POPPY SEED AND RED ONION FOCACCIA

Mix together 500gm of white bread flour with 1 tsp of salt , 5 tbs of poppy seeds and 1 tsp of instant dry yeast . Now stir in 2 red onions peeled and very finely chopped or grated . Make a well in the centre and add 3 tbs of olive oil and 250 ml of warm water . Mix to a soft dough . Turn onto a lightly floured surface and knead until the dough is smooth and elastic ( no longer sticky ). Press the dough into a pan 20cm x 30cm (8 "x 12 "), cover with a damp cloth or clear film and leave in a warm place till well risen (1 and 1/4 hours) and doubled in size . It's time to preheat your oven to 220 deg C . Brush the risen dough with rice bran oil / canola oil , then bake in the preheated hot oven for 30 - 35 minutes , or until the bread is golden and the base sounds hollow when tapped . Cool on a wire rack before slicing into squares to serve . This is a seeded soft bread with a tang of onion . I love this bread to sop up the juices of the those slow cooked meals with tomatoes , beef, pork ,chicken or simply drizzled with olive oil and served with proscuitto , stuffed olives and a selection of cheese ... You decide , it is so easy to prepare ....