Caramelised onion focaccia

This makes a great accompaniment, but if you are short of time, buy something similar instead!

Serves 8-10 Prep 20 mins plus rising Cook 1 hr

250g ‘00’ flour

250g strong white bread flour

7g sachet fast-action dried yeast

10g fine sea salt

3 tbsp good-quality olive oil, plus extra

for drizzling knob of butter

3 large red onions, sliced

2 tbsp balsamic vinegar

1 Mix the flours with the yeast and salt, add 1 tbsp oil, then pour in 320ml lukewarm water and mix well. You want a very soft dough – don’t worry if it looks a little wet, this will make a lighter focaccia. Knead for 5 mins if using a stand mixer, or 10 mins by hand. Transfer the dough to a lightly oiled bowl, cover with a damp tea towel and leave to rise until it has doubled in size.

2 Meanwhile, melt the butter in a large frying pan with the remaining oil, add the onions and a pinch of salt, and cook gently for 20 mins or until very soft. Pour in the vinegar and cook for a further 10 mins until sticky. Set aside to cool.

3 Oil an A4-sized roasting tin, scrape in the dough and reshape in the tin (see tip, below), gently pushing the dough into the corners. Scatter over the onions, cover with lightly oiled wrap and leave until puffed up.

4 Meanwhile, heat oven to 220C/200C fan/ gas 7. Using your fingers, lightly dimple the dough all over, drizzle with a little oil and sprinkle with sea salt. Bake for 30 mins, until golden-brown. Can be made the day before and stored in an airtight container.

PER SERVING (10) 250 kcals, fat 4g, saturates 1g,

carbs 44g, sugars 5g, fibre 3g, protein 7g, salt 1g