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    You are in: Home / Recipes / Rosemary, Red Onion Focaccia Bread Recipe
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    Rosemary, Red Onion Focaccia Bread

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Nanna D's Note:

    Made in the bread maker, but I've made it by hand when I've felt the need for kneading therapy. Favourite toppings of your own choice would work with this as well; at times I have add shredded feta cheese or a nippy cheddar.

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    Ingredients:

    Serves: 6-8

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Put first 9 ingredients in bread machine on dough cycle in order recommended by your bread maker.
    2. 2
      Put 2 tablespoons oil in small fry pan over medium heat; add onion and saute for 3 minutes. Stir in rosemary and stir for 1 minute. Set aside. Roll dough into a circle on a lightly floured board.
    3. 3
      Cover and let rise for 20 minutes.
    4. 4
      Poke holes in the top and brush with remaining olive oil.
    5. 5
      Put onion and rosemary mixture on the top and bake at 400 degrees for 25 to 30 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Rosemary, Red Onion Focaccia Bread

    Serving Size: 1 (110 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 359.8
     
    Calories from Fat 149
    41%
    Total Fat 16.6 g
    25%
    Saturated Fat 2.3 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 587.7 mg
    24%
    Total Carbohydrate 46.6 g
    15%
    Dietary Fiber 2.7 g
    11%
    Sugars 3.0 g
    12%
    Protein 6.2 g
    12%

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