For the focaccia with onions, first quickly knead all the ingredients for the dough, preferably with a food processor. Cover with a damp tea towel and leave to rise in a warm place for an hour.
In the meantime, peel the onion and cut into rings. Pluck the rosemary.
Line a baking tray with baking paper. Preheat the oven to 180 °C. Roll out or pull apart the dough and spread it on the baking sheet. Prick it several times with a fork. Brush with olive oil and top with the onion rings. Let rise for another half hour before baking.
Put in the oven and bake until golden brown. Sprinkle the focaccia with onions with fresh rosemary before serving.
Preparation Tip:
The focaccia with onions also tastes good in combination with other herbs, such as thyme or sage. You can also add chopped herbs directly into the dough.
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