Olive, rosemary and onion focaccia

Mix flour, yeast, sugar, salt, 30 ml (2 tbsp) oil and lukewarm water in a bowl. Knead until pliable, adding a little extra water or flour if needed to form a soft, sticky dough.
Place the dough in a lightly oiled bowl, turn it to coat with oil, and let it rise, covered, in a warm place for 1 hour, or until doubled in bulk.
Knead in chopped rosemary, then press dough with lightly oiled hands into a well-oiled shallow baking pan and allow to rise, loosely covered, for 30 minutes.
Make small indentations in dough with your fingertips.
Brush focaccia with the remaining olive oil and press in the onions and olives.
Sprinkle coarse salt and whole rosemary leaves over.
Prick with a fork and bake at 200 ºC, in the bottom third of the oven, for 30 to 45 minutes, or until lightly golden. Transfer to a rack and cool for 10 minutes before serving.
Break off pieces of focaccia and serve with roasted tomato salad (see recipe).
Makes a 40 x 30 cm focaccia.