Artisan Bread Dough: Focaccia with Lemony Onions and Tomatoes
I made this fast and simple focaccia as a post-lunch pre-dinner snack from my all time favourite artisan bread dough – just another use for this super versatile dough!
a big handful of your artisan bread dough
olive oil, salt, pepper
1. Stretch the dough into a square and place on a baking tray (on baking sheet or floured surface)
2. Slice and fry the onions on a little olive oil, add a few chunks of lemon if you wish (without the zest)
3. Sprinkle the dough with olive oil, place the fried onions and tomato slices on top, add salt and pepper
4. Put it in pre-heated oven and bake (~220°C) until the dough starts to turn brown and the topping is bubbly.