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Makes: 1 loaf (serves about 10)
1 tbsp quick yeast
600g strong white bread flour
1 tsp salt
1 tbsp sugar
100ml olive oil, plus extra for greasing
4 tbsp olive oil
3 large onions, sliced
1 tsp sugar
1 tbsp balsamic vinegar
1 tsp thyme leaves
1. For the focaccia, combine all the ingredients apart from the oil in a bowl and make a well in the centre. Mix the oil and 300ml warm water in a jug and pour into the well, stirring until you have a soft dough. If the dough is too dry add a little more liquid, if too wet a little more flour.
2. Turn onto a lightly floured surface and knead for 10 minutes until elastic. Put the dough in a lightly oiled bowl, cover with oiled clingfi lm and leave to rise in a warm place for 45 minutes to 1 hour.
3. Meanwhile, prepare the onions. Heat half the oil in a large pan over a medium heat and cook the onions for 25 minutes, stirring occasionally, until soft and golden. Add the sugar and vinegar and cook for a further 3 minutes. Season and set aside.
4. Knock back the risen dough to its original size by punching it gently with your fist. Place on a lightly oiled baking sheet and stretch out to a square roughly 28cm x 28cm. Cover with lightly oiled clingfilm and leave to rise for another 30 minutes.
5. Preheat the oven to 220˚C, gas mark 7. Make dimples in the dough with your fingertips. Top with the onions and thyme, drizzle over the remaining olive oil and scatter over a little sea salt. Bake for 25-30 minutes until golden. Serve warm.
Typical values per serving:
This recipe was first published in January 2012.