Focaccia With Caramelised Onions & Figs

✱ ½ x 500g pack ciabatta bread mix (we used Wright’s)

✱ 1tbsp olive oil, plus extra for greasing and drizzling

✱ 100g (3½oz) caramelised onions (from a jar)

✱ 2 fresh figs, quartered

✱ 75g (2½oz) soft goat’s cheese

1 Make up the ciabatta dough according to the pack instructions, adding 1tbsp olive oil. (Make up the whole pack if you prefer – make two focaccia and freeze one without the figs, which don’t freeze well.) Bring the dough together into a ball and knead for 10 mins on a floured surface until smooth and elastic.

2 Transfer to a large, clean, oiled bowl, cover with clingfilm and leave in a warm place to rise for 1 hour. When the dough has doubled in size, remove from the bowl and knead again for 5 mins.

3 Heat the oven to 200°C or Gas Mark 6. Roll out the dough into a rough circle just under 2cm (¾in) thick, and transfer to an oiled baking sheet. Cover loosely with clingfilm and leave in a warm place to prove for 20 mins, until the dough has puffed up slightly again.

4 Press your fingertips into the dough all over to form indentations, then scatter over the onions, figs and goat’s cheese. Bake for 25 mins until golden and the base sounds hollow when tapped.

SERVES 8 Calories: 166 Fat: 4g Saturated fat: 2g Carbohydrates: 26g