From the Witches Kitchen
Red Onion & Rosemary Focaccia for Lammas
Prep Time
2 hours
Cook Time
30 minutes
Serves
8 servings
Ingredients
Dough
- 1 batch white bread dough
- 5 tbsp olive oil
- Pinch of sea salt
Topping
- 2 large red onions, sliced
- Handful of fresh rosemary sprigs
- 1 tsp sea salt flakes
Kitchen Witch Notes
At Lammas, bread is a practical symbol of grain, gratitude and the first harvest. Rosemary is often used for remembrance and protection, while red onion brings a little strength and honesty to the table.
Serving Suggestions
Serve warm with soup, cheese and olives, or tear it into pieces as part of a Lammas feast. Butter is not compulsory, but it is hard to argue against.
Introduction
Fresh bread and Lammas go together beautifully. This soft focaccia is topped with sweet red onion, rosemary and plenty of olive oil: simple ingredients doing their very best work.
Use your favourite white bread dough and let the kneading be a small moment of grounding. No elaborate ritual required.
Method
- Make your preferred white bread dough, working 2 tbsp olive oil and a small pinch of salt into it. Knead until smooth, then leave to rise somewhere warm.
- Gently soften the sliced red onions in 1 tbsp olive oil for about 5 minutes. They should be glossy and sweet, not deeply browned.
- Knock back the risen dough and stretch it into an oiled 25cm × 35cm tray. Leave to prove for a further 20 minutes.
- Heat the oven to 200°C, 180°C fan or Gas Mark 6. Scatter the onions and rosemary over the dough, dimple it with your fingers, then drizzle with the remaining olive oil and sprinkle with sea salt.
- Bake for about 30 minutes until golden, crisp-edged and fragrant. Cool just enough that you do not burn your mouth immediately.
Swaps & Variations
Use thyme instead of rosemary, or add sliced olives, garlic or a little crumbled feta. A shop-bought bread-dough shortcut is entirely valid when life is being life.

