Perfect for serving up at any sun-soaked BBQs you might be having over the weekend, this red onion and rosemary focaccia recipe is the perfect savoury treat.
Delicious as a side to chargrilled meat dishes, or for simply dipping in olive oil and balsamic vinegar, this versatile bread is an impressive end to a surprisingly simple bake! Take a look at this delicious recipe below, created by Mike Hawkes at The Bearded Bakery.
- 500g strong white bread flour
- 2 tsp salt
- 2 sachets dried easy blend yeast
- 2 tbsp olive oil
- 400ml cold water
- olive oil, for drizzling
- fine sea salt
- Half red onion, diced and lightly roasted
- Fresh rosemary
- In a large mixing bowl combine the flour, salt, yeast, olive oil and about 300ml of the water. Stir this all together with either a wooden spoon or your hands until it comes together to form a dough.
- Knead this dough for 5 minutes in the bowl, slowly adding the rest of the water.
- By hand, stretch the dough in the bowl. Stretch it out, tuck the sides into the center then turn 80 degrees. Continue this process for around 5 minutes.
- Tip out onto an oiled surface and knead for 5 more minutes. This is key.
- Very lightly oil the bowl, transfer the dough back, cover and leave to rise until doubled in size, approximately one hour.
- Line two large baking sheets with baking parchment. Divide the dough between them and stretch it out so it hits the corner of each tray.
- Leave this to prove for a further hour.
- In this time, preheat the oven to 220°C (180°C fan assisted).
- Before placing in the oven, use your fingers to cover with dents and texture, drizzle with olive oil and scatter the other toppings over.
- Place in the oven and bake for 20 minutes. Serve warm.
You can see the original recipe over at The Bearded Bakery, along with many other delicious treats.