This is a really tasty bread to make for social gatherings.  It looks very classy and has a real wow factor but is actually really simple.  I simply put it on the table and let everyone tear chunks off and usually serve it with homemade garlic butter or a dish of good quality olive oil and balsamic vinegar, though it is just fantastic for wiping up sauce while you’re eating a big bowl of pasta.  I’ve always struggled to make bread, so I was very proud that this turned out just perfect – have a go yourself and share the results in the comments section!

Red onion and rosemary focaccia

500g/1lb strong white flour, plus extra for dusting
7g sachet fast-action yeast
pinch salt
Up to 350ml/12fl oz lukewarm water
2 tbsp olive oil, plus 3 tbsp for  frying onions and drizzling
2 large red onions, sliced (I actually only used one so use as much as you want)
Handful rosemary sprigs
1 tsp sea salt flakes

Method

The unrisen dough

• Make a basic dough by tipping the flour into a large bowl and adding the flour and the yeast, keeping them separate.  Make a well in the middle and pour in the 2 tbsp of olive oil and most of the water and use your fingers or a wooden spoon to combine the flour and water into a slightly wet, pillowy dough; add a splash more water if necessary.  Tip the dough onto a lightly floured surface and knead for at least 10 minutes until smooth and elastic.  Alternatively I use a food mixer and use the dough hook attachment to mix it and then knead it, which should only take a few minutes.  Place the dough in a clean oiled bowl, cover it with cling film and leave it to rise until it has doubled in size.
• While the dough is rising, cook the onions in 1 tbsp olive oil for about five minutes until soft, then set aside to cool.
• Preheat the oven to 200C/400F/gas 6.  Once the dough has risen, knock it back and stretch it to fit an oiled Swiss roll tin roughly 25 x 35cm.  Leave the dough to prove for about 20 minutes.
• Once proved, spread the onions over the dough and scatter over the rosemary.  Use your fingers to press into the dough and make dimples, then drizzle over the remaining oil, sprinkle over the sea salt and bake for 30 minutes until golden.  Leave to cool and either cut it into squares or let people tear into it.

Definitely doubled in size!

Magickal properties
Rosemary – purification, healing, psychic powers, spiritual growth
Salt – purification, cleansing

Recipe originally from BBC Good Food magazine.

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