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Onion and Rosemary Focaccia

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Prep time Cook time Difficulty Views Rated (0) Recipe #
2h 30m 2-Pretty easy 349
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Added by Row on 23 March 2008
emma forked this on 11 December 2008 (2 descendants)

Description (Some HTML is OK)

You don't need a bread machine to make this, but it helps! I used my bread machine to make the dough for me, but if you're prepared to knead your own dough, then I'd rate this a 4 in terms of difficulty.

The lion's share of the preparation time is actually letting the machine make the dough - it'll depend on your machine, but my dough setting is an hour and a half.

The original recipe for this had sage instead of rosemary, but I didn't have any fresh sage and do have a rosemary bush in my front garden :-)


Ingredients

Makes 0 servings

  • 210 ml water
  • 1 tbsp olive oil
  • 350g strong white flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tsp easy-blend yeast
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped red onion
  • For the topping
  • 2 tbsp olive oil
  • ½ red onion, thinly sliced
  • Fresh rosemary for scattering
  • Ground black pepper
  • Sea Salt

Preparation (Some HTML is OK)

Depending on your bread machine, you might have to put the dry ingredients into the pan first, which is a reverse of this recipe.

1. Put the water and oil into the pan.

2. Sprinkle the flour over the liquid ensuring it covers the liquid. Add the salt and sugar in separate corners. Make a small well in the centre of the flour and add the yeast.

3. Put the machine onto the dough setting.

4. Lightly oil a 25-28cm shallow round cake tin, flan tin or pie tin.

5. When the dough is ready, remove from pan and place it on a lightly floured surface.

6. Knock the dough back and flatten it slightly. Sprinkle over the chopped onion and rosemary and knead it gently to incorporate.

7. Shape the dough into a ball, flatten it then roll into into a round of about 25-28cm and place in the prepared tin. Cover with oiled clingfilm and leave to rise in a warm place for 20 mins.

8. Heat oven to 200 degrees c.

9. Uncover the risen focaccia and poke the dough to make deep dimples over the surface using your (clean) fingers. Cover again and leave to rise for 10 mins.

10. Drizzle over the oil and sprinkle with the rest of the topping ingredients. Bake for 20-25 mins or until golden. Turn out on to a wire rack to cool slightly.

Serve warm.

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