Ingredients:
5 tbsp olive oil,plus extra for brushing
2 garlic cloves
350 gms strong white flour plus extra for dusting
2 tsp salt
1 sachet dried yeast
1 tsp caster sugar
225 ml luke warm water
140 gms parmesan cheese
1 large onion thinly sliced and caramelized
1/4 tsp flaky sea salt
200gms sundried tomatoes
Method:
Mix together 2 tablespoons of oil and all of the garlic and onions.set aside.soft the flour and salt together in a bowl and stir in the yeast and sugar.add the remaining oil and water.Mix to a dough.turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic,then kneading 1 tablespoon of the garlic flavoured oil
Brush a baking tin with oil .press the dough over the base of the tin with your hands.Brush with the remaining garlic onion oil,then scatter over the parmesan.
Cover loosely with clingfilm and set aside in a warm place for about 1 hour until puffed up and doubled in size.
Preheat the oven to 230℃.scatter the tomatoes over the focaccia and press them into the base of the dough .sprinkle with sea salt .reduce temperature of the oven 200℃ bake for 25-30 minutes until firm and golden brown.transfer allow to cool
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