Focaccia

 

First prep the onions; saute two red onions, sliced, in olive oil. Add some brown sugar and balsamic vinegar and cook low and slow until they just hold their shape. For the bread measure out 500g all  purpose flour in a large mixing bowl. In one side mix in a 7g dried fast action yeast and one teaspoon salt in another so the salt doesn't kill the yeast. Create a hole in the middle of the flour and add 2 tablespoons olive oil and 350-400ml lukewarm water, I never use it all. Knead your dough for 10 minutes and leave in an oiled bowl covered with a tea towel to rise for an hour. Stretch the dough out in an oiled baking tray and rise another 45 minutes. Use your fingers to make the holes all over the dough and top with onions and grated parmesan cheese. Bake at 220C for twenty minutes. Cool and serve, it won't last long!