A Perfect Pantry

INGREDIENTS

• 200ml warm water
• 1 ½ tsp dried yeast
• 1 ½ tsp caster sugar
• 1 tsp flaked salt
• 40ml extra virgin olive oil
• 300g plain flour
• 25g butter
• 1 small brown onion, thinly sliced
• 1 clove garlic, thinly sliced
• 1 tsp honey
• 2 tsp brown sugar

DIRECTIONS

1. In a bowl, combine the water, yeast and sugar and allow to stand for 5 minutes. Add the salt, oil and flour and knead until they form a dough ball.
2. Turn out onto a lightly floured surface and gently knead for 3 minutes or until the ball is elastic. Place back into the bowl and cover with glad wrap and place in a warm place and allow to rise for 60 minutes.
3. Using a frypan, heat the butter over a medium heat and sauté the onion and garlic until softened, approximately 3 minutes. Add the honey and brown sugar and continue to sauté for a further 3 minutes, stirring constantly. Set aside to cool.
4. Preheat the pizza maker on LOW and set the timer to 30 minutes.
5. Turn the dough ball out onto a lightly floured surface and knead for 2 minutes. Roll out to 25cm wide circle and place onto a round sheet of baking paper.
6. Stab with a fork 12 times in a circular pattern and then push the thyme rosemary into the dough. Evenly spread around the caramelised onions in clumps and place onto the pizza maker stone and close the lid for 10 minutes.
7. Turn the pizza maker heat settings dial to the HIGH setting and allow to cook for a further 6 minutes.
8. Remove the focaccia using the pizza paddles and serve immediately.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Rotating Stone Pizza Oven