Roman Focaccia

Ingredients
7g dried yeast
1 teaspoon sugar
300ml warm water
450g strong white flour
2 teaspoons salt
3 tablespoons rosemary, chopped
2 tablespoons olive oil
450g mixed red and white onions, sliced into rings
4 garlic cloves, sliced

Method
1. Place the yeast and sugar in a small bowl, mix with 100ml of the water and leave to ferment in a warm place for 15 minutes.
2. Mix the flour and salt - add the yeast mixture, half of the rosemary and the remaining water - mix to form a smooth dough - knead for 4 minutes.
3. Cover the dough with oiled cling film and leave to rise for 30 minutes or until doubled in size.
4. Heat the oil in a large pan - add the onions and garlic and fry for 5 minutes or until softened - cover the pan and continue too cook for a further 7-8 minutes or until the onions are lightly caramelised.
5. Remove the dough from the bowl and knead it again for 1-2 minutes - roll the dough out to no more than 6mm thick, to form a square shape.
6. Place on a large baking tray - spread the onions over the dough and sprinkle with the remaining rosemary.
7. Bake in a preheated oven at 200C for 25-30 minutes until golden - cut into squares to serve.

Status
Untried