This rather indulgent focaccia builds on a traditional white bread recipe. Swap the onion and jalapeños for sun-dried tomatoes, peppers, olives or whatever you prefer. Great served with antipasti and red wine.
Place flour, yeast and a generous pinch of salt in a bowl. Form a well in the centre, and pour in the water. Mix well, forming a moist but non-soggy, pliable dough. Knead on a clean, floured surface for 10 minutes. Cover and leave to rise in a lightly oiled bowl for 30 minutes.
Preheat oven to 180 C / Gas 4.
Chop the onion and garlic into medium sized chunks, and the jalapeño into 3mm slices. Fry in a frying pan with a swig of olive oil on a low heat until onion is lightly brown. Stir through paprika, rosemary and ground pepper.
Work two tablespoons of olive oil through the dough, before also incorporating about half of the onion mix into the dough. Add a small amount of butter (10g) to the dough for an extra rich consistency if desired.
Stretch out dough to about 2cm thick over a greased baking tray. It works well split between in two medium sized circular cake tins.
Bake in the oven for 30 minutes, sprinkling the remaining onion mix over the bread 20 minutes into baking time. Bake until risen and golden brown. Best enjoyed fresh from the oven with red wine and olives!