Thu, May 24 2012

Red onion & rosemary focaccia

This simple, rustic bread makes a great partner to salads and antipasti
Ingredients
* 1 batch white bread dough (see 'Goes well with' recipe below) * 5 tbsp olive oil * 2 large red onions , sliced * handful rosemary sprigs * 1 tsp sea salt flakes
Nutrition Information
Serving Size 1 loaf 851g Recipe makes 1 loaf) Calories 2092 Calories from Fat 470 (22%) Amount Per Serving %DV Total Fat 52.3g 80% Saturated Fat 7.4g 37% Monounsaturated Fat 35.1g Polyunsaturated Fat 6.9g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 7580mg 315% Potassium 785mg 22% Total Carbohydrate 351.5g 117% Dietary Fiber 15.6g 62% Sugars 7.0g Protein 48.9g 97%
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  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.
  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.
  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.
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