Red onion & rosemary focaccia

Red onion & rosemary focaccia

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(27 ratings)

Prep: 25 mins Cook: 40 mins , plus rising

Easy

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

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Vegetarian
  • Nut-free

Nutrition: per serving

  • kcal297
  • fat8g
  • saturates1g
  • carbs51g
  • sugars3g
  • fibre0g
  • protein8g
  • salt1.13g
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Ingredients

  • 1 batch white bread dough (see 'Goes well with' recipe below)
  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large red onion, sliced
  • handful rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp sea salt flakes

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.

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Comments, questions and tips

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Comments (38)

Red37's picture

Where is the basic bread recipe please? I'm not seeing a link to it?
Thanks

OliviaEllen's picture
5

Forgot to rate!

OliviaEllen's picture
5

This recipe made a gorgeous bread, though I would have preferred a bit more salt than the pinch it suggested. Will try this next time. Excellent bread.

mandyfoster's picture
0

I am so annoyed with myself. I made up the basic dough according to the second recipe, however, in doing so, I foolishly omitted the olive oil, and did not adjust the salt. Aargh. So now I have a basic dough proving away. But I want FOCACCIA! Why, oh why, did the recipe make me switch to another. Surely if would have been far simpler to have it all in one place. Then this error would have been avoided!

amynic84's picture

Lovely... I also added some crumbled goats cheese to the top and it tasted amazing

nutty-lisa-marie's picture

Just followed this recipe to a T. It say crispier but the base of mine nearly burnt and was not very impressed with the out come.

i05wahan's picture
5

Yum, this was my first time making bread and it worked really well. Really nice and soft and so simple. I'l be trying again with sun dried tomatoes and feta.

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
5

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
4

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
5

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
4

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
5

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
5

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
5

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
5

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
5

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

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Questions (2)

w1nter's picture

Where is the recipe for the bread? It says below but it's not there and I want to make this now.

goodfoodteam's picture

Hi there, here is the recipe for the bread: http://www.bbcgoodfood.com/recipes/7568/classic-white-loaf It can also be found in the "Goes Well With" section on the right hand column.

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