Onion and Lemon Focaccia

Put the flour into a bowl and add 1 tsp salt, 1 tbsp olive oil and 1 tsp easy bake yeast.

Pour in 325 ml hand-hot water.

Mix together with your hands until the mixture combines to make a ball.

Tip the dough onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.

Divide the dough into 8 pieces, and roll each one into ball with your hands.

Use a rolling pin to roll each piece into a flattened round and put onto 2 greased baking sheets. Cover with clear wrap and leave in a warm place until doubled in size - this will take about 30 minutes.

Meanwhile, heat 1Tbs olive oil in a skillet (pan) and add the onion. Cook gently for 5 minutes until the onions are softened but not coloured.

Either squeeze the lemon juice over the onions or cut the lemons into very thin slices, as shown in the picture.

Heat the oven to 220C (200C in a fan oven), 425F, gas 7.

Take the end of a wooden spoon and press a few indentations into the top of each focaccia. Arrange some lemon slices on top of each one (if using) and top with the red onions, then drizzle over the rest of the olive oil.