ONION AND ROSEMARY FOCACCIA

First thing to do is peel and slice 2 large onions into thin rings and place them in a bowl of cold water to soften them . Set the bowl with the onions aside . Mix 500gm of white bread flour with1 tsp of salt , 1 tsp of instant dried yeast together n a bowl , make a well in the centre and add 6 tbs of canola oil and 200ml of warm water to make a manageable dough . Turn onto a lightly floured bench and knead until the dough is smooth and elastic ( 10 - 15 minutes ) . Roll the dough out and press into into a slice pan 40 X 25 cm ( 16" X 10"), pressing the dough right up to he corners . Now cover with a damp cloth or loosely with cling film and leave in a warm place for 1 and 1/2 hours until well risen and doubled in size . Preheat your oven to 2oo deg C . When the dough has risen , drain the onions and arrange them over the loaf and sprinkle with 3 tbs of fresh rosemary and a sprinkle of sea salt flakes . Bake in your preheated oven for 30 minutes or until the loaf is a pale golden brown and the onions are soft . Cool on a wire rack before serving .