Caramelised onion and olive focaccia

Method

1. Step 1

   Whisk the yeast with 2 1/2 tbs of the water in a small bowl. Set aside for 5 mins or until the mixture is frothy. 

2. Step 2

   Place the flour, salt, sugar, 1 tbs oil and remaining water in a large bowl. Add yeast mixture and stir to combine. Turn onto a floured surface and knead for 5 mins or until smooth and elastic. 

3. Step 3

   Place the dough in a large lightly greased bowl and cover. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size. 

4. Step 4

   Meanwhile, place the onion on a baking tray. Sprinkle with extra sugar and drizzle with vinegar. Set aside to develop the flavours. 

5. Step 5

   Preheat oven to 220°C. Grease a 20cm x 30cm rimmed baking tray and line with baking paper. Punch down the dough. Turn onto the lined tray and use lightly greased hands to press the dough flat, stretching to fit. Use the end of a wooden spoon to make ‘dimples’ all over the surface of the dough. 

6. Step 6

   Top dough with the onion mixture, pressing down into the surface. Sprinkle with the olives and half the thyme. Drizzle with any remaining vinegar mixture. Bake for 35-40 mins or until the focaccia is light golden and cooked through. Sprinkle with remaining thyme and cut into slices to serve.