ROSEMARY, CARAMELISED ONION & HAM

Serves 4–6

INGREDIENTS

For the Focaccia Dough

11⁄2 cups (375 ml) lukewarm water

10 g instant dried yeast (1 packet)

1 tsp sugar

11⁄2 tsp salt

3 tbsp olive oil, plus extra for drizzling

31⁄2 cups (500 g) plain flour

For the Topping

2 medium onions, thinly sliced

1 tbsp olive oil

2 sprigs fresh rosemary, leaves picked

100 g ham, torn or chopped into bite-sized pieces

Flaky sea salt, for finishing

METHOD

1. Make the Dough
   In a large bowl, combine the lukewarm water, yeast, and sugar. Leave for 5 minutes until foamy.
   Stir in the salt and olive oil.
   Add the flour and mix until a sticky dough forms.
   Knead for 8–10 minutes until smooth and elastic.
   Place the dough in a lightly oiled bowl, cover, and leave to rise for 1 hour or until doubled in size.
2. Caramelise the Onions
   Heat the olive oil in a pan over medium-low heat.
   Add the onions and cook slowly for 20–25 minutes, stirring occasionally, until golden, soft, and caramelised.
   Allow to cool slightly.
3. Shape the Focaccia
   Generously oil a baking tray or rectangular baking dish.
   Transfer the dough to the tray and gently stretch it to fit.
   Cover and allow to rise for another 30 minutes.
   Using your fingertips, press deep dimples all over the surface of the dough.
4. Add the Toppings
5. Bake
6. Scatter over the caramelised onions, rosemary leaves, and ham.
7. Drizzle generously with olive oil.
8. Finish with a sprinkle of flaky sea salt.
9. Bake at 220°C for 20–25 minutes until golden brown and crisp around the edges.
10. Remove from the oven and drizzle with a little extra olive oil if desired.
11. To Serve
12. Serve warm as part of a sharing board, alongside soups, salads, or simply torn apart and enjoyed fresh from the oven.