RED ONION & ROSEMARY FOCACCIA

Red onion & rosemary focaccia image

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

Provided by Barney Desmazery

Time 2h

Yield 8 squares

Number Of Ingredients 5

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 297 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Protein 8 grams protein, Sodium 1.13 milligram of sodium