Red onion and rosemary foccacia

Mix the yeast with a little of the water to form a smooth paste. Place the flour in a large bowl and make a well in the centre. Pour in the yeast mixture. Gradually add the remaining water, mixing by hand or with the dough hook of an electric food mixer to create a smooth texture. Add 45 ml of the oil and 5 ml salt. Knead for 10 minutes until smooth and elastic. Return the dough to a lightly floured bowl, cut a cross in the top, sprinkle with a damp tea towel and leave in a warm place for an hour until doubled in size. Heat the remaining 15 ml oil and fry onions for a few minutes to soften. Add the lemon juice. Knock out the air from the dough and roll out. Use it to fill a greased 20 x 30cm baking tin. Top with the onions and bacon. Add rosemary and salt, drizzle with 15 ml olive oil, cover with cling film and leave to rise for 30 minutes. Bake for 20 minutes or until golden. Divide into eight and drizzle with more olive oil to serve.
Serves: 6
Preparation time: 20 minutes plus 1 hour
Baking time: 25 minutes
Oven temperature: 220 ºC