1 red capsicum, very finely sliced
½ small onion, very finely sliced
1 rosemary sprig,
Leaves picked olive oil
7 g (1 sachet) instant yeast
200 ml lukewarm water
1 tbsp olive oil, plus extra for oiling and brushing
1 tsp salt flakes
320g Tipo 00 flour
1 tbsp honey
To make the focaccia, mix the yeast and one tablespoon of lukewarm water together in a small bowl. Combine the rest of the lukewarm water, the oil, salt and half the flour in the bowl of a stand mixer and, with the dough hook attached, mix until just combined. Add the honey, the rest of the flour and the yeast mixture and knead for one minute until the mixture comes together to form a sticky dough.
If you don’t have a stand mixer, use the same method above but combine the ingredients in a large bowl and then knead on a floured surface for about five minutes (as opposed to one minute using a stand mixer). Ensure you stretch, pull and fold continuously until a smooth dough forms.
Flour your hands and a chopping board and place the dough on top. Cover with plastic wrap or a clean tea towel and leave to prove in a warm area of the kitchen for 10–15 minutes.
Generously oil a baking tray (approximately 30cm x 45cm). Slide the dough off the board onto the prepared tray. Brush the top of the dough with some oil and rest, covered, in a warm spot for one hour.
Mix the capsicum and onion slices with the rosemary and a little oil and salt.
After an hour resting, evenly stretch the dough with your hands so it extends to the edges of the tray. Sprinkle with a little salt, then cover and rest for 30 minutes.
Brush the dough with one teaspoon of water, then brush with an extra teaspoon of oil. Use your fingers to make indentations on the surface of the dough. Sprinkle over the capsicum mixture, cover with a clean tea towel and rest for one hour.
Preheat the oven to 220°C.
Bake the focaccia for 15–20 minutes until golden on the top and crispy on the bottom. I like to brush a little more oil over the top when it comes out of the oven before serving.