Recipe: Focaccia with rosemary and caramelized onion

With more than 150 dishes, Tessa Moorman of The Green Happiness shows the endless possibilities of plant-based eating in Veganbijbel. With clear instructions, you’ll learn everything about making the most delicious plant-based dishes, such as this focaccia with rosemary and caramelized onion.

Tessa: “Making focaccia yourself isn’t very difficult, but it does take some time because the dough needs to rest. But that’s what makes it taste so delicious! In this recipe, we top the focaccia with red onion and rosemary, but you can also choose other toppings, such as sun-dried or fresh tomatoes, olives and thyme.”

How to make focaccia with rosemary and caramelized onion

• In a large bowl, mix the spelt flour with the yeast and sea salt. Carefully add 1 tablespoon of olive oil and 180 milliliters of lukewarm water. Knead for about 5 minutes until you have a smooth dough.
• Grease the bowl with a little more olive oil and let the ball of dough rest in it. Cover with a clean tea towel and place in a quiet spot at room temperature. Let rise for at least 1 hour, until the dough has doubled in size.
• Place the ball of dough on the baking sheet. Punch it down a few times to release the air and shape it into a rectangle of approximately 20 by 25 centimeters. Press dimples into the dough with your fingers. Cover with the tea towel and let rise for another 45 minutes.
• Heat the coconut oil in a frying pan. Fry the onions over low heat for 3 minutes, until soft and translucent.
• Preheat the oven to 200 °C.
• Brush the focaccia with the remaining olive oil. Distribute the onions, rosemary and olives over the top. Sprinkle with salt and pepper.
• Place in the center of the oven and bake for 20 minutes until golden brown. Let cool briefly, then slice.

Title: Veganbijbel
Author: Tessa Moorman
Price: €33,99
Publisher: Carrera culinair

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