Red Onion & Rosemary Focaccia

This simple, rustic bread makes a great partner to salads and antipasti

• Cooking Time Prep 25 mins
  Cook 40 mins
• Skill Level Easy
• Servings 8 squares

Nutrition per serving

• Kcalories

  297

• Protein

  8g

• Carbs

  51g

• Fat

  8g

• Saturates

  1g

• Fibre

  0g

• Sugar

  3g

• Salt

  1.13g

Ingredients

• 1 batch 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

Directions

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.

Categories: Cakes & Baking, More Recipes