This rustic red onion & rosemary focaccia makes a great partner to salads and antipasti
Prep:25 mins
8 squares
1batch white bread dough (see ‘Goes well with’ recipe below) 5 tbsp olive oil2 large red onions, slicedhandful rosemary sprigs1 tsp sea salt flakes
STEP 1Make 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.STEP 2When 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.STEP 3Heat 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.
