A girl in a comic book shop once told me a dirty secret: you can put Nutella on Foccia. Apparently the Northern Quarter (Manchester) pizza place Slice will top a piece Rosemary Foccia with Nutella if you have the balls to try it.
It sounds so wrong I know to mix those together but I guess salty bread and sweet chocolate spread could work together. The salty sweet trend is so popular now it’s almost become a really tasty cliché. There’s some logic to it and Slice are have never steered me wrong before so I decided to have a go at this concoction my self.
I’ve made foccacia many times before and I’ve not had any major disasters, it’s a lot easier than fancy bread shops would like you to think. As long as you pump it full of olive oil and you’re not shy with the salt you’ll be right.
Big problem I get distracted a lot! I started out making a Rosemary Focaccia with the aim of getting my Nutella on but then I went a little off plan and added red onion. Red onion and rosemary make for a pretty killer combo on a focaccia, but not really when you want to cover it with chocolate so I had to abandon my plan. I’ll do it one day but not right now. So here it is Red Onion and Rosemary Focaccia, has anyone else managed to try the Nutella version from Slice?
- 250g Strong white bread flour
- 1 tsp Sea salt
- 1 tsp Fast action dried yeast
- 350ml lukewarm water
- 6tbsp extra virgin olive oil, plus extra for brushing
- 1-2 large red onion, sliced
- large hand full of fresh rosemary
- Sift the flour and half of the salt into a bowl and stir in the year. Pour in the water and 2tbsp of oil to make a soft dough.
- Knead the dough on a lightly floured surface for 5-10 mins. Tip the dough back into the bowl and lightly oil the dough to prevent it sticking whilst rising. Cover the bowl with cling film and leave to rise in a warm place for 1 hours or until doubled in size.
- Brush a large baking tray with oil.
- Tip the dough back out onto the floured surface and knock the air out of it. Knead again for 5 mins and then place on the baking tray. Shape dough into a large flat oval then cover the tray with oiled cling film and then leave the dough to rise back in the warm place. Allow 1-2 hours for the dough to become puffy.
- Once risen push your fingers into the dough to create dimples. Break up the rosemary into small sprigs and scatter over the dough along with the red onion. Drizzle 2 more table spoons over the dough and then sprinkle the rest of the salt on top.
- Once again press your fingers into the dough to make sure you have plenty of dimples. Bake in a preheated oven at 200°C for 30-35 mins or until golden brown.
- Once baked drizzle with the remaining oil and cover with a clean cloth to produce a soft crust.
- Slice and serve.