Rosemary Focaccia
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Rosemary Focaccia

Rosemary Focaccia

Serves 2 | with Caramelized Onions and White Cheddar

Is there anything better than warm focaccia bread straight from the oven? We've amped up this version by topping it with caramelized onions, melted cheese and a hefty drizzle of rosemary-garlic oil.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

340 g

Pizza Dough

(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)

1 unit(s)

Rosemary, sprig

1 unit(s)

Garlic, cloves

1 unit(s)

Yellow Onion

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 cup

White Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

0.13 tsp


2 tbsp


0.13 tsp


1 tsp



Nutrition Values

Calories800 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate90 g
Sugar11 g
Dietary Fiber4 g
Protein29 g
Cholesterol55 mg
Sodium1350 mg
Trans Fat0.5 g
Potassium300 mg
Calcium500 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


8x8" Baking Dish
Measuring Spoons
Large Non-Stick Pan
Silicone Brush


Prep dough

Before starting, remove pizza dough from fridge and rest in a warm spot for 20 min. Wash and dry all produce. Preheat the oven to 475ºF. Thinly slice garlic.Add 2 tbsp oil, rosemary sprig and garlic to a small pot over medium heat. (TIP: We love using olive oil here!) Season with 1/8 tsp salt. Stir frequently until mixture is warmed through, 2-3 min.Remove from heat.Grease an 8x8-inch baking dish with 1 tbsp of the rosemary oil. Place dough in the baking dish. Using your fingers, stretch and push dough towards the sides to completely cover the bottom of the dish. Set aside and let dough rest, 2-3 min.

Finish prep

Peel, halve, then cut onion into 1/4-inch-slices.Carefully remove rosemary spring from oil, strip leaves from stem, then roughly chop leaves.Heat a large non-stick pan over medium heat. When hot, add 1 tbsp rosemary oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from the heat and stir in vinegar. Set aside.

Bake focaccia

Using your fingers, stretch and push dough again towards the sides of the dish. (NOTE: The dough should now hold its shape.) Brush surface of the dough with remaining rosemary oil. Sprinkle cheese, caramelized onions, rosemary and garlic over top.Bake in the middle of the oven until focaccia is golden-brown and cooked through, 14-16 min.

Finish and serve

When cooked through, remove focaccia from the oven and set aside to cool slightly, 5 min. Remove focaccia from the dish.Cut focaccia into slices.

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