Focaccia with Lardo d'Arnad AOP, Fontina AOP flakes, caramelised onions, figs, hazelnuts and thyme

To prepare the dough, start by dissolving the yeast in the water.

In a bowl, combine the flour with the water and yeast and mix well. Add the olive oil and salt and knead the dough into a dough ball.

Cover with cling film and leave to rise for 2 hours at room temperature.

Once the dough has risen, spread it out on a previously oiled baking tray. Add a little oil and roll out the dough with your fingers.

Season with salt, add fresh thyme and bake in a preheated oven at 200° for 40 minutes.

Meanwhile, prepare the caramelised onions.

Peel the onions and cut them into slices. In a non-stick pan heat a tablespoon of evo oil, add the onions and stew for a few minutes. Then add a tablespoon of sugar and half a glass of water. Caramelise for a few minutes.

Take the focaccia out of the oven and let it cool. Garnish the focaccia with the caramelised onions, slices of lard, and slivers of Fontina AOC. Add the chopped hazelnuts, figs and a few thyme leaves.