Name: Caramelised onion focaccia
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: 250g '00' flour -; 250g strong white bread flour -; 7g sachet fast-action dried yeast -; 10g fine sea salt -; 3 tbsp good-quality olive oil , plus extra for drizzling -; knob of butter -; 3 large red onions , sliced -; 2 tbsp balsamic vinegar -

Ingredients for - Caramelised onion focaccia

1. 250g '00' flour

2. 250g strong white bread flour

3. 7g sachet fast-action dried yeast

4. 10g fine sea salt

5. 3 tbsp good-quality olive oil , plus extra for drizzling

6. knob of butter

7. 3 large red onions , sliced

8. 2 tbsp balsamic vinegar

How to cook deliciously - Caramelised onion focaccia

1 . Stage

Mix the flours with the yeast and salt, add 1 tbsp oil, then pour in 320ml lukewarm water and mix well. You want a very soft dough – don’t worry if it looks a little wet, this will make a lighter focaccia. Knead for 5 mins if using a stand mixer, or 10 mins by hand, using a dough scraper if you have one and lightly oiling your hands and the surface. Transfer the dough to a lightly oiled bowl, cover with a damp tea towel and leave to rise until it has doubled in size.

2 . Stage

Meanwhile, melt the butter in a large frying pan with the remaining oil, add the onions and a pinch of salt, and cook gently for 20 mins or until very soft. Pour in the vinegar and cook for a further 10 mins until sticky. Set aside to cool.

3 . Stage

Oil an A4-sized roasting tin, scrape in the dough and reshape in the tin (see tip, below), gently pushing the dough into the corners. Scatter over the onions, cover with a piece of lightly oiled cling film and leave until puffed up.

4 . Stage

Meanwhile, heat oven to 220C/200C fan/gas 7. Using your fingers, lightly dimple the dough all over, drizzle with a little oil and sprinkle with sea salt. Bake for 30 mins until golden brown. Can be made the day before and stored in an airtight container.