Courgette & Red Onion Focaccia / Focaccia de Calabacín y Cebolla Morada

serves 4

500g strong white flour

5g fresh yeast

1 tsp Maldon sea salt

freshly ground black pepper

350g water

olive oil

~80g courgette

~80g red onion

1. In a large bowl, combine the salt, flour and yeast; rub the yeast in to break it down.
2. Add the water and combine using a plastic dough scraper.
3. Once combined, transfer to a clean flat surface.
4. Now, with one hand, thwack one end of the dough down onto the surface, then fold the rest over on top of it (trapping a pocket of air).

5. Repeat this action for about 15 minutes; until you have a soft, velvety dough.

6. Oil the bottom of the bowl and leave the dough to prove for a good hour; covered with a tea towel.
7. Transfer to a lined baking tray. Drizzle with olive oil and tease out whilst tapping with your fingers to produce the trademark dimples.
8. Top with the sliced red onion, courgette, a sprinkle of sea salt and black pepper.
9. Drizzle a little olive oil over the veg and use a tapping motion to push them slightly into the dough.
10. Cover and rest the dough for a further 30 minutes.
11. Preheat the oven to 240ºC
12. Bake for about 20 minutes or until golden brown.
13. On removing your focaccia from the oven, immediately drizzle all over with olive oil.
14. Leave to cool before cutting into squares.

Great toasted too!