Red Onion, Garlic and Rosemary Focaccia
130 mins (prep 105, cooking 25)
9 ingredients
1 servings
A flat-oven baked bread originating in Italy. Don't be afraid by the amount of topping suggested - a whole red onion will be so much that you can't see the surface of the bread anymore; but it all shrivels up when cooked, and using less will make it quite bland. Dill and sage also both work quite well with this recipe. Although this makes '1 loaf' because I only have 12 x 8 baking trays I tend to split this into two loaves and bake them separately, or else it gets squashed. Also beware of adding extra liquid - this tends to suck liquid away and then surprise you when you start kneading, so make sure you've properly mixed before you add anymore

Categories:  low-cholesterol , european , italian , low-sat.-fat , healthy , breads , <-4-hours , vegetarian , low-in... , time-to-make ,
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Serving Size (649.36 g)
Servings 1
Amount per Serving
Calories 1758.06 Calories from Fat 511.02
% Daily Value *
Total Fat 56.78g 87.36%
Saturated Fat 8.51g 42.54%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 584.09mg 24.34%
Total Carbohydrate 284.95g 94.98%
Dietary Fiber 8.61 g 34.43%
Sugars 1.75 g %
Protein 21.45g 42.9%
Vitamin A 0.89IU% Vitamin C 3.08mg%
Calcium 53.73mg% Iron 1.69mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried yeast, warm water, dried rosemary, coarse salt