Back bbcgoodfood.com

Red onion & rosemary focaccia

Name: Red onion & rosemary focaccia
Prep time: 25 min
Cook time: 40 min
Total time: 2 h
Yield: 8 squares
Cuisine: Italian
Ingredients: 1batch white bread dough (see 'Goes well with' recipe below); 5 tbsp olive oil; 2 large red onions sliced; handful rosemary sprigs; 1 tsp sea salt flakes

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

2 hr total 25 min prep 40 min cook 8 squares 297 cal

Ingredients

8 serv.

1batch white bread dough (see 'Goes well with' recipe below)
5 tbsp olive oil
2 large red onions sliced
handful rosemary sprigs
1 tsp sea salt flakes

Instructions

Tap a step to mark it done

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.