Classic white loaf
Once you've mastered this basic loaf, the bread-making world's your oyster
Red onion & rosemary focaccia
- Preparation and cooking time
- Prep:
- Cook:
- , plus rising
- Easy
- 8 squares
Skip to ingredients
- 1batch white breaddough (see 'Goes well with' recipe below)
- 5 tbsp olive oil
- 2 large red onionssliced
- handful rosemarysprigs
- 1 tsp sea saltflakes
Nutrition: per serving
- kcal297
- fat8g
- saturates1g
- carbs51g
- sugars3g
- fibre0g
- protein8g
- salt1.13glow
Method
step 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.
step 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.
step 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.
