Page 43 - Waterfall City_Issue 10_2022

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 6. Drizzle more olive oil on top of the
and Rosemary bread, season with flaky salt and
rosemary.
Focaccia 7. Evenly cover the bread with the
caramelised onions and allow to rest
If you’re not quite ready to let go of the for 45 mins at room temperature.
cold weather, then this rustic focaccia 8. Preheat an oven to 200ºC
is the one for you. The sweet, stickiness 9. Bake for 25 minutes or until the top
of the caramelised onion pairs so well of the bread is golden and pillowy.
with the lemony flavours of rosemary. 10. Serve warm.

INGREDIENTS To caramelise onions:
• 512g white bread flour 1. Slice two onions into rings.
• 10g salt 2. Fry in a little oil or butter until the
• 10g fresh yeast (8g instant yeast) onions turn golden brown. Remove
• 500ml water from heat and store in the fridge or
• Olive oil to line proving bowl use immediately.
• Flaky salt
• 2 caramelised onions
• 2 sprigs of Rosemary

METHOD
1. In a large bowl, combine flour and
salt.
2. Dissolve the yeast in water.
3. Combine the yeast water with the
flour and mix well to form a dough.
Knead lightly for 1 to 2 minutes.
4. Brush the dough with olive oil and
cover with a damp cloth or cling film.
Allow to rise in the fridge overnight
or for 1 hour at room temperature.
5. Turn the dough out onto a baking
sheet and work it out to each corner
of the tray, leaving dimples in the
dough from your fingers.

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