Today I decided to bake some bread that didn't involve the breadmaker. I'm a big fan of onions, so decided to go for a balsamic onion focaccia - perfect for dipping in olive oil and vinegar.
The focaccia recipe is from the Mary Berry baking bible, using semolina as well as strong bread flour. The onions are cooked slowly, with balsamic vinegar added a few minutes before the end of the cooking time.
First proving -
The cooked onions -
Put together and ready for second proving -
25 minutes after the second proving -
The focaccia recipe is from the Mary Berry baking bible, using semolina as well as strong bread flour. The onions are cooked slowly, with balsamic vinegar added a few minutes before the end of the cooking time.
First proving -
The cooked onions -
Put together and ready for second proving -
25 minutes after the second proving -
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