Red onion & rosemary focaccia

Red onion & rosemary focaccia

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(28 ratings)

Prep: 25 mins Cook: 40 mins , plus rising


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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  • 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 onions, sliced
  • handful rosemary sprigs



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

  • 1 tsp sea salt flakes


  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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17th Jul, 2016
Where is the basic bread recipe please? I'm not seeing a link to it? Thanks
24th Jan, 2016
Forgot to rate!
24th Jan, 2016
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.
28th Aug, 2015
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!
23rd Jan, 2015
Lovely... I also added some crumbled goats cheese to the top and it tasted amazing
29th Apr, 2014
If you enjoyed this recipe but want a slightly crunchier textured flat bread than traditional focaccia, check this recipe out:
29th May, 2014
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.
28th Apr, 2014
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.
20th Nov, 2013
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 :)
26th Jan, 2013
So so so good! We added garlic to it as well delicious and very easy!


1st May, 2014
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
6th May, 2014
Hi there, here is the recipe for the bread: It can also be found in the "Goes Well With" section on the right hand column.
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