Blackberry and Rosemary Focaccia with Caramelised Balsamic Onions

Blackberry and rosemary focaccia with caramelised balsamic onions, a deliciously sweet and salty combination  that I just cant get enough of.

Blackberry and rosemary focaccia with caramelised balsamic onions

Bread my nemesis, my kryptonite my friend. I’ve always had a love hate relationship with bread. Toiling in my head, I want the bread, I shouldn’t have the bread. Well I’m fed up of it. I’m gonna eat the god damn bread, ok. Why would I deprive myself of something so utterly delicious. I do truly believe that food is neither ‘good’ or ‘bad’ Its not ‘clean’ or ‘dirty.’ Its food it sustains us and is essential and we real ought not label it. Our bodies are pretty clever and well attuned to its own needs, if we listen to it better. If we remove the restrictions then those things become less of a desire.

Blackberry and rosemary focaccia with caramelised balsamic onions

Blackberry and rosemary focaccia with caramelised balsamic onions

I also love the process of making bread it just feels so timeless and making it for someone else such an act of generosity. However until you have got the knack for bread making it can start off being less than relaxing, quite messy and a little anxiety provoking. Focaccia is a brilliant bread to start with, it is really so very easy and you can add any variation of flavours you wish. I loved the mix of sweet and savoury with the blackberry and rosemary focaccia, caramelised balsamic onions and topped off with salty Parmesan. Bread perfection.

Blackberry and rosemary focaccia with caramelised balsamic onions

Blackberry and rosemary focaccia with caramelised balsamic onions

Blackberry and rosemary focaccia with caramelised balsamic onions

Blackberry and Rosemary Focaccia with Caramelised Balsamic Onions

Blackberry and rosemary focaccia with caramelised balsamic onions

  • Prep Time: 1h 30m
  • Cook Time: 30m
  • Yield: 2 small focaccias
  • Category:

Ingredients

  • 500 g Strong plain flour
  • 7 g Instant action yeast
  • 1 tsp. Salt
  • tbsp. Olive oil
  • 400 ml Lukewarm water
  • Rosemary sprigs
  • Drizzle of olive oil for the top
  • 150 g Blackberries
  • salt
  • 1 tbsp. Butter
  • 2 Red onions finely sliced
  • 2 tsp. Sugar
  • 1 tbsp. Balsamic vinegar
  • 2 tbsp. Honey
  • Parmesan Shavings

Instructions

  1. In a bowl add the flour, yeast and salt and mix well. Add in the water and oil and bring together with your hands, the dough will be very wet. Tip out onto a floured surface and knead until the dough no longer sticks to the surface and is elastic. You may need to add a little more flour but the dough should still be quite moist. Place into an oiled bowl and cover with cling film. Leave until the dough has doubled in size probably for about 1 hour.
  2. Oil two round baking tins or one large one, whatever size or shape you prefer. Preheat the oven to 220c/gas 7/425f/ 200fan. Tip the dough out and push into the tins cover with cling film and leave to rise again for a further 30 minutes.
  3. Whilst the dough is rising make the onions. In a pan melt the butter on a medium to low heat. Add the sliced onions, pinch of salt and the sugar, mix. Then slowly cook stirring occasionally for about 20 minutes until soft and caramelised. Now add the balsamic vinegar and cook for a further 10 minutes. Set aside until ready to use.
  4. Push holes into the dough with your fingers. Press in the blackberries and rosemary sprigs. Scatter the remaining blackberries on top along with the caramelised onions. Drizzle with olive oil and the honey. Cook for about 30 minutes until golden and crisp. To finish off shave on some Parmesan and a little more olive oil.
  • I have never had a sweet focaccia before, but it looks absolutely delicious. I totally agree with you about bread making. I love doing it, but I eat entirely too much of it. As we come into Winter though I am hoping to make more bread and more savoury bakes.

    Such lovely photos here too!

    • Hi Angela thank you so much for your comment. I probably eat too much bread too its hard to resist. Winter is definitely a season for bread making. xx

Comments are closed.