CARAMELISED ONION, TOMATO AND THYME FOCACCIA (AND GEORGE FOREMAN GRILL GIVEAWAY!)

Today I’m sharing not only my favourite recipes I have ever created but also an incredible giveaway with George Forman Grill. They kindly sent me their Evolve Grill which comes with a deep-pan dish and adjustable tilt tray, (which I just knew would be the perfect opportunity to create a gluten-free, caramelised onion, tomato and thyme focaccia bread!) and have ever so wonderfully sent me one of their incredible 5-portion Family grill to give away to one of you lovely people – so keep reading to find out how you can get your hands on your very own George Foreman Grill!!

I have always grown up with a George Foreman Grill in my kitchen, but we never really used it for anything more than sausages and burgers. Back in the day, it was renowned for it’s ‘healthier alternate way’ to cooking, without the need for any added oil or fat, and through its clever design allowed any excess oil or fat from inside whatever you were cooking to drain away – leaving you with a healthier finished product.

So, when I found out about their evolve grill, which not only comes with a adjustable tilt, so that you are able to control the fat draining levels, but also a deep dish, which, to me, was unheard of. I just knew I had to get my hands on it and experiment, and it did not disapoint. It comes with the standard top and bottom grill plates, which unlike the standard grill I was used too, are now removable (allowing for easy cleaning) to allow for the replacement of the deep-pan dish, creating an almost, grill/slow-cooker hybrid which I am all here for.

The grill still has it’s ‘healthy’ angle, meaning that I didn’t need to add oil or fat onto the plates to cook (although maybe a tad ironic with this recipe, considering focaccia is an oil-based bread!)

The grill also still has its quick-time ability that I knew it for, cooking my focaccia in just 15 minutes – half the time, than if I was to bake in the oven. To top it off, traditional products such as steak, sausages and burgers can also be cooked in half the time of traditional methods.

So, it is still definitely an investment piece to have in any kitchen – and I am so excited to see them expanding their range to be more culinary accessible with a myriad of recipes such as pizzas, bread, cakes (yes, cake in a George Foreman Grill!!) and more – check out their recipes here to see just what you can do – but make sure you read the most delicious, focaccia recipe (and giveaway) first!!

CARAMELISED ONION, TOMATO AND THYME FOCACCIA
Makes: 1 loaf
Time to Make: 2 hours.

Ingredients:
8g of Dried Yeast
1tsp Caster Sugar
200ml of Rice or nut Mylk (or normal milk, should you wish)
250g of flour (Gluten-free or normal)
1tsp of Xanthan Gum
1 Large Egg, beaten
3tsp of Morocco Gold Olive Oil (Plus extra for greasing)
1tsp of Salt
1/4tsp Bicarbonate of Soda
2tsp White Wine Vinegar

2 Large Red Onions, Sliced into Wedges
4/5 Tomatoes, Sliced into Wedges
1tbsp of Morocco Gold Olive Oil
1 Bunch of Fresh Thyme, leaves picked
Salt and Pepper

Method:
Grease a 9-inch square cake tin with oil
(ignore this step if you are using the Evolve George Foreman Grill)

Mix together your yeast, sugar and a splash of milk in a bowl. Whisk with a fork to combine, then leave to foam up.

Sift together your flour, xantham gum and salt. Add in your beaten egg, oil and rest of the milk and whisk together. Add in your yeast and continue whisking together until the mixture is fully combined, smooth and sticky in texture.

In a different bowl, add in your bicarbonate of soda and vinegar and allow to fizz up. Then fold into your mixture.

Spoon your dough into your prepared tin (or grill dish) using a spoon or palate knife dipping in oil. Make sure the top is nice and smooth.

Cover your tin(or grill dish) with oiled cling film and pop into the airing cupboard, or somewhere warm for an hour to prove – this should puff and rise up.

While your dough is proving, slice your onions and tomatoes. Gently sauté the onions in olive oil for 3/4 minutes then add your tomatoes for a further 3/4 minutes. Season with salt and pepper and remove from the heat.

Preheat your oven to gas mark 5 or preheat your George Foreman Evolve Grill to 220c until it stops beeping.

Take the cling film of your bread, make 8 holes with your finger in the dough (this will collect the oil when it bakes and make it moist and delicious)

Drizzle over some olive oil and scatter your prepared onions and tomatoes. Scatter over your picked thyme leaves and season with some salt and pepper.

Bake in the oven for 25/30 minutes or on your George Foreman Evolve grill for 15/18 minutes or until golden and puffed up nicely, and enjoy!

This is best enjoyed warm and eaten on the day it is baked, but you can pop it back into an oven for 5 minutes to re-crisp the day after.

To continue sharing the love, and what you are all here for – I am, of course, giving away a 5-portion George Foreman Grill, you just need to head to my Instagram – @amandabootes, and follow the instructions. This ends on the 10th of September 2018. I will be picking a winner at 12 pm. Good luck!!

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