Place flour, yeast, 2 tbsp olive oil, sugar and 1/2 the salt in a large bowl. Mix thoroughly.
Mix warm water and gather to make a non-sticky dough.
Knead well for 5 minutes to make it smooth.
Grease the bowl and place the dough covered with a cling wrap.
Set aside for 1.5 hours to let it rise.
After the dough has risen, punch it down again.
Roll it to a thick flat bread in desired shape and place it over a lined, well-greased baking tray. Let it sit or another 1/2 hour.
Meanwhile, slice onion and mix it with a tbsp of oil.
Till then (1/2 hour) the dough would have risen a little bit and now, make shallow dips using your finger.
Generously drizzle olive oil and spread the sliced onion and sprinkle salt over it.
Pre heat oven to 200 degrees C and bake the bread for 15 - 18 minutes or until the focaccia freely moves in the baking sheet.
Let it cool over a wire rack and cut it into squares to serve.
Recipe courtesy: Rak's Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.