| 15.2°C Dublin

RECIPE Tasty rosemary focaccia with caramelised onions and lemony zest







  • 3 tbsp extra-virgin olive oil, plus more for greasing
  • 200ml milk
  • 7g fast-action dried yeast
  • 1 tsp honey
  • 180g self-raising gluten-free flour
  • 70g chickpea flour
  • ½ tsp xanthan gum (if the GF flour doesn’t contain any)

Sea salt

  • 1 large egg, beaten
  • 1 tsp lemon juice


  • 3 tbsp caramelised onions
  • 4-5 sprigs of rosemary
  • Extra-virgin olive oil, for drizzling
  • Coarse sea salt


  1. Grease an 8in cake tin with a little oil.
  2. In a small saucepan over a moderate heat, warm the milk to tepid (approximately 20-24C). Transfer into a small bowl, sprinkle with the dried yeast and stir in the honey. Leave to settle for a few minutes.
  3. Place the self-raising flour, chickpea flour, xanthan gum (if using) and salt in a bowl and combine. Add the egg and 3 tbsp extra-virgin olive oil. Stir once or twice, then pour in the milk mixture. Stir thoroughly until smooth. Add the lemon juice.
  4. Transfer into the prepared cake tin and cover loosely with greased cling film. Leave to prove and rise in a warm area for 2-3 hours until it has about doubled in size.
  5. Preheat the oven to 190C.
  6. Once the proving is complete, remove the cling film and dot 5-6 indents in the dough with your finger.
  7. Fill the indents with some caramelised onions, a small sprig of rosemary and an extra drizzle of oil if desired. Sprinkle the bread with some salt flakes.
  8. Bake in the oven for 30 minutes until golden and cooked through. Remove from the oven and serve while still warm.

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