Recipe of Speedy Cherry tomatoes, black olives, caramelised onion and balsamic glaze focaccia

Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to prepare a special dish, Simple Way to Prepare Favorite Cherry tomatoes, black olives, caramelised onion and balsamic glaze focaccia. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Cherry tomatoes, black olives, caramelised onion and balsamic glaze focaccia, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cherry tomatoes, black olives, caramelised onion and balsamic glaze focaccia delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cherry tomatoes, black olives, caramelised onion and balsamic glaze focaccia is Serves 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cherry tomatoes, black olives, caramelised onion and balsamic glaze focaccia estimated approx 3 hours 20 minutes including proofing time.

To get started with this particular recipe, we have to prepare a few components. You can have Cherry tomatoes, black olives, caramelised onion and balsamic glaze focaccia using 21 ingredients and 19 steps. Here is how you cook that.

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Ingredients and spices that need to be Get to make Cherry tomatoes, black olives, caramelised onion and balsamic glaze focaccia:

1. Focaccia :
2. 500 g / 4 cups italian 00 flour, plus extra for dusting
3. 1 1/2 tsp easy blend dried yeast
4. 1 tsp fine salt
5. 8 tbsp extra virgin olive oil
6. 1 tsp coarse sea salt
7. Caramelised onion:
8. 500 g brown onions, peeled and sliced
9. 1 tbsp brown sugar
10. 1 tbsp balsamic vinegar
11. 1/2 tbsp olive oil
12. 1 tbsp butter
13. 1/2 tsp salt
14. 1/4 tsp ground black pepper
15. Balsamic glazed :
16. 1 cup balsamic vinegar
17. 50 g brown sugar
18. Toppings:
19. 100 g black olives, seeded
20. 200 g cherry tomatoes cut in half
21. Extra virgin olive oil

Steps to make to make Cherry tomatoes, black olives, caramelised onion and balsamic glaze focaccia

1. To make Focaccia: Put the flour in a bowl. Sprinkle with the yeast and the fine salt and pour in about 4 tbsp of the olive oil.
2. Mix very quickly and then gradually add about 300 - 350 ml warm water. Mix quickly and stop as soon as the dough is blended.
3. Put the dough on a floured work surface and knead quickly for 1 - 2 minutes. The dough will be very damp.
4. Wash the bowl and dry it, then oil it lightly. Return the dough to the bowl, cover the bowl with a folded damp cloth, and leave in a warm corner of the kitchen until doubled in size - about 2 hours.
5. Punch the dough down, turning it over and over. Put it into 30 x 23 cm in baking sheet and press out to an even layer. Cover and leave in a warm place for further hour or so, until the dough is soft and light.
6. To make caramelised onion: In a medium non-stick pan over medium heat add 1 tbsp butter and 1/2 tbsp olive oil. Give it a stir and when the butter melts add the sliced onions. Fry for 15 - 20 minutes or until they start to soften.
7. If they start browning / charring at any point turn down the heat, this step is merely to soften the onions and try to get out some moisture. Season with salt and pepper.
8. Turn the heat down to low medium and continue frying for another 20 minutes or until the onions start turning golden. Again, don’t let them catch and start crisping or charring.
9. Add in 1 tbsp balsamic vinegar and 1 tbsp brown sugar.
10. Turn the heat to low and continue gently frying until the onion turn a deeper golden colour and start to become sticky. The onions should be soft and gooey. Set aside.
11. To make balsamic glaze: Add balsamic vinegar and brown sugar to a light coloured heavy bottomed pan. The reason I ask you to use a light coloured pan so that you will be able to notice the changes in the vinegar easily.
12. Heat the mixture on medium high get and bring it to a gentle boil.
13. Reduce the heat to medium low and cook until the mixture is reduced to half. When the glaze is ready, it will become glossy and be thick enough to coat the back of a spoon.
14. The glaze should be pourable, just like honey. It will take 15 - 20 minutes for the mixture to cook to the right consistency. Once it has reached the right consistency, remove the pan from the heat and let the glaze cool completely. Transfer in a glass bottle and refrigerate for up to a month.
15. Back to the focaccia: Preheat the oven to 240ºC
16. Mix the remaining oil with a little water. Dip your fingers into this mixture and press down into the focaccia to form hollows or dimples, carefully press the tomato halves and black olive into the dimples. Brush the top with the olive oil and water mixture (this keeps the surface soft during baking) and sprinkle with coarse sea salt.
17. Sprinkle the focaccia with caramelised onion.
18. Turn the oven down to 220ºC (you only need a blast of heat at first) and bake the focaccia until golden brown, about 20 minutes.
19. Turn the focaccia out onto a wire rack and sprinkle some balsamic glaze on the hot focaccia and eat while still warm.you can put some basil leaves for garnish.

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