Fondue and onion focaccia

Fondue and onion focaccia

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Ingredients

450 g white flour
1 tsp salt
½ tsp dry yeast
4 dl water
1 tbsp olive oil
1 tbsp butter
4 onions
¼ tsp salt
a little pepper
1 tbsp olive oil
200 g fondue cheese mix
1 tbsp rosemary needles
a little pepper

Preparation Steps

  1. Dough
  2. Mix the flour, salt and yeast in a bowl. Pour in the water, mix with a risotto spoon until you have a sticky dough. Brush with oil, cover and leave to rise at room temperature for approx. 30 mins.
  3. To fold
  4. Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover the dough and leave to rise again at room temperature for approx. 30 mins. Repeat this step three times.
  5. Onions
  6. Heat the butter in a non-stick frying pan. Cover the onions and cook for approx. 25 mins., stirring occasionally, then season.
  7. Focaccia
  8. Place the dough on a baking tray lined with baking paper, drizzle with oil. Stretch the dough to approx. 1 cm thick, pressing little hollows into the surface of the dough with your fingers. Top with the cheese, onions, rosemary and pepper.
  9. To bake
  10. Approx. 25 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, slide onto a cooling rack, serve lukewarm or cold.

Serves

  • 900 persons

Time

  • Preparation:
  • Total: