Red onion & rosemary focaccia

Red onion & rosemary focaccia

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(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
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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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3rd Sep, 2010
Brought it into work today and it's gone down a treat. It did rise by quite a bit but I think that's my technique (and I'll be a bit more generous with the salt next time).
11th Aug, 2010
Really tasty bread which has been the basis for different toppings - sun dried tomatoes, olives, mixed fresh herbs and so on. Just make sure that you really press your chosen topping into the dough to ensure that once the bread is baked, it stays on the bread rather than falling off.
29th Jul, 2010
This sounds gorgeous and I want to make it for a family party - does anyone know if it's as good if made ahead and frozen then reheated in foil?
11th Jul, 2009
made the original and then experimented with different toppings - anchovies and some left over hardened cheese was actually the best with olive oil drizzled liberally just as i removed it from the oven while still hot.
22nd Jun, 2009
I thought was lovely altho I found the bread a bit stodgy, needed to be lighter, any suggestions why this happened?
7th Jan, 2009
Sounds good. Does anyone know if I can use wholemeal flour instead of white?
30th Dec, 2008
I made the dough in the bread maker and then followed as per the recipe. I made it for a party and it went down really well, the only thing was that I wasn't confident it was cooked through so added extra time which meant the onions were slightly over done. However now I know what I'm doing with it I would definitely make again - it really was gorgeous.
30th Oct, 2008
This one should be made when nobody else is home, otherwise it is gone before you can even get a for piece yourself :) Brilliant!
20th Oct, 2008
I made this while visiting a friend in Spain, She had plenty of fresh garlic from the local market so I used this, together with the rosemary. We ate it warm, fresh from the oven with local cheese..........Yum!
4th Oct, 2008
Gorgeous. Next time I'll press the onion and rosemary in slightly as they kept falling off. Beautiful bread though - fantastic with pasta dishes. I had it with the Toulouse casserole also - absolutely divine.


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