Page 22 - Blue Valley_Issue 5_2022

RECIPES

SPRING INTO THE NEW SEASON WITH GOOD

FOOD AND FRESH ZEST

Spring is the season for feeling good, looking great and eating well. These recipes from Grace
Stevens, award-winning TV chef, confectionery connoisseur and professional baker, are
guaranteed to put a spring in more than just your step.

Caramelised Onion and Rosemary Focaccia

If you enjoy comfort food, then this rustic METHOD season with flaky salt and rosemary.
focaccia is the one for you. The sweet, stickiness 1. In a large bowl, combine flour and salt. 7. Evenly cover the bread with the caramelised
of the caramelised onion pairs so well with the 2. Dissolve the yeast in water. onions and allow to rest for 45 mins at room
lemony flavours of rosemary. 3. Combine the yeast water with the flour and temperature.
mix well to form a dough. Knead lightly for 1 8. Preheat an oven to 200ºC
INGREDIENTS to 2 minutes. 9. Bake for 25 minutes or until the top of the
• 512g white bread flour 4. Brush the dough with olive oil and cover bread is golden and pillowy.
• 10g salt with a damp cloth or cling film. Allow to rise 10. Serve warm.
• 10g fresh yeast (8g instant yeast) in the fridge overnight or for 1 hour at room
• 500ml water temperature. TO CARAMELISE ONIONS:
• Olive oil to line proving bowl 5. Turn the dough out onto a baking sheet and 1. Slice two onions into rings.
• Flaky salt work it out to each corner of the tray, leaving 2. Fry in a little oil or butter until the onions turn
• 2 caramelised onions dimples in the dough from your fingers. golden brown. Remove from heat and store in
• 2 sprigs of rosemary 6. Drizzle more olive oil on top of the bread, the fridge or use immediately.

20 • Issue 5 2022 • BLUE VALLEY NEWS