Mattie Taiano is a young chef who often pops into the bakery and when he does, we discuss food. He told me about an onion bread which he had come across; a thick slab of focaccia covered in onions on every side and I couldn’t rest until I had tried it. I make a huge tray – flipping 3kg (6 lb 10 oz) of dough in a tin that has come out of a 275°C (527°F) oven is invigorating to say the least, there’s an excellent chance it could hit the floor or burn my arm but so far, so goo
