Caramelised Onion Focaccia

• 00 flour↗250g g
• strong white bread flour↗250g g
• packet of fast-acting dry yeast7g g
• fine sea salt10g g
• high-quality olive oil↗3 tbsp tbsp

  plus extra for drizzling

• piece of butter
• large red onions↗3

  sliced

• balsamic vinegar↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Combine the flours with the yeast and salt, add 1 tbsp of oil, then pour in 320 ml of warm water and mix well. The dough should be very soft – don’t worry if it’s a bit wet, this will make the focaccia lighter. Knead for 5 minutes with a mixer or 10 minutes by hand, using a dough scraper if you have one, and lightly oil your hands and the surface. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel and let it rise until it doubles in size.

2. 2

   Meanwhile, melt the butter in a large skillet together with the remaining oil, add the onions and a pinch of salt and cook over low heat for 20 minutes or until very soft. Stir in the vinegar and cook another 10 minutes until sticky. Set aside to cool.

3. 3

   Grease an A4-sized baking pan, place the dough in it and shape it (see tip below), gently stretching the dough to the corners. Distribute the onions on top, cover with a sheet of oil‑greased plastic wrap, and let it rest until the dough rises.

4. 4

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Using your fingertips, lightly press dimples across the surface of the dough, drizzle a little oil and sprinkle with sea salt. Bake for 30 minutes until golden‑brown. It can be made a day ahead and stored in an airtight container.