Red Onion, Garlic And Rosemary Focaccia - cooking recipe

Ingredients

350 g strong white flour
1/4 teaspoon salt
1/4 teaspoon sugar
7 ml dried yeast
2 tablespoons olive oil (30ml)
225 ml warm water
1 red onion, thinly sliced into half moons
1 1/2 tablespoons olive oil
2 teaspoons garlic, chopped
2 teaspoons dried rosemary
1 tablespoon coarse salt

Preparation

Sift the flour, salt and sugar into a bowl.
Stir in the yeast, (this should be 1 dessert spoon but Zaar doesn't like it -- so it's about half a tbsp) oil and water.
Mix to a dough. Add more liquid if kneaded (depends on the dough you're using) but be careful.
Turn the dough out and knead it for 10 minutes on a lightly floured surface.
Place in an oiled bowl in a warm place (window sill / airing cupboard) for about an hour to double in bulk. Cover it with cling film or a wet tea towel to stop it from forming a crust. (If it does, then knead it some more to get rid of it - but it will then need more proving time to get the air back).
Roll the dough out into a rough oval shape about 1cm thick, and place onto an oiled baking tray.
Make deep holes in the dough about 1 inch apart.
Allow to rise for 20-30 minutes.
Preheat the oven to 200C / 400F / GM6
Mix together the remaining oil, garlic and rosemary (leave to sit for a little while to flavour the oil).
Spread over the surface of the bread, and cover with the chopped onion.
Sprinkle over the salt, and then flick on some cold water to stop a skin from warming as it cooks.
Bake for 25 minutes, and then cool on a wire rack.