Rosemary and Onion Focaccia

Makes 20 servings, 120 calories per serving.

I have to admit, I'm completely obsessed with breads and pastas. Now, since starting a low-calorie diet at the beginning of the year, I have avoided refined/bleached flours and sugars, but some days, a girl just has to have her bread. This was made using an Ina Garten recipe that I slightly altered (6 tablespoons of olive oil in total, 2 in dough, 2 to grease pan, 2 on top of the bread). It's the first time I've made a successful bread, and it's probably the tastiest bread I've ever consumed.

Ina Garten's Recipe for Rosemary and Onion Focaccia

3 1/2 Cups strong white plain flour
2 1/2 Cups water, room temperature
2 Tbsp. sea salt
1 1/2 Tbsp fresh yeast or 3/4 Tbsp dried yeast
olive oil

Optional Toppings:
crushed garlic
rosemary
salt
sliced red onions
mint
coriander
cumin
salt

Pre-heat oven to 425 degrees. Sieve the flour into a large bowl, make a well in the middle and add the fresh yeast, salt, 2 3/4 Cups of the water and a good splash of oil. Mix all the ingredients together to form a dough. Transfer to a floured surface and knead for about ten minutes, until the dough is soft and elastic.

Put the kneaded dough into a very large bowl and brush it with olive oil, cover with loose cling film and leave to rise until it has trebled in size, about 1 to 1.5 hours.

After the dough has risen, knock it down and divide it into three. Liberally apply oil to three 9-inch round tins, then stretch each piece into a circle to fit the tin, pour enough olive oil over the dough to cover it, using your finger tips, press dents all over the top.

Now add the topping, pressing it into the dough to help the flavors penetrate. Then sprinkle more oil over the surface if desired, and finish by sprinkling some Maldon sea-salt over it.

Bake in the oven for 15 - 20 minutes until golden.