Gochujang, Sesame and Red Onion Focaccia

Steps

1. 1For the dough, mix flour, salt and yeast in a large mixing bowl.
2. 2Add 30ml oil and 450ml warm water and stir with a wooden spoon until combined.
3. 3Cover and set aside in a warm place for 1 to 1.5 hours or until doubled in size and bubbly.
4. 4Meanwhile, make the filling by placing the oil into a heavy-based frying pan over a medium-low heat.
5. 5Add the red onion and salt and cook gently for 20 minutes or until sweet and soft.
6. 6Transfer to a mixing bowl, stir in the gochujang and set aside to cool.
7. 7Spread 30ml oil into a 22cm x 30cm tray, making sure the sides are well oiled.
8. 8Tip half the dough out onto the tray and add the onion mixture on top.
9. 9Place the remaining dough on top and gently stretch it out towards the edges of the tray.
10. 10Leave for another hour or until well puffed up.
11. 11Preheat oven to 200°C.
12. 12Use your fingers to make a few deep dimples in the dough.
13. 13Decorate the top with your chosen herbs, olives and vegetables.
14. 14Pour over remaining 30ml oil and bake for 30 minutes or until golden brown and cooked through.
15. 15Turn out onto a cooling rack and serve warm or at room temperature.
16. 16Option: The onion filling can be made up to 2 days ahead and stored in the fridge.
17. 17Option: Try using olives, tomato, asparagus, capsicum and onion to make your chosen pattern.
18. 18Option: Don’t bake soft herbs or they will burn. Instead, place them on the cooked focaccia to retain their shape and colour.
19. 19Note: This recipe is vegan.