Rosemary & red onion sourdough focaccia

Rosemary & red onion sourdough focaccia

No-knead focaccia recipe

Rosemary & red onion sourdough focaccia is a light and spongy Italian bread with a crispy exterior.

Fresh rosemary, red onions and sea salt top this tasty bread. It is a perfect accompaniment to Italian-inspired main meals like lasagne, pasta and risotto.

This recipe has a no-knead method. The dough proves (rises) firstly in a mixing bowl and secondly in a baking dish. The lack of kneading means that this is an easy recipe that produces a sourdough focaccia that is full of flavour.

Focaccia is an Italian bread that is normally made with yeast, bread flour and olive oil. A bread that is crispy on the outside & fluffy and aerated on the inside. This homemade bread is fantastic for lunch or dinner as a side dish or on its own as a snack.

Use up sourdough starter discard

If you are a sourdough bread baker like me, you too will have lots of leftover sourdough starter discard each week. This recipe is a great way to use up sourdough starter discard.

If you are not sure what sourdough starter discard is, the following article explains what it is: Baker Bettie – How to Reduce and Use Your Sourdough Discard.

The sourdough discard adds a delicate sour flavour to the focaccia and helps it rise that little bit more.

Close up rosemary & red onion sourdough focaccia
Italian-style bread topped with olive oil, red onion, rosemary & sea salt

You should make rosemary & red onion sourdough focaccia because it is:

  • A delicious, homemade bread recipe that is easy to make.
  • A great way to use up leftover sourdough starter discard.
  • Budget-friendly and mostly uses pantry staples.
  • Freezer-friendly – bake & cool the bread before freezing.
  • Vegan-friendly – this recipe is dairy-free & contains no other animal-derived ingredients.

Rosemary & red onion sourdough focaccia’s main ingredients:

  • Yeast
  • Sugar
  • Flour
  • Sourdough starter discard
  • Salt
  • Olive oil

Tips for busy cooks

Baking dish – I use a 5cm deep, 25cm by 18cm baking dish which produces a thick focaccia. If you’d like a thinner focaccia you could bake the bread in a larger 34cm by 24cm rectangular baking dish.

Toppings – rosemary and red onion is a delicious topping for this focaccia. Other toppings that would work well are sliced cherry tomatoes & fresh basil leaves, black olives and sliced artichoke hearts and roasted garlic & oregano.

Freezer-friendly – double the recipe, cook & cool the focaccia and freeze them for another day.

Close up rosemary & red onion sourdough focaccia
Rosemary & red onion sourdough focaccia – delicious for lunch or dinner

Serving suggestions:

  1. Lunch – use slices of sourdough focaccia to mop up the sauce from risotto-stuffed tomatoes.
  2. Dinner – serve squares of warm rosemary & red onion sourdough focaccia with individual vegetarian lasagnes.

Italian bread made with sourdough discard

Rosemary & red onion sourdough focaccia is a flavoursome Italian-style bread. Soft on the inside and crispy on the outside, this homemade bread is ideal to serve with a main meal or to eat on its own.

Did you top your focaccia with rosemary and red onion or did you try a different type of topping?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Looking for more sweet and savoury bread recipes? Try these recipes next:

Rosemary & red onion sourdough focaccia

Rosemary & red onion sourdough focaccia is a light and spongy Italian bread with a crispy exterior. Recipe uses up sourdough starter discard.

Meal Type Dinner, Lunch, Side Dish
Cuisine Italian-Inspired
Keyword Rosemary & red onion sourdough focaccia, Vegan, Vegetarian
Dough proving 2 hours
Total Time 45 minutes
Servings 1 Large focaccia
Author Veg Coast Cook

Ingredients

  • 7 g dried yeast
  • 2 tsp sugar
  • 500 ml lukewarm water
  • 550 g strong white bread flour
  • 2 tsp sea salt (plus extra for topping)
  • 100 g sourdough starter discard
  • 4 tablespoons extra virgin olive oil (plus extra for greasing)
  • 100 g red onion (approx. 2 small) peeled and sliced into rounds
  • 2 tbsp fresh rosemary roughly chopped

Instructions

  1. Combine the yeast, sugar and water in a large mixing bowl. Leave the yeast mixture to stand for 5 minutes or until bubbles appear on the surface.
  2. Add the flour and salt to the yeast mixture. Make a well in the centre of the flour and add the sourdough starter discard. Mix well with your hands until you have a rough dough.
  3. Cover the dough with a damp clean tea towel and leave it in a warm place to prove (rise) for 1 to 2 hours or until it has doubled in size.
  4. Generously grease a 25cm by 18cm (5cm deep) rectangular baking dish with olive oil. Transfer the bread dough to the baking dish and pour 2 tablespoons of olive oil over the dough. Cover the dough with clingfilm and leave it to prove (rise) for 1 hour.
  5. Preheat the oven to 220°C fan.
  6. Take the clingfilm off the dough. Lightly oil your hands with olive oil and stretch the dough out to the edges of the baking dish. Use your fingers to dimple the dough.
  7. Scatter red onion and rosemary over the top of the dough and drizzle with 2 tablespoons of olive oil & sprinkle over some sea salt.
  8. Bake the focaccia in the oven for 30 – 40 minutes until the top is golden & crispy. Remove the bread from the baking dish.
  9. Serve the sourdough focaccia warm or cold cut into squares or slices.

Recipe Notes

Baking dish – I use a 5cm deep, 25cm by 18cm baking dish which produces a thick focaccia. If you’d like a thinner focaccia you could bake the bread in a larger 34cm by 24cm rectangular baking dish.

Toppings – rosemary and red onion is a delicious topping for this focaccia. Other toppings that would work well are sliced cherry tomatoes & fresh basil leaves, black olives and sliced artichoke hearts and roasted garlic & oregano.

Freezer-friendly – double the recipe, cook & cool the focaccia and freeze them for another day.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



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