Focaccia with Spiced Pork, Caramelized Onions & Herb Mayonnaise
Focaccia
500g strong flour
½ teaspoon salt
7g dried yeast
50ml olive oil + extra for brushing
325ml lukewarm water
2 cloves garlic, minced
1 tablespoon fresh rosemary leaves
1 teaspoon sea salt
Method
Place the flour, salt and yeast in a bowl. Peel the garlic and mince finely and whisk in with the oil and water. Make a well with the flour mixture and add the water and rosemary. Mix to a sticky dough and turn onto a floured surface. Knead for 10 minutes or until the dough has become elastic (you can do this stage in a mixer with the dough hook).
Place in an oiled bowl, cover with a tea towel and leave for an hour. Knock back the dough and then place in a floured baking tray. Stretch the dough over the tray and make dents with your fingers over the top. Brush with a little oil and scatter over the salt. Leave to rest for a further 20 minutes.
Set oven to 190oc.
Bake bread for about 25 minutes or until golden and frim. Remove from oven and cool on a wire rack.
Spiced pork
500g thin sliced pork loin
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 tablespoon oil
Salt
Method
Mix the spices with the oil and rub all over the pork. Marinate for an hour.
Heat a grill pan until hot, season the pork with salt and grill in batches until golden and cooked through. Rest and slice.
Caramelized onions
4 onions, peeled, halved and finely sliced
2 tablespoons oil
½ teaspoon salt
1 tablespoon castor sugar
2 tablespoons balsamic vinegar
Method
Heat the oil in a large saucepan and add the onions, Season with the salt and gently cook until soft and golden – about 15 minutes. Add the sugar and crank up the heat to caramelize the onions. Add the vinegar and cook to a thick syrup. Check seasoning.
Herb Mayonnaise
200ml mayonnaise
1 teaspoon Dijon mustard
Handful chopped parsley
Handful chopped basil
1 teaspoon chopped thyme
Mix together.
To Assemble –
Split the focaccia and spread on both sides with the mayonnaise.
Scatter over the onions on top of the bottom piece of bread.
Dot over the pork.
Place the lid on top and cut into 6 pieces and serve.
