This is truly a bread recipe like no other: sweet caramelised red onion and aromatic rosemary on a fluffy focaccia. While some baking recipes can prove tricky, this one is surprisingly simple. You can make this Italian focaccia traditionally by kneading the dough yourself or with a helping hand from a bread maker – no one will know the difference! All you need to do to add bags of flavour to this mixture is throw the sea salt, garlic granules and rosemary into the bread mixture and it will all infuse together as it cooks. When it’s still beautifully warm, brush over some more oil, garlic, rosemary and those sweet caramelised onions for a beautiful loaf that’s perfect for sharing.
Place the flour, Salt, yeast, 2 tsp Rosemary, ½ tsp Garlic Granules and 1 tbs of the oil into the bread pan. Insert bread pan into the bread maker and select dough bread making programme and leave to knead.
Alternatively this can be made without a bread machine; mix the flour, Salt, yeast, 2 tsp Rosemary and ½ tsp Garlic Granules into a large bowl. Make a well in the centre, then add the 1 tbs oil and the water and mix well. Tip onto a lightly floured work surface and knead for 10 minutes. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size.
Place dough on a floured work surface, knock back the dough and roll out to a 25cm/10 round and place on a greased baking tray. Cover with oiled cling film and leave in a warm place for ½ an hour.
Pre-heat the oven to 220?C, 425?F, Gas Mark 7. Remove the cling film and combine remaining oil, Rosemary and Garlic Granules and brush over the dough and add the onions on the top. Bake in the oven for 15-20 minutes until golden brown.