Woodfired Focaccia

8g dried yeast

1 cup warm water

300g strong white flour

½ tsp salt

1 sprig rosemary

2 tsp flaky sea salt

1 cup olives grape seed oil

Dissolve sugar and yeast in warm water.

Leave for 5 minutes or until frothy.

Put flour, salt and 2 tbsp oil in a large bowl, create a well in the center and slowly add yeast and rest of the water until a firm dough forms.

Lay onto your bench and knead until an elastic dough forms.

Place dough in oiled bowl using grape seed oil, cover with clingfilm and leave in a warm spot until doubled in size (about 20 minutes).

Knock dough back and leave for a further 20 minutes before ½ the dough and carefully placing the dough into a hot oiled cast iron pan.

Dimple dough with fingers and brush with remaining oil, stab in the rosemary and lightly cover and dot in olives. Place dough in a hot pizza oven on about 240*c, sprinkle with sea salt and cook for 8 minutes

Onion jam

4 red onions, finely sliced lenghtways

1/2 cup balsamic vinegar

3 tbsp brown sugar

Pinch salt

For the onion jam. Place the onions, balsamic, brown sugar and salt into a heavy-based saucepan. Cook on a medium heat for about 12 minutes or until thick and syrupy. Stirring every couple of minutes.

Mike’s website - www.vandeelzen.com