Ingredients
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70 g Butter
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2 large Onion
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5 ml Salt
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3 Plums
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Semolina
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½ quantity Basic Bread
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Olive Oil
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Salt
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freshly ground Black Pepper
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100 g good-quality Goat’s Cheese
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15 ml Honey
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15 ml chopped fresh Rosemary
Directions
Steps
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1
Done
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In a heavy-based saucepan, heat 40 g of the butter until melted. Add the onions and 5 ml salt and caramelise over moderate to low heat for about 30 minutes. Set aside. |
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2
Done
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Melt the remaining 30 g butter in a pan over moderate heat. Add the plums and sauté for 7–10 minutes until slightly caramelised. Set aside. |
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3
Done
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Dust a work surface with semolina and roll out the bread dough to about 2 cm thick. Don’t worry too much about the shape. |
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4
Done
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Place the rolled focaccia onto a large greased baking tray and, using your fingers, make indentations in the dough (the more the better). Allow to rest and rise for 10 minutes. |
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5
Done
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Preheat the oven to 200 °C. |
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6
Done
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Brush the focaccia generously with olive oil, allowing the oil to pool in the dents. Season well with salt crystals and black pepper. |
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7
Done
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Bake for 10–12 minutes. Remove from the oven and top evenly with the caramelised onions, plums and goat’s cheese. Drizzle with the honey and sprinkle with rosemary. |
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8
Done
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Bake for a further 6–10 minutes or until the focaccia is evenly golden and the cheese has softened. |
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9
Done
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Allow to cool or enjoy hot from the oven. |
