Red onion & rosemary focaccia

Red onion & rosemary focaccia

  • Rating: 5 out of 5.38 ratings
    Rate
    loading...
Magazine subscription – 3 issues for just £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • , plus rising
  • Easy
  • 8 squares

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

  • Easily doubled
  • Freezable
  • Nut-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal297
fat8g
saturates1g
carbs51g
sugars3g
fibre0g
protein8g
low insalt1.13g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
IN A BREAD MACHINE...
Use the bread machine to make the dough and then carry on as stated.

Goes well with

Recipe from Good Food magazine, October 2008

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.38 ratings

Sponsored content