Focaccia with Dried Tomatoes and Red Onion

I knead from the flour, water, olive oil, sugar, salt and dry yeast the soft focaccia dough and leave it in a warm place for an hour.

I cover a round tray with baking paper and spread the dough over it.

I make indentations with my fingers and place the chopped dried tomatoes in them.

I pour the chopped red onion on top and sprinkle with the dried basil.

I leave the focaccia for 20 minutes.

Bake the focaccia with dried tomatoes and red onion in a preheated oven at 390°F (200°C) for about 20 minutes.