Red onion & rosemary focaccia

Red onion & rosemary focaccia

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(23 ratings)

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Cooking time

Prep: 25 mins Cook: 40 mins , plus rising

Skill level

Easy

Servings

8 squares

This simple, rustic bread makes a great partner to salads and antipasti

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled
  • Vegetarian
  • Nut-free
Nutrition info

Nutrition per serving

kcalories
297
protein
8g
carbs
51g
fat
8g
saturates
1g
fibre
0g
sugar
3g
salt
1.13g

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

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Method

  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.
  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.
  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 from Good Food magazine, October 2008

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Comments

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kgraham87436's picture

Tried making this for the first time, made exactly as instructed but added garlic and red onion as well, came out looking great and tasted fantastic as well. thank you BBC food :)

niamhsands's picture
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So so so good! We added garlic to it as well delicious and very easy!

decothia's picture

The recipe does not appear.... the goes well with link is not there......

laws_72's picture

Was popular with the whole family, made a really large focaccia plenty for a family of 5. I added peppers from a jar as well as the red onion & rosemary and that gave it a nice flavour. I will make this again & again.

rebeccamark24's picture
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Worked lovely for my first attempt at making any kind of bread, very easy. I think the dough could do with a bit more flavour so am looking forward to trying it again with added garlic or olives or something!

gail-jones's picture
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This was fantastic and not difficult: I make bread often with occasionally indifferent results but this one very reliable. The texture was exactly right and I froze a good deal of it squaring into sizeable pieces, defrosted extremely well with no loss of texture. Served mostly with soup, very decadent.

chamberlain-clark's picture
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I made this last night, I used olives and rosemarry. The bread was tasty and light, and looked amazing. The only thing I was a little dissapointed about was the crumb texture, it wasnt open and irreguar like a true focaccia. Is this because a standard bread recipie was tweeked to make a focaccia? Barney, do you have any tips to help me achieve the open crumb? I would reall love to master this skill.

keavyot's picture
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Made this last night using plain flour. It was fantastic and wasn't anywhere near as difficult as I thought it was going to be.
I would def make again, easy to prepare in advance of a dinner party and serve room temp or reheat slightly in the oven.

michelledene's picture
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Fab recipe, the onions do catch though so don't cook too much at the first stage, I added garlic with the onion as I didn't have any rosemary and I also added the teaspoon of salt in the basic dough recipe as the 1st time I made this i thought it lacked a bit of seasoning, went down well with friends.

michelledene's picture
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Fab recipe, the onions do catch though so don't cook too much at the first stage, I added garlic with the onion as I didn't have any rosemary and I also added the teaspoon of salt in the basic dough recipe as the 1st time I made this i thought it lacked a bit of seasoning, went down well with friends.

michelledene's picture
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Fab recipe, the onions do catch though so don't cook too much at the first stage, I added garlic with the onion as I didn't have any rosemary and I also added the teaspoon of salt in the basic dough recipe as the 1st time I made this i thought it lacked a bit of seasoning, went down well with friends.

jaffacake79's picture
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Fantastic recipe! Luckily I made two as the first one has just been polished off quite promptly.

joannajmiller's picture

Just made this and SMELLS AMAZING! Not eaten it yet but looks fantastic. Next time I'd fry the onions a bit less as mine went a bit black in the oven. I had to flour the board quite alot as the dough was very sticky. Good recipe.

indochick's picture

this is so gorgeous and so easy to make. I added tuna to it and took it to a pinic...perfect for summer weather.

whitethistle's picture
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Really easy and simple didnt change much except adding garlic - lovely

crazii_c's picture
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ive made this recipe several times. very pleased with the end product. ive also tried various different toppings such as olives, or sun-dried tomatoes.

winnies1974's picture
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Plenty of salt, four cloves of garlic grushed with the Rosemary and onions made this awesome! What a fantastic and easy recipe. I did the dough in a bread maker. I added the two tablespoons of olive oil to the mix in the breadmaker.

5townslane's picture
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Very easy to make - We had it warm and dipped in balsamic vinegar.
Really great!

yochannah's picture

delicious - best bread recipe I've ever made! As soo as i too it out of the over I was asked to make another one for a party next week :)

spaghettialaguiness's picture
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Delicious. I topped it with thinly sliced potatoes (cooked beforehand), rosemary and truffle oil. Went down a treat with all the family.

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