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Potato, Red Onion and Rosemary Focaccia

  • Timer Prep 60 min
    Cook 25 min
  • Chart 265.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Halve the potatoes. Thickly slice the red chillis.

Method

  1. 1 Make up the bread mix following the pack instructions, adding an extra 1 tbsp water and 2 tbsp olive oil.
  2. 2 Knead the dough on a lightly floured surface until smooth, then form it into a rectangle or circle. Place on a baking tray, cover with a large plastic bag and leave in a warm place to rise for 20-30 minutes.
  3. 3 Meanwhile, boil the potatoes for 12-15 minutes until nearly cooked. Drain and set aside.
  4. 4 Fry the onions in 1 tbsp of oil for 6-7 minutes until beginning to soften.
  5. 5 Stir in the rosemary, season and set aside.
  6. 6 Heat the oven to 220°C/ 425°F/gas 7 (200°C for fan ovens).
  7. 7 When the dough has risen, slice the potatoes.
  8. 8 Arrange half the onions over the dough, top with the potatoes, then finish with the remaining onions.
  9. 9 Drizzle over the remaining olive oil and bake for 20-25 minutes until the dough has risen and is well browned. Serve warm, cut into squares.
  • Average per serving
  • Calories 265.0kCal
  • Fat7.6g
  • Saturated1.5g
  • Salt0.67g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg