Rosemary and Red Onion Focaccia

by Edward Daniel
Caption of Rosemary and Red Onion Focaccia. Imagre by Edward Daniel (c).

There is nothing quite like making homemade Rosemary and Red Onion Focaccia bread; the smell, the taste, the texture all enhance the experience. I use fresh yeast as it really adds to the flavour and ensures the bread rises.

Caption of Rosemary and Red Onion Focaccia. Imagre by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 16g fresh yeast
  • 285ml luke-warm water
  • 1tsp sugar
  • 480g strong white flour
  • 20g semolina
  • 2tsp sea salt
  • 2tbs rosemary, minced and few sprigs for garnishing
  • 5tbs extra virgin olive oil
  • 1tsp balsamic vinegar
  • 1 small red onion
  • Sea salt for sprinkling


  1. Place the yeast in luke-warm water and sugar and set to one side for about 20 minutes.
  2. In a mixing bowl combine the flour, semolina, salt and minced rosemary. Add the yeast liquid and 3 tablespoons of olive oil and knead for about five minutes until you form a soft and sticky dough. Shape into a ball. Cover with a damp cloth and set to one side in a warm place for a couple of hours.
  3. Line an ovenproof square dish with baking paper and about a tablespoon of olive oil.
  4. Remove the dough from the bowl and knead with yours hands for about five minutes. Place in a baking tray. Use your fingers to make dimples in the dough and press in the rosemary leaves.
  5. Cover with a damp tea towel and set aside at room temperature for a further one hour.
  6. Preheat the oven to Celsius 180 degrees or if you have a convention oven to Celsius 160 degrees.
  7. Slice the red onions. Combine balsamic vinegar in one tablespoon olive oil and coat the sliced red onions. Place on top of the dough.
  8. Sprinkle sea salt and rosemary and bake in the oven for about 20- minutes until golden brown.
  9. Turn and cool the focaccia on a wire rack. Serve immediately.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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1 comment

plasterers bristol 4 June 2015 - 06:06

Sounds really nice this. Will give this a go over the weekend. Thanks for sharing this.



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