Maple Onion and Feta Focaccia Recipe

Maple Onion and Feta Focaccia Recipe

If you are into sweet and salty recipes, you will love this one. This maple and red onion focaccia is topped with salty feta and rosemary, with a crisp crust and a soft, chewy centre.

Perfect served alongside pasta, soup, or used to make your sandwiches extra special.

Ingredients

• 2 teaspoons yeast
• 2 teaspoons sugar
• 500g strong bread flour
• 2 teaspoons sea salt
• 60ml extra virgin olive oil, plus extra
• 1 red onion, thinly sliced
• 
  2 tablespoons Pure Maple Syrup, Golden Delicate
  
• 100g feta, crumbled
• A few sprigs of fresh rosemary

Instructions

1. Begin by proving the yeast. Add the yeast and sugar to a medium bowl. Measure 310ml warm water and pour about 50ml into the bowl. Whisk well and leave until the yeast becomes foamy.
2. Add the flour and salt to a mixing bowl. Using a mixer fitted with a dough hook, add the yeast mixture, olive oil, and the remaining warm water a little at a time while mixing. Continue kneading for about 10 minutes until the dough is smooth and elastic. Lightly oil the dough, cover with clingfilm, and leave for 1 hour until doubled in size.
3. While the dough proves, prepare the maple onion. Heat a frying pan over a medium heat and cook the sliced onion for about 5 minutes until translucent. Add the maple syrup and cook for a further few minutes. Set aside.
4. Once doubled, roll the dough out on a floured surface to roughly 10 x 15 inches and transfer to a lined baking tray. Cover with a damp tea towel and prove again for 20 minutes in a warm place. Preheat the oven to 200C, fan 180C, gas mark 6.
5. Use your fingers to press deep dents all over the dough until they touch the tray. Scatter over the maple onions, crumbled feta, and rosemary. Drizzle with a little more olive oil.
6. Bake for 20 minutes until golden. Remove from the oven and cool on a wire rack before slicing.