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Dairy Free Onion Focaccia     Veg  CD   CBF   50mins plus proving



Makes 1    Cold    Vegetarian   Vegan   Dairy free    Eggless   Baked Fayre  Bread



100g/4oz Plain White Flour

150g/+5oz Whole Wheat Flour

100g/4oz Oatmeal

75g/3oz Cornmeal

1 teaspoon salt

15g/1/2oz Active Dried Yeast

2 teasp Poppy Seeds

2 teasp Fennel Seeds

360ml/12fl.oz. Warm Water

1 tbsp Sugar

3 Spring Onions, thinly sliced on the diagonal

1 small Onion, halved and thinly sliced

1 small Red Onion, halved and thinly sliced

1 tbsp Olive Oil




1. In a large mixing bowl, mix together flours, oatmeal, cornmeal, salt, yeast, poppy and fennel seeds. Set aside.


2. In a bowl, dissolve sugar in the warm water.


3. Make a well in the centre of the dry ingredients and add the water/yeast liquid. Mix well until all liquid is incorporated, then knead in the bowl for 5 minutes. Cover and set aside in a warm place for 1-1/2 hours to rise.


4. Dust a 25x30cm/10 x 12 inch baking sheet with cornmeal. Set aside.


5. Turn the risen dough onto a floured surface and knead for 5 minutes then stretch the dough on the prepared baking sheet. Cover with clingfilm and set aside to rise for 30 minutes.


6. Meanwhile, preheat the oven to 200C, 400F, gas Mark 6 and heat the oil in a large frying pan. Add all the onions and sauté gently for 10 minutes, stirring all the time, until onions are soft and transparent, but not coloured.


7. Uncover the dough and using your first knuckle joint, make deep indentations in the focaccia. Spread onions evenly over the top, and press them well into the dough. Bake for 20 minutes or until golden. Cool on a wire rack.



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