Red onion & rosemary focaccia

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

  • Preparation and cooking time
    • Prep:25 mins
    • Cook:40 mins
    • , plus rising
  • Easy
  • 8 squares

Nutrition: per serving
HighlightNutrientUnit
kcal297
fat8g
saturates1g
carbs51g
sugars3g
fibre0g
protein8g
low insalt1.13g

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

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.

Recommended For You

Leave a Reply

Your email address will not be published. Required fields are marked *