Brussels sprouts, caramelised red onion & gorgonzola focaccia

Ingredients – serves 6

For the focaccia:

  • 500 g strong flour
  • 7 g dried yeast
  • 1 heaped tsp salt
  • 25 ml olive oil
  • 325 ml tepid water

For the focaccia topping:

  • 400 g Brussels sprouts, cut in half
  • 2 red onions, thinly sliced
  • 200 g gorgonzala cheese, sliced
  • 20g Parmesan cheese, shaved
  • 75 streaky bacon
  • 20 cl crème fraîche
  • 2 tablespoons olive oil
  • balsamic vinegar
  • black pepper & salt


Make the focaccia dough:

  • Put the flour into a large bowl, add the yeast and salt. Gradually pour in the olive oil and tepid water while stirring.
  • Bring the dough together with your hands, tip onto a floured work surface and knead for about 10 minutes until it’s smooth and springs back when you pushed it with a finger.
  • Oil the large bowl, put the dough back inside and cover with cling film.
  • Leave to rise for 1 hour until the dough has doubled in size.
  • When risen, tip the dough onto a floured work surface, divide in two and roll out each portion into a large rectangle.
  • Slip on a baking trays covered with baking parchment, cover with cling film and leave to rise for 30 minutes.

Make the focaccia topping:

  • Heat oven to 240C/fan 220C/gas 9.
  • Warm 1 tabelspoon of olive oil in a pan and tip in the Brussels sprouts. Sautée for 10 minutes on a medium heat. Set aside.
  • Heat 1 tablespoon of olive oil in the pan. Add the onions and a pinch of salt. Toss to combine. Cook for 10 minutes on a medium heat, stirring occasionally, until the onions are soft and caramelised.
  • Spread a layer of crème fraîche on the 2 risen focaccia.
  • Devide the caramelised onion and sautéed Brussels sprouts evenly between the 2 focaccia.
  • Top with the slices of gorgonzola cheese, shaved Parmesan cheese and streaky bacon.
  • Bake for 20 minutes, until golden and risen.
  • Remove from the oven, season to taste and drizzle with balsamic vinegar.

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