FOCACCIA WITH ONION AND ROSEMARY

What a wonderful way to spend my Sunday . In a bowl mix together 450 gm of strong white flour , 1/2 tsp of salt and 1 and 1/2 tsp of dried yeast , then stir in 2 tbs of fresh rosemary ,( from my garden ) chopped . Make a well in the centre of this mixture . In a separate bowl mix 3 tbs of rice bran / canola oil with 300ml of lukewarm water and pour into flour . Using a round edged butter knife gradually mix the liquid into the flour mix . Gather the mix together with your hands to form a soft dough . Turn the dough out onto a lightly floured work bench and knead until smooth and very elastic ( this took me about 10 minutes ) . Return the dough to the bowl and cover with a clean tea towel and leave to rise in a warm place for 60 minutes or until doubled in size . It is time to preheat your oven to 200deg C . Now turn out the dough and knead until smooth , it won't take long about a minute . Spray and line a baking tray . Gently roll out the dough about 12' / 30 cm in diameter , it doesn't have to be perfect we are cooks not engineers . Transfer the shaped dough to the prepared pan and again cover with a tea towel to rise in a warm spot for 25 minutes . After 25 minutes , using the end of a wooden spoon , make holes about 2" apart all over the surface of the dough . Now peel and thinly slice 1 red onion into rounds and separate into rings and spread the onion rings over the dough . Lightly drizle with a little oil over the surface and a sprinkle of salt . Bake in the preheated oven for 25 minutes or until the dough is well risen and golden brown. just before the end of cooking I sprinkled the dough with fresh rosemary . ( The Manor has bushes of fresh rosemary ) . Transfer to a wire rack to cool . Bread best served warm but also delicious also cooled .