiffs out of the oven when the Onion and Thyme Focaccia bakes is just too fabulous, its effect on your taste buds is impossible to describe completely with words.
In short, it makes you drool! The spongy softness and the mind-blowing flavour of this Focaccia bread lives up to the standards that the aroma sets in your mind.
Indeed, onion and thyme are such wonderful ingredients that they make even a simple roti seem exotic, so imagine what wonderful value they would add to freshly-baked bread.
Serve the Onion and Thyme Focaccia hot and fresh with a cup of one of your favourite Soups to transform a dull winter’s evening into a memorable day.
Onion and Thyme Focaccia recipe - How to make Onion and Thyme Focaccia
Resting Time: 1 hour Preparation Time: Baking Time: 30 minutes Baking Temperature: 200°C (400°F) Cooking Time: Total Time:
Makes 8 wedges
For The Dough
1 cup plain flour (maida)
1 tsp dry yeast
1/2 tsp sugar
1 tbsp olive oil
salt to taste
To Be Mixed Into An Onion and Thyme Topping
1/4 cup finely chopped onions
1/2 tsp dried thyme
1 tsp dry red chilli flakes (paprika)
1 tbsp olive oil
salt to taste
Other Ingredients
4 tsp olive oil for kneading
- Method
- Combine the dry yeast, sugar and 2 tbsp of warm water in a small bowl, mix lightly, cover it with a lid and keep aside for 5 minutes.
- Combine the dough and salt in a deep bowl and mix well. Add the yeast-water mixture and knead the dough using enough warm water into loose and non-sticky dough.
- Add 3 tsp of olive oil and knead it again, till all the oil is absorbed.
- Cover the dough with a wet muslin cloth and keep aside in a warm place for 30 minutes.
- Press the dough lightly to remove the air.
- Roll out the dough using your fingers into an oval of 200 mm. (8") by 150 mm. (6") and (1/4") thickness on a greased baking tray.
- Apply the remaining 1 tsp of olive oil evenly over it, cover it with a wet muslin cloth and keep aside in a warm place for 15 minutes.
- Put holes on the dough using your 3 fingers at regular intervals, and spread the prepared onion and thyme topping evenly over it and keep aside in a warm place for 15 minutes.
- Bake in a pre-heated oven at 200°c (400°f) for 25 minutes or until the focaccia is golden brown in colour.
- Cut into 8 equal sized wedges and serve hot.
| Energy | 107 cal |
| Protein | 1.6 g |
| Carbohydrates | 10.9 g |
| Fiber | 0.1 g |
| Fat | 6.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 59.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 0.5 mg |
| Folic Acid | 0.2 mcg |
| Calcium | 5.1 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1.4 mg |
| Potassium | 23.1 mg |
| Zinc | 0.1 mg |
Onion and Thyme Focaccia.. This bread is so tempting while it was getting baked.. the flavour of onion and thyme is just too good.. the onions have caramalized.. giving it a sweet taste to the bread.. This is a must try recipe..
Fabulous Italian crisp flat bread with the aroma of onion and thyme.