Focaccia meal

Focaccia meal

8 servings

90 minutes


  1. 250 g tipo 00 flour
  2. 60 ml evoo
  3. 130 ml warm water
  4. 20 g caster sugar
  5. 10 g salt
  6. 20 g yeast
  7. 150 g grated Parmesan
  8. 3 red/Spanish onions, finely sliced
  9. 3 cherry tomatoes chopped, or a finely sliced red capsicum from a jar
  10. 15 mixed olives, stoned and torn in to chunks
  11. leaves Basil and thyme
  12. Pepper to season
  13. 3 tsp soft brown sugar


  1. 1
    Finely slice onions and add to a large frying pan with the thyme leaves, 3 teaspoons soft brown sugar and a little oil. Fry, covered, on a low heat for 20-30 minutes until very soft and starting to colour. Then remove lid and continue on a low heat for 15 minutes, stirring occasionally. Add some black pepper.
  2. 2
    Meanwhile, to a large bowl, add flour, olive oil, salt, sugar, yeast and water and mix with a fork. It'll come together to form a moist dough. Turn on to a floured surface and kneed for 5 minutes, then return to bowl and leave covered to prove in a warm place for 20-30 minutes.
  3. 3
    Oven on 180C. Put the dough in a greased pie dish, brush a little oil over the top and make little finger indentations all over. Top evenly with the onions. Add torn olives and sliced tomatoes all over. Add basil leaves. Grate over Parmesan then drizzle with evoo and season with pepper.
  4. 4
    Bake in middle of over for 20-25 minutes. Eat as an accompaniment to soup, with a salad as a meal in itself or with tomatoes and capsicum that have been cooked gently with thyme (peperonata)