Step by step

Gently soften the peppers, the onion and the capers in a frying pan

If you decide to use raw onion, soak it for half an hour in a little milk before adding it to your focaccia. This will help to remove any astringency and be a little more digestible. Moreover, just as you would with a traditional pizza, remember to cut the mozzarella in advance, let it drain in a colander and dab it with a paper towel.
Manitoba is also known as the ‘flour of America’: it is a common bread flour but is ‘strong’, with a high gluten content. You can use it to mix with weaker flours, to obtain combinations capable of absorbing liquids well, of being particularly flexible and workable, and with a suitable gluten content.
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