Red onion and olive focaccia


  • Serves 8 people

  • 2 tsp (1 sachet) dry yeast
  • 400 gm plain flour, plus extra for dusting
  • 2 tbsp olive oil, plus extra for drizzling
  • 250 ml red wine
  • 1 tbsp caster sugar
  • 2 Spanish onions, halved, then cut into thin wedges
  • 90 gm (½ cup) Ligurian olives, pitted
  • 1 tbsp (firmly packed) oregano leaves
01   Preheat oven to 220C. Combine yeast and 225ml lukewarm water in a bowl and stand until foamy (3-5 minutes). Combine flour, olive oil and 1 tsp sea salt in a bowl. Add yeast mixture and mix thoroughly with your hands to combine. Turn onto a lightly floured surface and knead until smooth (4-6 minutes). You may need to dust with extra flour if dough is too sticky. Transfer dough to a lightly oiled bowl, cover with a damp tea towel and stand in a warm place until doubled in size (35-40 minutes).
02   Meanwhile, bring wine and sugar to the boil in a small saucepan. Add onion and cook over medium heat until onion is soft (5-10 minutes). Cool and drain well (discard liquid).
03   Knock back dough and knead until smooth (1 minute), roll to 5mm thick on a floured work surface and transfer to a baking paper-lined oven tray. Scatter with red onion, olives, oregano and sea salt, drizzle with olive oil and bake until golden and puffed (25-30 minutes). Serve warm or at room temperature.
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