Published On: Fri, May 4th, 2018

Red onion and rosemary focaccia

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.

red onion rosemary focaccia bearded bakery
Prep time: 2 hours 30 mins
Cook time 
Total time: 
Makes: 2 loaves

Ingredients:

  • 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

red onion rosemary focaccia bearded bakery

 Method:
  1. 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.
  2. Knead this dough for 5 minutes in the bowl, slowly adding the rest of the water.
  3. 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.
  4. Tip out onto an oiled surface and knead for 5 more minutes. This is key.
  5. Very lightly oil the bowl, transfer the dough back, cover and leave to rise until doubled in size, approximately one hour.
  6. 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.
  7. Leave this to prove for a further hour.
  8. In this time, preheat the oven to 220°C (180°C fan assisted).
  9. Before placing in the oven, use your fingers to cover with dents and texture, drizzle with olive oil and scatter the other toppings over.
  10. 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. 

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