Red Onion and Rosemary Focaccia

Red Onion and Rosemary Focaccia

Serves 16

Points per serving: 2½ (original points)

750 g plain flour

½ tsp salt

11 g yeast, (or 1 sachet) easy-blend

¼ tsp pepper, freshly ground

150 ml skimmed milk

300 ml water

2 tbsp olive oil

1 large onion, preferably red, sliced

15 cherry tomatoes, or baby plum tomatoes, halved

2 sprig fresh rosemary

24 olives, in brine, green and black

Sift the flour and salt into a large bowl. Add the yeast and pepper and stir to mix. Heat the milk and water together until hand hot, then add 1 tbsp of olive oil. Stir into the flour and mix to make a soft dough.

Turn the dough on to a floured surface and knead until smooth, about 3 minutes. Place in a large, lightly oiled bowl and cover with a damp cloth or cling film. Leave to rise in a warm place until doubled in size, about 1 hour.

Lightly oil two baking sheets. Knock back the dough and knead lightly for a few seconds. Cut into two equal pieces, then roll out each one on a floured surface to fit the baking sheets. Cover loosely with a damp cloth or cling film and leave to rise for about 20 minutes.

Preheat the oven to Gas Mark 6 / 200°C / 400°F. Scatter the red onion, tomatoes, rosemary and olives over the surface of the two focaccia. Drizzle with the remaining olive oil, then bake for 15 - 20 minutes until risen and golden brown.