Ingredients

For the dough

500g of bread or all-purpose flour

2 tsp salt

7g (one sachet) of instant yeast

400ml warm water

3 tbsp olive oil

For the caramelised onions

2–3 large onions, thinly sliced

2 tbsp olive oil

½ tsp salt

2 tsp balsamic vinegar or a pinch of sugar (optional, speeds caramelising)

To finish

Flaky salt

Black pepper

Any leftovers including nuts, cheese, seeds, garlic, herbs including rosemary or thyme

Recipe

Make the dough (no knead)

Caramelise the onions

Second rise of the dough

Bake the focaccia

1. In a large bowl, whisk flour, salt, and yeast. Add warm water and olive oil; mix with a spoon until a shaggy, sticky dough forms. Cover tightly and let rise 1–2 hours at room temp until doubled and with visible air bubbles.

   Or put in a bowl in the fridge for up to 24 hours for even better flavour.

2. Heat oil in a large pan over medium-low heat. Add onions and salt. Cook 20–30 minutes, stirring occasionally, until deep golden. Add balsamic or sugar in the last 5 minutes to speed up the caramelisation and to add even deeper flavour.

3. Generously oil a baking sheet or a 9×13” pan. Transfer dough to the pan, stretching gently to fit (if it springs back, rest for 10 min). Cover and let rise another 30–45 minutes until puffy.

4. Drizzle the dough with olive oil. With oiled fingertips, press deep dimples all over, then spread caramelised onions evenly across the top, finishing with flaky salt and herbs. 

   Bake at 220°C / 425°F for 20–25 minutes, until golden with crisp edges. Cool for at least 10 minutes before slicing.