Rosemary Onion Flatbread Recipe – Easy Indian-Style Focaccia

Last Updated on 4 months by Neha Deshmukh

Rosemary Onion Flatbread Recipe – Easy Indian-Style Focaccia

Hey everyone! I’m so excited to share this recipe with you. It’s a little bit of Italy meets India – a wonderfully fragrant rosemary and onion flatbread that’s surprisingly easy to make. I first stumbled upon focaccia while travelling, and immediately thought about how the flavours would translate beautifully with Indian meals. This version is a little quicker thanks to rapid rise yeast, and uses olive oil which is becoming a staple in my kitchen these days! It’s perfect as a side with your favourite curry, or just enjoyed on its own with a sprinkle of sea salt.

Why You’ll Love This Recipe

This rosemary onion flatbread is a winner for so many reasons! It’s incredibly flavourful, with the aromatic rosemary and sweet caramelized onions. Plus, it’s a really forgiving recipe – don’t worry too much about getting everything perfect. It’s also a fantastic way to impress your friends and family without spending hours in the kitchen. Honestly, the smell alone while it’s baking is worth the effort!

Ingredients

Here’s what you’ll need to make this delicious flatbread:

• 5 cups (600g) All Purpose Flour (Maida)
• 1 2/3 cups (400ml) Warm Water
• 1 packet (approx 2 tsp / 7g) Rapid Rise Yeast
• 1 tsp Sugar
• 2 1/2 tsp Salt
• 1/4 cup + 3 Tbsp (80ml) Olive Oil (plus extra for pan)
• 1 Tbsp (fresh) or 1 tsp (dried) Rosemary
• 1/4 small Onion, sliced finely
• Sea Salt/Kosher Salt, to taste

Ingredient Notes

Let’s talk ingredients for a sec!

• Olive Oil: Now, traditionally, Indian breads use ghee or vegetable oil. But I’ve been loving the flavour olive oil adds – it’s a little fruity and really complements the rosemary. Feel free to experiment!
• Rapid Rise Yeast: This is a lifesaver if you’re short on time. It cuts down the rising time significantly. If you’re using active dry yeast, you’ll need to activate it first and the rising time will be longer.
• Rosemary: This Italian herb might seem out of place, but trust me! It works beautifully with the onion and adds a lovely fragrant note. My grandmother always said a little something different is good for the soul!

Step-By-Step Instructions

Alright, let’s get baking!

1. In a food processor or mixing bowl, combine the warm water, yeast, and sugar. Give it a little stir and let it sit for 5-10 minutes. You’ll know it’s working when it gets nice and foamy.
2. Add the salt, olive oil, and 4.5 cups of flour. Pulse (or mix) until a dough starts to form. Add the remaining flour gradually, if needed, until the dough comes together.
3. Turn the dough out onto a lightly floured surface and knead for about 1 minute until it’s smooth and elastic. Shape it into a ball.
4. Coat a 15×10-inch baking pan with a generous drizzle of olive oil. Press the dough into the pan, stretching it out to form an even rectangle. Don’t worry if it doesn’t reach the edges perfectly.
5. Cover the pan with a clean towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is a great time to put your feet up with a cup of chai!
6. Preheat your oven to 425°F (218°C). Now for the fun part – use your fingers to create indentations all over the surface of the dough.
7. In a small bowl, mix the rosemary and sliced onions with 2-3 tablespoons of olive oil. Spread this mixture evenly over the dough.
8. Bake for 20 minutes, or until the flatbread is golden brown and the onions are beautifully caramelized. Let it cool slightly before slicing and serving.

Expert Tips

• Don’t be afraid to get your hands messy! Working with dough is therapeutic.
• If the dough is too sticky, add a little more flour, one tablespoon at a time.
• For a crispier crust, brush the edges of the flatbread with olive oil before baking.
• Keep a close eye on it during the last few minutes of baking to prevent burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the yeast for a vegan-friendly alternative and use plant-based butter instead of olive oil.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to adjust the amount of liquid slightly. My friend, who’s coeliac, swears by this!
• Spice Level: Add a pinch of red chili flakes to the rosemary and onion mixture for a little heat.
• Festival Adaptation: This flatbread is amazing served alongside Indian curries during celebrations like Diwali or Eid. It’s a great alternative to naan or roti.

Serving Suggestions

This rosemary onion flatbread is incredibly versatile.

• Serve it warm with your favourite Indian curry.
• Enjoy it as a snack with a drizzle of olive oil and a sprinkle of sea salt.
• Use it as a base for bruschetta-style toppings.
• It’s also delicious with a simple salad.

Storage Instructions

Leftover flatbread can be stored in an airtight container at room temperature for up to 2 days. You can also freeze it for longer storage. Just wrap it tightly in plastic wrap and then foil. Reheat in the oven or toaster oven for best results.

FAQs

Let’s answer some common questions:

• What type of flour is best for this flatbread? All-purpose flour works great, but you can also use bread flour for a chewier texture.
• Can I make this dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just let it come to room temperature before shaping and baking.
• How can I tell if the dough has risen enough? The dough should have doubled in size and feel light and airy.
• What is the best way to slice and serve the focaccia? Use a serrated knife to slice the flatbread. It’s best served warm.
• Can I use fresh herbs other than rosemary? Yes! Thyme, oregano, or even cilantro would be delicious.