Roasted beetroot and red onion focaccia recipe | Sainsbury`s Magazine

Ingredients

• 500g strong white bread flour
• 1 x 7g sachet fast-action dried yeast
• 2½ tsp fine sea salt
• 2 tbsp extra-virgin olive oil, plus extra to grease
• 2 large red onions, sliced
• 2 tbsp olive oil, plus extra to drizzle
• 1 tbsp balsamic glaze
• 2 tbsp agave syrup (or maple)
• 150g cooked beetroot, chopped into small wedges
• ½ x 20g pack rosemary, snipped into small sprigs
• sea salt flakes