Gochujang, Sesame and Red Onion Focaccia

Name: Gochujang, Sesame and Red Onion Focaccia
Prep time: 25 min
Cook time: 50 min
Yield: 8 servings
Ingredients: 550g White Mill plain flour; 2 tsp Stonemill table salt; 1 sachet White Mill dry yeast; 90ml The Olive Tree Australian extra virgin olive oil; 1 tbsp The Olive Tree Australian extra virgin olive oil; 2 red onions, sliced; ½ tsp Stonemill table salt; 2 tsp O’Food gochujang; Herbs, olives and vegetables, to decorate

How to make Gochujang, Sesame and Red Onion Focaccia

Prep Time: 25 minutes, plus proving time | Cook Time: 50 minutes | Serves: 8

Ingredients

Dough

550g White Mill plain flour
2 tsp Stonemill table salt
1 sachet White Mill dry yeast
90ml The Olive Tree Australian extra virgin olive oil

Filling

1 tbsp The Olive Tree Australian extra virgin olive oil
2 red onions, sliced
½ tsp Stonemill table salt
2 tsp O’Food gochujang

To decorate

Herbs, olives and vegetables

Method

For the dough, mix flour, salt and yeast in a large mixing bowl. Add 30ml oil and 450ml warm water and stir with a wooden spoon until combined. It will look sticky and uneven. Cover and set aside in a warm place for 1 to 1.5 hours or until doubled in size and bubbly.
Meanwhile, make the filling. Place the oil into a heavy-based frying pan over a medium-low heat. Add the red onion and salt and cook gently for 20 minutes or until sweet and soft – they do not need to colour. Transfer to a mixing bowl, stir in the gochujang and set aside to cool.
Spread 30ml oil into a 22cm x 30cm tray, making sure the sides are well oiled. You can line the tray with baking paper to be extra safe. Tip half the dough out onto the tray and add the onion mixture on top. Place the remaining dough on top and gently stretch it out towards the edges of the tray. You don’t have to be too tidy here – you just want the filling to be ribboned in the dough.
Leave for another hour or until well puffed up. Preheat oven to 200°C. Use your fingers to make a few deep dimples in the dough. Decorate the top with your chosen herbs, olives and vegetables (see Option below). Pour over remaining 30ml oil and bake for 30 minutes or until golden brown and cooked through.
Turn out onto a cooling rack and serve warm or at room temperature.

Options: The onion filling can be made up to 2 days ahead and stored in the fridge.

Try using olives, tomato, asparagus, capsicum and onion to make your chosen pattern.

Don’t bake soft herbs or they will burn. Instead, place them on the cooked focaccia to retain their shape and colour.

Note: This recipe is vegan.