Page 14 - IFV_Issue 10_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 METHOD bread, season with flaky salt and
rustic focaccia is the one for you. The 1. In a large bowl, combine flour and salt. rosemary.
sweet, stickiness of the caramelised 2. Dissolve the yeast in water. 7. Evenly cover the bread with the
onion pairs so well with the lemony 3. Combine the yeast water with the caramelised onions and allow to rest for
flavours of rosemary. flour and mix well to form a dough. 45 mins at room temperature.
Knead lightly for 1 to 2 minutes. 8. Preheat an oven to 200ºC
INGREDIENTS 4. Brush the dough with olive oil and 9. Bake for 25 minutes or until the top of
• 512g white bread flour cover with a damp cloth or cling film. the bread is golden and pillowy.
• 10g salt Allow to rise in the fridge overnight or 10. Serve warm.
• 10g fresh yeast (8g instant yeast) for 1 hour at room temperature.
• 500ml water 5. Turn the dough out onto a baking To caramelise onions:
• Olive oil to line proving bowl sheet and work it out to each corner of 1. Slice two onions into rings.
• Flaky salt the tray, leaving dimples in the dough 2. Fry in a little oil or butter until the onions
• 2 caramelised onions from your fingers. turn golden brown. Remove from heat
• 2 sprigs of rosemary 6. Drizzle more olive oil on top of the and store in the fridge or use immediately.

12 • Issue 10 2022 • The Villager