I haven’t made any fancy bread for ages. I’ve been making all my own burger rolls for burger Thursday, but haven’t made anything less basic for a while. So, I had a look through the fridge for some inspiration and found what’s left of our red onion jam from when I made red onion jam and blue cheese mayo burgers last week. I had a feeling that red onion jam and cheddar focaccia would be amazing.
I was not wrong. As soon as it started to bake it smelt wonderful. The sweetness of the jam just gives it such yummy flavour. It’s almost like eating a savoury cake. If you want to have a go at my red onion jam and cheddar focaccia,
You Will Need
- 400g Bread flour, plus extra for dusting
- 7g Instant yeast
- 1tsp salt
- 1tsp caster sugar
- 300ml Warm water
- 50ml oil, plus extra for drizzling
- 50g Cheddar
- 4 Red onions
- 4 Headed tbsp. Soft brown sugar
- 50ml Balsamic vinegar
- 100ml Water
- Cooking oil
Red Onion Jam
If you don’t have red onion jam just lying around in the fridge, you will need to make some. This makes a large portion and you don’t actually need much for the bread so you can half, or even quarter it if you are worried about waste. But, I tend to make a large portion, then have it on burgers, sandwiches, cheese on toast, basically everything until it’s gone. It keeps well in the fridge.
For the onion jam, chop the onions up and place in a large saucepan with a little oil. Fry gently for a few minutes until softened. Add the sugar, vinegar and water and mix together well. Bring to the boil. Reduce to a simmer, cover and leave for 10 minutes.
After this time, remove the lid and stir. Leave simmering uncovered for about 20-30 minutes. Stirring regularly until most of the liquid has gone and you’ve got a thick jam. Remove from the heat and place in a jar or tub to cool. Once cooled, put in the fridge until you need it. You could do this the morning, or even day before. Same with the bread if you are making your own.
I love focaccia because there is so much you can do with it. But then I also like it with just a little salt. I could never do a no-carb diet!
Mix the bread flour, salt and sugar in large mixing bowl. Add the yeast and mix again. Create a small well in the middle and add first the oil and then the water. Using a wooden spoon, mix together as well as you can.
Once it’s started to come together into a ball, tip out onto a well-floured surface. This starts as a very sticky dough so as you are kneading you may need to keep adding flour so you can work with it.
Knead for 10 minutes, adding flour as you need to until it forms a nice, smooth, workable ball of dough. Now, add some oil to your surface and start to stretch the dough.
I pick it up and stretch it out, turning with every stretch until it starts to rip. Then I throw it back down onto the oiled surface and knead back into a ball. I repeat this maybe 5 times. You will notice you can stretch it further each time.
When ready, place the ball of dough into a lightly oiled bowl, oil the top of the ball and cover in cling film. Leave to rise for one hour.
After this hour, preheat the oven to 100 degrees. Tip the dough out and punch it down. Knead for 2-3 minutes before stretching out. Place in a lightly oiled baking tray, and push out into the sides so it’s flat and fills the tray. Turn the oven off, you just need it warm, and place the tray inside. Leave for 10 minutes.
Remove the tray from the oven and turn it back on at 180 degrees. Dimple the dough with your fingers. I find if you are too careful they stick, so just sharp, quick pokes will do.
Drizzle with oil, sprinkle on some chunks of jam and grate some cheese on the top.
Bake in the oven for 30 minutes until the dough is golden brown and the cheese is bubbling.
Leave your red onion jam and cheddar focaccia to cool on a chopping board or wire rack for a while before cutting. Enjoy!
- • 4 Red onions
- • 4 Headed tbsp. Soft brown sugar
- • 50ml Balsamic vinegar
- • 100ml Water
- • Cooking oil
- • 400g Bread flour, plus extra for dusting
- • 7g Instant yeast
- • 1tsp salt
- • 1tsp caster sugar
- • 300ml Warm water
- • 50ml oil, plus extra for drizzling
- • 50g Cheddar
- Peel and chop the onions
- Place in a large saucepan and fry in a little oil for a few minutes until soft
- Add the sugar, vinegar and water
- Mix together well and bring to the boil
- Reduce to a simmer, cover and leave for 10 minutes
- Uncover and stir
- Leave for a further 20-30 minutes, stirring regularly until most of the liquid has gone and you're left with a thick jam
- Place the bread flour, salt and sugar in a large mixing bowl and stir together
- Add the yeast and mix again
- Make a well in the centre and pour in the oil and water
- Use a wooden spoon to stir together from the outside
- Tip out onto a well floured surface
- Knead for 10 minutes, adding more flour as needed until it's a smooth and workable ball of dough
- Add some oil to the surface
- Lift the dough and stretch, turning with each stretch until it starts to rip
- Put down on the oiled surface and knead back to a ball
- Repeat this stretching process 5 times
- Knead back to a ball, place in a lightly oiled bowl, brush the top with oil, cover and leave for one hour
- After an hour, tip out on to a surface and punch out
- Knead for 2-3 minutes
- Place in a lightly oiled baking tray and press into the sides until it's flat and fills the tray
- Either cover with a loose bag or place in a warm oven for 10 minutes
- Remove from cover and use your fingers to make short sharp jabs, dimpling the dough
- Preheat the oven to 180 degrees
- Drizzle the dough with oil
- Spinkle over red onion jam and grate cheese on to the top
- Bake in the oven for 30 minutes