This rustic purple onion & rosemary focaccia makes an awesome accomplice to salads and antipasti

• Preparation and cooking time
  • Prep:25 minutes
  • Prepare dinner:40 minutes
  • , plus rising
• Simple
• 8 squares

• Simply doubled
• Freezable
• Nut-free
• Vegetarian

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Substances

• 1batch white bread dough (see 'Goes nicely with' recipe beneath)
• 5 tbsp olive oil
• 2 giant purple onions, sliced
• handful rosemary sprigs
• 1 tsp sea salt flakes

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Technique

• STEP 1

  Make the fundamental dough, including 2 tbsp olive oil and solely a pinch of salt. Whereas the dough is rising, cook dinner onions in 1 tbsp olive oil for five minutes till smooth, then put aside.

• STEP 2

  When the dough has risen, knock it again and stretch it to suit an oiled Swiss roll tin about 25 x 35cm. Go away the dough to show for about 20 minutes.

• STEP 3

  Warmth oven to 200C/fan 180C/gasoline 6. Unfold 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 minutes till golden. Go away to chill, then serve lower or torn into squares.