I’m not much of a baker, but this recipe is super easy and incredibly tasty! It takes a while to make, but most of this time is spent proving the dough, meaning that you can go and do other things while it’s rising. This recipe is perfect for anyone who wants to impress their mates without too much fuss!

Most people who know me know that I cannot bake. No matter how hard I try, the pizza dough always comes out flat and the cake always refuses to rise (note to self: use the right flour next time). However, when the lockdown hit the UK back in March, I, like many other people all over the country, was bored. Despite having looming University deadlines, I decided that the best thing to do was to learn how to actually bake. And that’s how I came across this recipe.

This focaccia recipe isn’t hard. To be honest, if I managed to do it, anyone can. It does, however, take a bit of time, so it’s not something you can whip up in half an hour. However, most of the time in this recipe is spent waiting for the dough to rise, meaning that you can leave it for a couple of hours if you have other jobs to do.

Even better: it’s vegan, and can be made with just a few store-cupboard ingredients.

What makes this Focaccia so delicious is the garlic that gets scattered on top and roasted in the oven.

This recipe is perfect for seasoned bakers and complete novices (like me). I have managed to make this more than once and it has come out perfect each time.

So, here’s my Focaccia recipe. If you like it, please let me know!

Caramelised Onion Focaccia

Servings: 8

Prep time: 25 minutes (not including rising time)

Cooking time: 30 minutes

Ingredients

• 500 grams bread flour (plain flour will work in a pinch, but it won’t rise so well)
• 7g sachet of fast-action dried yeast
• 3tbsp olive oil
• 3 large onions, sliced
• 1 tbsp balsamic vinegar
• 3-4 garlic cloves, sliced
• 2 sprigs of fresh rosemary
• 320ml lukewarm water

Method

1. Put the flour into a bowl. On one side of the bowl, pour in the yeast. On the other side, pour in the salt, being careful not to put the two directly next to each other. Mix the flour, yeast and salt together, and then add 1tbsp of oil and the 320ml of lukewarm water. Mix well. This dough will look a bit wet, but this is a good thing as it means that the dough is going to be beautifully light.
2. Pour the dough onto an oiled chopping board, and knead the dough for 10 minutes.
3. Once kneaded, place the dough into a bowl, cover with a slightly damp tea towel and leave till it has doubled inside.
4. While the dough is rising, prepare the caramelised onions. Heat some oil in a frying pan on a medium heat and add the onions, seasoning as you go. Cook these onions gently, ensuring that they don’t burn or get too brown. After 20 minutes, they should be lovely and soft. Once soft, pour in the balsamic vinegar and let it cook down. Add the sugar if you prefer your onions sweeter and let it melt into the onions.
5. Let the onions cool while you prepare the garlic. Slice the garlic and chop up the rosemary sprigs (dried rosemary would also work).
6. Once the dough has risen to twice its size, oil a A4-sized roasting tin and pour the dough into the tin. Gently reshape the dough so that it fills up the tin.
7. Put the onions, garlic, and rosemary onto the dough, placing each ingredient gently onto the surface of the dough and drizzle with oil. Cover with a loose covering of cling film and leave until it looks puffed up and has filled up most of the tin.
8. Heat your oven to 200 degrees. Once the dough has risen, dimple it and then add seasoning.
9. Place in the oven and cook for 30 minutes, or until the dough looks beautifully golden brown and sounds hollow when you tap it underneath. After a few minutes, drizzle generously with olive oil.
10. Serve fresh with salted butter or with your favourite pasta. If you have leftovers, put in an airtight container and it will last for a few days.

Want more bread recipes? Why not try my easy no-knead olive bread – another perfect bread recipe for novice bakers.