Nothing is more satisfying and rewarding than making your own bread. Especially when you can let the flour and water do all the work and use your energy to add some fantastic flavors!
ingredients
directions
In a large bowl whisk the dry ingredients together, evenly distributing the salt and yeast throughout the flour. Mix in the Parmesan cheese and set this aside.
Splash the olive oil in a large sauté pan. Toss in the onions and sauté until golden brown and softened. Add the garlic and rosemary and heat just long enough to release the fragrance, another minute or so. Remove from the heat and pour in the water. Pour this mixture into the dry ingredients and stir with the handle of a wooden spoon until a moist dough forms. Continue stirring until all the flour is incorporated into the dough, about 1 or 2 minutes in total.
Cover the bowl with a tight-fitting lid or plastic wrap and let it rest in a warm place for 12 hours or overnight. The dough will double in size and bubble, and long elastic gluten strands will form without laborious kneading!
Preheat your oven to 400F (200C).
Lightly flour your work surface and the surface of your dough. Lightly oil your hands and gather the dough from the outside edges of the bowl and fold it in towards the center to make a ball. Now roughly spread it onto a lightly oiled cookie tray using your fingers. Drizzle it with lots of olive oil, and then dimple it deeply using your fingertips, creating some nice wells for your toppings. Sprinkle generously with coarse salt and finish it off with lots of freshly ground pepper. Bake until golden brown, about 35 to 40 minutes. Slice it up, share and enjoy while it’s still warm.
Freestyle Twist: It’s easy to add your personal twist to this focaccia. Try experimenting with a different choice of herbs and cheese. Replace the multigrain cereal with cornmeal, oats or even potato flakes!