Recipe for homemade Caramelised Onion Focaccia


4 c (1 kg) cake flour
1 (10 g) packet instant yeast
1 Tbsp (15 ml) sugar
2 t (10 ml) salt
1 t (5 ml) dried rosemary
3 Tbsp (45 ml) olive oil
1½ c (300-375 ml) warm water

Caramelised Onion:
1 Tbsp (15 ml) olive oil
3 Tbsp (45 ml) Clover Springbok butter
2 onions, thinly sliced
2 garlic cloves, crushed
1 t (5 ml) sugar
1 t (5 ml) dried rosemary
salt and milled black pepper

½ c (125 ml) cubed Clover feta cheese
Olive oil, to drizzle

How to
Dough: Place the flour, yeast, sugar, salt and rosemary into the bowl of an electric stand mixer fitted with a dough hook.

Add the oil and just enough warm water to bring the mixture together on a low speed. Knead, using the dough hook, for 5 minutes until smooth.

Transfer to a lightly oiled mixing bowl and cover with plastic wrap. Set aside in a warm place to rise for 45-60 minutes.

Knock back the dough and divide into two bowls. Roll out the dough on to a floured surface, into two oval shapes. Place on a greased baking tray.

Cover with a tea towel and leave the dough to rise for 25-30 minutes. Preheat the oven to 190°C.

Use the handle of a wooden spoon to push indents into the top of the dough and top with the feta cheese, drizzle with olive oil and season with salt and pepper.

Bake for 20-30 minutes. In the last 5 minutes of cooking time, top the focaccia with the caramelized onions and bake until golden and crispy.

Caramelised Onions:
Heat the olive oil and butter in a pan and gently fry the onions over a low heat for 12-15 minutes, until softened.

Add the garlic, sugar and rosemary and cook for 4-5 minutes. Season with salt and pepper. Set aside to cool.

Recipe extracted from Clover Favourite Braai Recipes, available in English and Afrikaans from leading retailers. A percentage of the book’s profits will be donated to the Clover Mama Afrika Project, a charity initiative that empowers South African women to care for their communities.

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