Red onion & rosemary focaccia

Red onion & rosemary focaccia

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
5townslane's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

lordofmisrule's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Brought it into work today and it's gone down a treat. It did rise by quite a bit but I think that's my technique (and I'll be a bit more generous with the salt next time).

wendyr0239's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty bread which has been the basis for different toppings - sun dried tomatoes, olives, mixed fresh herbs and so on. Just make sure that you really press your chosen topping into the dough to ensure that once the bread is baked, it stays on the bread rather than falling off.

kath40shaw's picture

This sounds gorgeous and I want to make it for a family party - does anyone know if it's as good if made ahead and frozen then reheated in foil?

nezihe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made the original and then experimented with different toppings - anchovies and some left over hardened cheese was actually the best with olive oil drizzled liberally just as i removed it from the oven while still hot.

Jamrob's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I thought was lovely altho I found the bread a bit stodgy, needed to be lighter, any suggestions why this happened?

sarah2000h's picture

Sounds good. Does anyone know if I can use wholemeal flour instead of white?

josp74's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made the dough in the bread maker and then followed as per the recipe. I made it for a party and it went down really well, the only thing was that I wasn't confident it was cooked through so added extra time which meant the onions were slightly over done. However now I know what I'm doing with it I would definitely make again - it really was gorgeous.

rockys's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This one should be made when nobody else is home, otherwise it is gone before you can even get a for piece yourself :) Brilliant!

shirleycakes's picture

I made this while visiting a friend in Spain, She had plenty of fresh garlic from the local market so I used this, together with the rosemary. We ate it warm, fresh from the oven with local cheese..........Yum!

robyn256's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous. Next time I'll press the onion and rosemary in slightly as they kept falling off. Beautiful bread though - fantastic with pasta dishes. I had it with the Toulouse casserole also - absolutely divine.

Pages

Questions

Tips