Focaccia Calabrese

Method

Mix flour, yeast and salt in a large bowl, then add warm water and 30ml olive oil, stirring until a shaggy dough forms. Knead for 10 minutes until smooth and elastic, then place in an oiled bowl, cover and leave to rise for 90 minutes until doubled. Meanwhile, gently fry the sliced onions in remaining olive oil over low heat for 20 minutes until soft and golden. Punch down the dough and press into an oiled 30cm x 40cm baking tin, dimpling the surface with your fingertips. Scatter the caramelised onions, olives and halved tomatoes evenly over the dough, sprinkle with oregano and sea salt, cover loosely and prove for 45 minutes. Bake at 220C for 25-30 minutes until golden brown and the base sounds hollow when tapped.