Cheesy olive, rosemary and balsamic focaccia

Vanessa Lewis

Balsamic transforms this super simple bread, as it does my ginger, almond, mozzarella and balsamic salad

Ingredients

2 sprigs	Rosemary, large (Main)
2 Tbsp	Extra virgin olive oil
1	Onion, peeled and finely sliced
2	Garlic cloves, peeled and finely chopped
2 Tbsp	Balsamic vinegar (Main)
10	Black olive, pitted and halved lengthways (Main)
3 Tbsp	Grated parmesan cheese (Main)

For the bread

1 Tbsp	Dried yeast
½ tsp	Caster sugar
4 cups	High grade flour
1 Tbsp	Italian seasoning, optional
1 tsp	Sea salt
¼ cup	Extra virgin olive oil

Directions

1. Finely chop a third of the rosemary leaves; keep one third whole and the other roughly chop, set aside for the topping.
2. Heat the olive oil in a fry pan; add finely chopped rosemary and onion gently cook for 10 minutes then add the garlic and balsamic vinegar. Cook till the mixture caramelises. Pour into a small bowl to cool.
3. For the dough, dissolve the yeast and sugar in 225ml of warm water. Let it stand for about 10 minutes so the yeast will start working.
4. In a large bowl, add the yeast mixture to the flour, Italian seasoning (if using), salt and olive oil. If you have a standard cake mixer use the dough hook or in a bowl bring together to form a dough. Knead for 10 minutes or till silky.
5. Add half of the rosemary and onion mixture into the dough and knead for another 10 minutes.
6. Oil a large bowl, place the dough in the bowl, cover with a tea towel then set in a warm place for the dough to prove. The dough should double in size.
7. Tip the dough out on to a lightly floured board and knead into a round ball.
8. Take a large baking tray and oil well with olive oil, place the dough on the tray, cover and let rest for 15 minutes.
9. Flatten the dough with the palm of your hand into a 20cm round.
10. Mix the rosemary leaves with the remaining rosemary and onion mixture, spread this over the dough, season well with pepper, cover and let prove for another 2 hours.
11. Heat oven to 200C, stud the olives into the dough, sprinkle over the parmesan and sea salt, bake for 15-18 mins.
12. Cool on wire rack and sprinkle with the remaining rosemary sprigs. Serve with extra virgin olive oil.