Shaped, garnished with fresh sage leaves, thinly sliced onion, water, olive oil and red salt "Palm Island gourmet red gold".
The red salt is one of the several in a box of "Salts of the World", a wonderful present from my sister and brother-in-law.
On the barbecue
sage and onion focaccia (cut with a pizza wheel)
Preshape the focaccia in a shallow pan covered with olive oiled parchment paper. Cover with a clean dish towel and set aside on the counter for about 30 minutes to allow the dough to relax.
rosemary, onion, extra virgin olive oil, Australian flake salt from the box of "Salts of the World", to put onto the focaccia
With wet fingertips, finish stretching the dough. Dimple and cover with sliced onion, and fresh rosemary. Drizzle olive oil and water overtop. Sprinkle on salt. Allow to rise uncovered for 2 to 3 hours. (Spray with water if the dough seems to be getting dry.)
The dough will rise fairly dramatically. This is now ready for baking.
Place the pan in a preheated barbecue and close the lid.
Check a few minutes later and see that the bread is already rising.
Not long afterward, it starts to colour.
Turn it over to prevent the bottom from getting too dark.
Turn it over again for a short time.
It's soon ready to eat.
rosemary and onion focaccia (cut with a pizza wheel)
The herbs are doing well in the garden so far. Here are sage leaves from our garden.
Here are rosemary leaves from our garden.