Name: Red onion & rosemary focaccia
Prep time: 25 min
Cook time: 40 min
Total time: 2 h
Yield: 8 squares
Cuisine: Italian
Ingredients: 1batch white bread dough (see 'Goes well with' recipe below); 5 tbsp olive oil; 2 large red onions sliced; handful rosemary sprigs; 1 tsp sea salt flakes

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Red onion & rosemary focaccia

Red onion & rosemary focaccia

Barney Desmazery

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8 squares

Easy

Prep: 25 mins

Cook: 40 mins

, plus rising

A star rating of 4.8 out of 5.42 ratingsRate

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This rustic red onion & rosemary focaccia makes a great partner to salads and antipasti

Easily doubled

Freezable

Nut-free

Vegetarian

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Classic white loaf

A star rating of 4.8 out of 5.122 ratings

Ingredients

Nutrition

Units:

MetricUS

1batch white bread

dough (see 'Goes well with' recipe below)
5 tbsp olive oil
2 large red onions

sliced
handful rosemary

sprigs
1 tsp sea salt

flakes

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Nutrition: per serving

kcal297
fat8g
saturates1g
carbs51g
sugars3g
fibre0g
protein8g
salt1.13g

low

Method

step 1

Make the basic dough, adding 2 tbsp olive oil and only a pinch of salt. While the dough is rising, cook onions in 1 tbsp olive oil for 5 mins until soft, then set aside.
step 2

When the dough has risen, knock it back and stretch it to fit an oiled Swiss roll tin about 25 x 35cm. Leave the dough to prove for about 20 mins.
step 3

Heat oven to 200C/fan 180C/gas 6. Spread the onions over the dough and scatter with the rosemary. Press your fingers into the dough to make dimples, drizzle the remaining oil over and scatter over the salt, then bake for 30 mins until golden. Leave to cool, then serve cut or torn into squares.

RECIPE TIPS

IN A BREAD MACHINE...

Use the bread machine to make the dough and then carry on as stated.

Recipe from Good Food magazine, October 2008

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A star rating of 4.8 out of 5.42 ratings

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