Caramelised Onion and Parmesan (gf) Focaccia!

• toplam süre: 2 hours 3 minutes

Malzemeler

Give it a go and don’t forget to save this recipe and follow @theveryhungrycoeliac for more! 😍

Focaccia:

375g Caputo gluten-free flour

2½ tsp instant dried yeast

½ tsp baking powder

1½ tsp sugar

1¾ tsp salt

360g lukewarm water

1½ tbsp olive oil (plus extra)

Topping:

2-3 onions

1-2 tsp olive oil

½ tsp salt flakes

1 tsp butter

¼ tsp thyme leaves

⅔ cup freshly grated parmesan cheese

Yöntemler

Add the dry ingredients to a bowl. Add water and stir well. When a thick, sticky batter has formed, add the olive oil and stir until combined. Grease a small baking tray with more olive oil, then add the dough. Spread into an even layer, cover loosely with plastic wrap, then a tea towel and place in a warm, draft free area to proof for 1 hour.

Finely slice the onions and add them to a pan with olive oil. Season with salt flakes and cook over medium heat, stirring regularly until they start to caramelise. Add the butter and thyme, and when the onions are fully caramelised, turn off the heat. Allow to cool until the focaccia is ready. Use this time to preheat your oven to 220°C.

Top the focaccia with more olive oil, then the caramelised onions in an even layer. Dimple the dough generously with your fingers, pushing in the onions. Top with parmesan cheese, pop it in the oven. Bake for 32-34 minutes until the top is golden and crisp. Remove from oven and let cool for at least half an hour before serving.

Note that this is one of few recipes where I use Caputo (I generally only use it for focaccia and pizza dough). It’s not interchangeable with another flour. Be aware that it contains codex wheat starch which is gluten free and safe for coeliacs but not for those with a separate wheat allergy ❤️