Focaccia with rosemary and onion rings

Ingredients for 1 servings:

• 450 g flour
• 21 g yeast, fresh
• 300 ml water, lukewarm
• 1 tsp salt
• 2 tbsp rosemary, fresh, very finely chopped
• 3 tbsp olive oil
• 1 large red onion, sliced
• 2 tbsp olive oil, for drizzling
• some salt, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

Put the flour in a bowl and make a well in the center. In a small bowl, mix the yeast with a little of the warm water and add it to the well. Stir it into the flour with your finger. Add the salt, rosemary, olive oil, and water and knead into a dough. It should be soft and non-sticky. Then turn it out onto a lightly floured work surface and knead for about 10 minutes. Return the dough to the bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour. It should have increased in volume considerably. In the meantime, preheat the oven to 200°C and line a baking sheet with baking paper. Remove the dough from the bowl and knead briefly again. Then roll it out into a circle about 30cm and place it on the baking sheet. Cover with a damp cloth and let it rise for another 30 minutes. In the meantime, peel the onion and slice it into rings. Then use the handle of a wooden spoon to make several holes in the dough. Place the onion rings on the dough and drizzle with the remaining olive oil. Sprinkle with a little more salt and, if desired, garnish with a few rosemary sprigs. Bake in the oven for about 25 minutes, or until the focaccia is golden brown. Remove from the oven, let cool slightly, and serve warm, if possible. This is the best way to enjoy it.