ONION AND ROSEMARY FOCACCIA

Ingredients.....500gm of white bread flour, 1 tsp salt, 1 tsp of instant dry yeast, 6 tbs of olive oil, 250ml of warm water, 2 large onions, sliced into thin rings, 2 tbs of chopped fresh rosemary, sea salt to sprinkle. Preheat your oven to 200deg C. Spray and line a baking tray 40 x 25cm / 16 x 10". Mix the flour, salt and yeast together in a large bowl, make a well in the centre and add the oil and enough water to make a manageable dough. Turn the dough onto a lightly floured surface and knead the dough until smooth and elastic, about 10 minutes. Now shape the dough and press into the prepared pan, pressing it up into the corners of the pan. Cover with a cling film and leave in a warm place for 1 and 1/2 hours or until well risen and doubled in size. In the meantime, soak the onion rings in cold water to soften them. Drain the onion rings and arrange them on the dough, then sprinkle with rosemary and sea salt. Bake in the preheated oven for 30 minutes or until the focaccia is golden brown and the onions are soft. cool on a wire rack before eating.