Red onion & rosemary focaccia

Red onion & rosemary focaccia

  • 1
  • 2
  • 3
  • 4
  • 5
(34 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
23rd Aug, 2011
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.
6th Jul, 2011
Fantastic recipe! Luckily I made two as the first one has just been polished off quite promptly.
25th Apr, 2011
Just made this and SMELLS AMAZING! Not eaten it yet but looks fantastic. Next time I'd fry the onions a bit less as mine went a bit black in the oven. I had to flour the board quite alot as the dough was very sticky. Good recipe.
16th Apr, 2011
this is so gorgeous and so easy to make. I added tuna to it and took it to a pinic...perfect for summer weather.
whitethistle's picture
23rd Feb, 2011
Really easy and simple didnt change much except adding garlic - lovely
5th Jan, 2011
ive made this recipe several times. very pleased with the end product. ive also tried various different toppings such as olives, or sun-dried tomatoes.
12th Nov, 2010
Plenty of salt, four cloves of garlic grushed with the Rosemary and onions made this awesome! What a fantastic and easy recipe. I did the dough in a bread maker. I added the two tablespoons of olive oil to the mix in the breadmaker.
8th Nov, 2010
Very easy to make - We had it warm and dipped in balsamic vinegar. Really great!
27th Sep, 2010
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 :)
11th Sep, 2010
Delicious. I topped it with thinly sliced potatoes (cooked beforehand), rosemary and truffle oil. Went down a treat with all the family.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?