Focaccia with smoked ham and confit onions

Any focaccia does it for me, but smoked ham and confit onions make a fabulous combination. This is very much a favourite focaccia of mine, second only to roasted garlic focaccia (for which I knead most of the soft roasted garlic with the dough atvthe start and a few bits ofvgarlic are left whole, studded into the proved dough before baking).

The bursts of salty ham balance well with the sweetness of the onions. Each time I go for about 80% hydration, although I have pushed it a fair bit higher from time to time. I always go for a slow prove overnight in the fridge before very gently turning it out and shaping. blog post.