Rosemary and Caramelised Onion Foccacia Bread

• 500g strong white bread flour
• 500g semolina flour or plain flour
• 30g live yeast or 3 sachets (7g) dried yeast
• 30g honey or sugar
• sprinkle of sea salt
• 625ml tepid water
• 1 red onion, thinly sliced
• olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon red wine
• 1 tablespoon sugar
• 4 large cloves garlic, chopped into chunky slices
• 4 sprigs fresh rosemary, chopped
• maldon sea salt flakes

Mix together the yeast, honey (or sugar) and the water.

If using a bread machine put all the flour in the machine with the salt then add the water mix and switch machine on for a dough setting.

If not using a bread machine follow the instructions here

Whilst the machine is doing it's work, or the bread is rising, heat the splash of oil in a frying pan and add the onion and saute on a medium heat. Once the onion is soft, add the vinegar, wine and sugar and simmer until the onion takes on all the juices and becomes caramalised. Leave to cool.

Once the bread dough has been through the first rise, place on a floured surface and knead it back. Roll it out to a rough shape about 1/2 to 1cm thick. Place on a baking tray and pour over a good amount of olive oil and massage into surface so all is covered. Then spread the caramalised onions over the top, and sprinkle over the chunks of garlic and the rosemary. Put your fingers into the bread to form small holes all over the surface, creating little wells where oil can pool. I sprinkle a small amount of sea salt flakes over the bread at this time.

Then cover with a tea towel and leave in a warm place to rise again.

Preheat oven to 200 degrees.

Once bread has risen again, place in oven and bake for 20 mins until brown and crispy on the outside.

Sprinkle again with a little amount of sea salt flakes, then cut up into squares and serve warm.

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