Red onion & rosemary focaccia
This simple, rustic bread makes a great partner to salads and antipasti
Recipe uploaded by
Difficulty and servings
8 squares
Easily doubled
Preparation and cooking times
Prep 25 mins
Cook 40 mins
, plus risingVegetarian, Nut-free
- 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.
- 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.
- 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.
IN A BREAD MACHINE...
Use the bread machine to make the dough and then carry on as stated.
Per serving
297 kcalories, protein 8g, carbohydrate 51g, fat 8 g, saturated fat 1g, fibre 0g, sugar 3g, salt 1.13 g
Recipe from Good Food magazine, October 2008.
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http://www.bbcgoodfood.com/recipes/7570/
Difficulty and servings
8 squares
Easily doubled
Preparation and cooking times
Prep 25 mins
Cook 40 mins
, plus risingVegetarian, Nut-free
Ingredients
- 1 batch 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
Per serving
297 kcalories, protein 8g, carbohydrate 51g, fat 8 g, saturated fat 1g, fibre 0g, sugar 3g, salt 1.13 g





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