Caramelized Onion & Rosemary Focaccia

In a large bowl, combine flour and salt.

Dissolve yeast in water

Combine the yeast water with the flour and mix well to form a dough. Knead lightly for 1 to 2 minutes.

Cover the dough with olive oil and cover with a damp cloth or cling film. Allow to rise in the fridge overnight or for 1 hour at room temperature

Prepare two baking trays by spraying with non stick spray or a drizzle of olive oil

Turn the dough out into a baking sheet and work the dough out to each corner of the tray, leaving dimples in the dough from your fingers

Drizzle more olive oil onto the top of the bread, season with flaky salt and rosemary

Evenly cover the bread with the caramelized onions and allow to rest for 45 Minutes at room temperature

Preheat oven to 200֯C

Bake for 25 Minutes or until the top of the bread is golden and pillowy

Serve warm