500g strong white bread flour
325ml luke warm water
7g instant yeast
Generous pinch of salt
2 tbsps olive oil
1 white onion
Salt + Pepper to taste
Combine the dry and wet ingredients of the dough in a mixing bowl until it comes together in a ball.
Turn the dough out onto a floured, clean work surface.
Knead the dough for at least 10 minutes, flouring lightly if it gets too sticky.
Once this is done, divide the dough into two even pieces and place each on an oiled baking tray, covering with a tea towel to prove for about 45 minutes.
After 45 minutes, remove the covers and push the dough gently down and out so it spreads to cover the baking tray.
Now push rows of holes into the focaccia to give those signature pockets where flavour can sit. Use your middle three fingers and simply push firmly down, covering the whole piece of dough with indentations.
You can now add your toppings, whether that be roasted veg, or in this case tomatoes and onions. I cut the tomatoes in half and pushed each half into one of the holes in the dough. I then layered thinly sliced onions on top and sprinkled with rosemary, salt, pepper and olive oil.
Bake the focaccia at 200º Celsius for around 20 minutes or until golden brown.
Brush the edges with olive oil and let cool slightly on a rack. This will stop it becoming soggy.
Serve warm for orgasmic effects...