for 900 g

Dough

450 g	white flour
1 tsp	salt
½ tsp	dry yeast
4 dl	water
1 tbsp	olive oil

Onions

1 tbsp	butter
4	onions, cut into thin slices
¼ tsp	salt
a little	pepper

Focaccia

1 tbsp	olive oil
200 g	fondue cheese mix
1 tbsp	rosemary needles
a little	pepper

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Pour in the water, mix with a risotto spoon until you have a sticky dough. Brush with oil, cover and leave to rise at room temperature for approx. 30 mins.

To fold

Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover the dough and leave to rise again at room temperature for approx. 30 mins. Repeat this step three times.

Onions

Heat the butter in a non-stick frying pan. Cover the onions and cook for approx. 25 mins., stirring occasionally, then season.

Focaccia

Place the dough on a baking tray lined with baking paper, drizzle with oil. Stretch the dough to approx. 1 cm thick, pressing little hollows into the surface of the dough with your fingers. Top with the cheese, onions, rosemary and pepper.

To bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, slide onto a cooling rack, serve lukewarm or cold.

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