Method

• 1.
  Place flour, salt and yeast in the bowl of a stand mixer, add 1/4 cup (60ml) oil and 400ml lukewarm water, and combine to form a fairly wet dough. Using the dough hook, knead for 10 minutes, or until soft and smooth.
• 2.
  Transfer dough to a lightly floured surface and shape into a ball. Transfer to a lightly oiled bowl, cover with plastic wrap and stand in a warm place for 1 hour-1 hour 30 minutes, until doubled in size.
• 3.
  Meanwhile, heat remaining 1 tbs oil in a large frypan over medium heat. Add bacon and onion, and cook, stirring occasionally, for 12-15 minutes, until bacon and onion begin to caramelise. Transfer to a bowl and set aside to cool.

• 4.
  Preheat the oven to 200°C/180°C fan-forced. Lightly grease and flour a 22cm x 30cm roasting pan. Place dough in pan and use your hands to press it outward to cover the base. Scatter over bacon mixture and spear herbs into the dough, pressing everything deep into the dough. Cover with a clean tea towel and set aside for 35-45 minute, until doubled in size. Uncover and gently press bacon mixture back down into the risen dough.
• 5.
  Drizzle the focaccia generously with olive oil and place on the middle shelf of the oven. Bake for 45-50 minute, until cooked through and golden.
• 6.
  Remove from oven, drizzle with a little more olive oil and scatter with salt flakes. Serve warm.