Focaccia with Rosemary and Onion

A bread recipe found on “The Camping Cookbook”
published by Go Outdoors in 2016

Focaccia with Rosemary and Onion

Bread is a real food staple yet so many people buy a loaf at the store, depriving themselves of the love, the smell and the sense of satisfaction that is baking. Making bread outside is just as easy as picking it up from the supermarket. All you need is a cast iron frying pan and some foil.

245 g [8,6 oz] white bread flour, plus extra for dusting
70 g [2,45 oz] fine ground semolina flour
1 packet dried yeast
½ tbsp honey
2,8 dl [0,55 pt] lukewarm water
Sea salt
Olive oil
Extra virgin olive oil
1 red onion, finely sliced
3 or 4 sprigs fresh rosemary (leaves removed)
What you’ll need:
Cast iron frying pan
Large bowl


[1] Put ½ teaspoon of sea salt and the flours into a large bowl and make a well in the centre.

[2] Mix together yeast, honey and lukewarm water and leave for a few minutes until yeast starts to foam then slowly pour into the flour well. Mix with a fork as you do so.

[3] Wait for about a minute until the ingredients come together and form a ball.

[4] Lightly flour a surface and knead the ball for around 5 minutes until smooth. If you find the dough is still very sticky, add a bit more flour.

[5] Use olive oil to line a large bowl and place the dough inside the bowl, then cover with oiled clingfilm and a damp towel and place somewhere warm for an hour.

[6] Once the dough has doubled in size, you can set up your BBQ on a medium heat or flatten the burning wood on your campfire. Place skillet over the heat and pour i 2 tablespoons of olive oil then sauté the onions until they become soft and turn light brown.

[7] Remove from heat and allow to cool then lightly oil the cast iron frying pan.

[8] Set up your BBQ or grill for offset or indirect heat at around 375 F. Or keep on cooking on the campfire.

[9] Place the dough inside the pan and press down until it fills it. Use your fingers to create small craters in the dough.

[10] Scatter onions and rosemary leaves on top of the dough and pour a small amount of olive oil on top.

[11] Sprinkle a little sea salt over the finished loaf and cover the pan with foil.

[12] Bake on the BBQ on the unlit side for 20 minutes or until brown. Or do the same on you camp fire. Rotate pan for even browning.

[13] Once it is cool, slice, serve and enjoy!