Add the sugar, yeast into the lukewarm water. Mix and leave for 10 minutes to allow the yeast to activate.

Place the flour in a bowl together with the salt,olive oil and the yeast/water mixture.
Mix to a smooth dough by hand Or use electric mixer.

Place the dough on a floured surface and knead for 5 minutes to achieve a smooth and elastic consistency.

Place in a lightly-oiled bowl, cover, and leave in a warm place for about an hour or until the dough has doubled in size.

Turn the risen dough out onto a floured surface and knock it back. Sprinkle the dried parsely and the diced onion. Fold the dough over and knead to incorporate the parsely and onion evenly in the dough.
Roll the dough into a ball, flatten it, then roll it out to about 8″(20 cm).

#Notes:

This is so well seasoned that you can eat wedges of this as a snack. A small piece would make a nice addition to a child’s lunchbox.

There are many varieties of focaccia. Some have different herbs while others are topped with cheese and meat. Vegetables can also be added into the dough, as well as sliced oilves.