[Opening jingle] Hi and welcome to The Bread Kitchen. Today I’m gonna make one of my all-time favourite Italian breads: Focaccia and I like to flavour mine with red onion and sage. To make Focaccia, I’ve got 350 g strong white bread flour, 200 ml of warm water. Here there’s one small red onion. Half of which I’ve chopped and the other half I’ve cut into little slices. 2 teaspoons of dried sage, a tablespoon of olive oil and here there’s a teaspoon each of dried yeast and sugar and half a teaspoon of salt. Mix the water, yeast, sugar and salt and leave these to activate for about 10 minutes. Put the flour in a large bowl and make a well in the centre. Add the yeast and water mixture and the olive oil and mix together to a smooth dough. Eventually, you should end up with a nice, soft dough. If you DO need to add any more water just add in half a teaspoon at a time till you get the consistency that you want. Lightly flour a surface then knead the dough for about 5 minutes. Eventually, you’ll get this lovely, smooth, slightly springy dough. Now. Pop it into a nice, clean light-oiled bowl. Cover and leave in a warm place for about an hour. Once the dough has risen, unwrap it. Turn it out onto a lightly floured surface. Knock it back. Then sprinkle on the sage and the onion. Fold it over and knead gently to incorporate the onion and sage in the dough. Once the onion and sage is nicely incorporated, make the dough into a bowl, flatten it, then roll it out to about 8 to 9 inches. Once it’s nice and round, lift it up and then pop it into an 8 or 9 inch. You can use a baking tin or a pizza tray. Cover again with film and leave it in a warm place for about half an hour. After about half an hour, lift off the cover and poke some dimples in the dough with your finger. Now cover again and leave for another half an hour in a warm place. After another half an hour, remove the cover. Drizzle on a tablespoon or two of olive oil, sprinkle with a bit of sage, some sea salt, some ground black pepper and the slices of red onion. Now bake in the oven: 180 degrees Celsius fan oven; 200 degrees Celsius normal oven for about 20 to 25 minutes. Delicious golden brown Focaccia. Once made, never forgotten. You can flavour your Focaccia however you want. Different types of herbs or maybe add in some olives. However you flavour yours, I hope you enjoy making your Focaccia and do join me next time in The Bread Kitchen. [Closing jingle]