Focaccia is a medium for all sorts of other wonderful ingredients. Here, I use sweet onions, chunky bacon and a handful of fresh sage and rosemary – but the possibilities are endless. Beetroot and blue cheese is a favourite, as is apple, cheddar and hazelnut, or black pudding and ripe tomatoes, strewn with plenty of fresh thyme and trickled with olive oil. Two or three trays of this bacon-and-onion focaccia passed around at a gathering always go down well. With a few salads and drinks alongside, it’s a bread that becomes a complete meal.