In a bowl, mix hot water, honey, yeast.

Leave for about 10 minutes until it starts to foam.

Add salt, flour and mix the dough with a spoon or spatula.

And we start to knead the dough with our hands, the more the better.

Along the way, add at least 2 tablespoons of olive oil to the dough - you should have a uniform and soft dough.

I knead it a little, let it rest for about 10 minutes and after that I knead it with oil.

After you have kneaded the dough well, cover it with a towel and leave it to rise for 30 minutes.

During this time, cook the onion in a little oil ...

... and cut the cheese into cubes.

After the dough has risen, add the hardened onion and 80g of cheese on top of it (leave 20g to put on top of the foccacia).

Knead the dough well to incorporate all the cheese and onion, at first it will be harder but you will surely succeed.

Let it rest for 10 minutes, so you can work it easier when you put it in the tray.

Spread the dough with your hands in a tray - mine is 32 cm round. It certainly goes in a simple oven tray, from the stove.

Press with your fingers and make holes in the dough, grease with a little olive oil and sprinkle the herbs of Provence (Italian greens - contain oregano, marjoram, etc.).

Sprinkle the 20g of cheese set aside above.

And optionally you can put some chopped olives on top or dried tomatoes in olive oil.

Let it rise in the pan for 20 minutes.

Place in the preheated oven at 180-200 degrees for about 20-25 minutes, until nicely browned.

Allow to cool slightly.

Serve hot (cold is just as good) with anything you like - soup, salad, pate, etc. - or as simple as a fluffier pizza.

Good appetite!