Red onion & rosemary focaccia

Red onion & rosemary focaccia

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(37 ratings)

Prep: 25 mins Cook: 40 mins , plus rising


8 squares

This rustic red onion & rosemary focaccia makes a great partner to salads and antipasti 

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Nut-free
  • Vegetarian

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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13th Jul, 2019
Nice bread. I kept the 1tsp of salt in the dough. I also fried up some roasted clove of garlic and some small tomatoes cut in half. The dough was hard to stretch/press out as I folded half the fried veggies into the dough, followed by an extra proof. This required extra flour to flatten. I will be trying this again.
23rd Sep, 2018
I only added a pinch of salt to the dough, as per the instructions. I think it needed more - I’ll add 1tsp next time. I didn’t add the full 3tbsp oil to the top of the dough before baking as it seemed like too much - a mistake - I will next time! We ate half and froze half. Will definitely make again.
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.
mandyfoster's picture
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.


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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