ONION-HERB FOCACCIA
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.
OLIVE FOCACCIA
When I add my own special touches to a basic focaccia recipe-including sun-dried tomatoes, olives and roasted sweet red peppers-the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. -Dee Froemel, Hayward, Wisconsin
Provided by Taste of Home
Time 45m
Yield 1 loaf (8 wedges).
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.
Nutrition Facts : Calories 118 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
FOCACCIA RED PEPPER & ONION
I love pizza, focaccia, and bread so much. I don't even think I know anyone who doesn't like pizza. But I do like a little variety and one of my favorite things is the combination of red peppers, Parmesan reggiano cheese and caramelized onions. This dough recipe actually makes enough to make two separate doughs, however I like to...
Provided by Marion Dyess
Categories Other Appetizers
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Take egg out of fridge and let it get to room temperature.
- 2. Take water, honey, yeast and place into stand mixer- let yeast foam.
- 3. Add olive oil to water. Add 1 cup out of your 5 cups of flour and use the paddle to mix until well incorporated.
- 4. Switch to kneading hook and add the rest of the flour - knead for about 8 minutes until smooth and elastic.
- 5. Place dough on a smooth floured surface - form into a ball.
- 6. Spray a bowl with cooking spray and cover.
- 7. In the meantime sauté peppers and onions with a little bit of olive oil salt n pepper while dough rises. Set aside.
- 8. When pizza has risen about 45 minutes take it a punch down roll onto your board form back into a ball and allow to rise again bowl let it rise again.
- 9. Cover your hands with flour, grab the piece of dough. My suggestion from experience is that you should have it and on floured surface start punching down the dough. When you see the dough is pliable, start using your hands. I come from underneath start to stretch the dough out for outward into a rectangular shape. Add a little corn meal or semolina flour to your pizza peel and stretch your pizza, or roll it out to your desired shape & place on the pizza peel.
- 10. Take a little olive oil with a brush and lightly brush the surface of the dough.
- 11. Add the lightly sautéed onions and peppers and spread evenly across the cross leaving a little room on the edge for the crust.
- 12. Take your cheese and sprinkle it lightly all over the top of the peppers and the onions until well covered. Sometimes I even put a little extra :-)
- 13. Bake on convection roast at 550° for about 10 minutes rotating once halfway through.
- 14. Using a pizza cutter or a serrated edge knife cut into as many pieces as you would like. Mangia!
RED ONION & ROSEMARY FOCACCIA
This rustic red onion & rosemary focaccia makes a great partner to salads and antipasti
Provided by Barney Desmazery
Time 2h
Yield 8 squares
Number Of Ingredients 5
Steps:
- Make the basic dough, adding 2 tbsp olive oil and only a pinch of salt. While the dough is rising, cook onions in 1 tbsp olive oil for 5 mins until soft, then set aside.
- When the dough has risen, knock it back and stretch it to fit an oiled Swiss roll tin about 25 x 35cm. Leave the dough to prove for about 20 mins.
- Heat oven to 200C/fan 180C/gas 6. Spread the onions over the dough and scatter with the rosemary. Press your fingers into the dough to make dimples, drizzle the remaining oil over and scatter over the salt, then bake for 30 mins until golden. Leave to cool, then serve cut or torn into squares.
Nutrition Facts : Calories 297 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Protein 8 grams protein, Sodium 1.13 milligram of sodium
ONION FOCACCIA
Dress up pizza dough with a topping of Pecorino Romano cheese and caramelized onions to create this crowd-pleasing onion focaccia.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Coat an 11-by-17-inch rimmed baking sheet with 2 tablespoons oil. Place dough on sheet, stretching to fit (if dough springs back, let rest 20 minutes and repeat). Drizzle edges with 1 tablespoon oil. Cover with plastic wrap and let sit 15 minutes.
- Meanwhile, in a large skillet, heat1 teaspoon oil over medium-high. Addonions and season with salt and pepper.Cook, stirring occasionally, until onionsare tender and golden brown in spots,12 minutes. Add vinegar and cook,stirring and scraping up browned bitswith a wooden spoon, 1 minute.
- Remove plastic from dough. Withyour fingertips, poke dimples all overdough, then top with cheese, brownedonions, and red-pepper flakes. Bakeuntil golden brown around edges, about30 minutes. Let cool on sheet 5 minutes.Cut into 20 pieces and serve warmor at room temperature.
Nutrition Facts : Calories 118 g, Fat 3 g, Fiber 1 g, Protein 4 g
RED ONION & SAGE FOCACCIA (BREAD MACHINE)
This comes from a great cookbook I've had for awhile, "Bread Machine, how to cook and prepare the perfect loaf" by Jennifer Shapter. This was the best focaccia I've ever had, and I can't wait to make it again. It tastes great with some lightly salted & peppered olive oil. NOTE: I used dried sage, and it came out just fine. Preparation time is the time it takes in the bread machine, plus rising time, plus time for prepping.
Provided by TexasKelly
Categories Yeast Breads
Time 2h20m
Yield 1 focaccia
Number Of Ingredients 13
Steps:
- Pour the water and oil into the bread pan.
- Reverse the order in which you add the wet and dry ingredients if necessary.
- Sprinkle the flour over, ensuring that it covers the liquid.
- Add the salt and sugar in separate corners.
- Make a shallow indentation in the flour and add the yeast.
- Set the bread machine to the dough setting.
- If our machine has a choice of settings, use the basic or pizza dough setting.
- Press Start.
- Lightly oil a 10-11 inch shallow round cake pan or pizza pan.
- When the cycle has finished, remove the dough from the pan and place it on a surface lightly dusted with flour.
- Punch the dough down and flatten it slightly.
- Sprinkle over the sage and red onion and knead it gently to incorporate.
- Shape the dough into a ball, flatten it, then roll it into a round of about 10-11 inches.
- Place in the prepared pan.
- Cover with oiled plastic wrap and let rise in a warm place for 20 minutes.
- Meanwhile, preheat the oven to 400°F Uncover the risen focaccia, and using your fingertips, poke the dough to make deep dimples over the surface.
- Cover and let rise for 10-15 minutes, or until the dough has doubled in bulk.
- Drizzle the olive oil over and sprinkle with the onion, sage leaves, sea salt and black pepper.
- Bake for 20-25 minutes, or until golden.
- Turn out onto a wire rack to cool slightly.
- Serve warm.
CARAMELISED ONION FOCACCIA
Cut this onion focaccia into squares or tear and share - it's an ideal side dish for a barbecue alongside summer salads and can be made a day ahead
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 1h20m
Number Of Ingredients 8
Steps:
- Mix the flours with the yeast and salt, add 1 tbsp oil, then pour in 320ml lukewarm water and mix well. You want a very soft dough - don't worry if it looks a little wet, this will make a lighter focaccia. Knead for 5 mins if using a stand mixer, or 10 mins by hand, using a dough scraper if you have one and lightly oiling your hands and the surface. Transfer the dough to a lightly oiled bowl, cover with a damp tea towel and leave to rise until it has doubled in size.
- Meanwhile, melt the butter in a large frying pan with the remaining oil, add the onions and a pinch of salt, and cook gently for 20 mins or until very soft. Pour in the vinegar and cook for a further 10 mins until sticky. Set aside to cool.
- Oil an A4-sized roasting tin, scrape in the dough and reshape in the tin (see tip, below), gently pushing the dough into the corners. Scatter over the onions, cover with a piece of lightly oiled cling film and leave until puffed up.
- Meanwhile, heat oven to 220C/200C fan/gas 7. Using your fingers, lightly dimple the dough all over, drizzle with a little oil and sprinkle with sea salt. Bake for 30 mins until golden brown. Can be made the day before and stored in an airtight container.
Nutrition Facts : Calories 250 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
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FOCACCIA RECIPE WITH ROASTED RED PEPPERS - COOKIN' CANUCK
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Estimated Reading Time 3 mins
- In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes.
- Stir in flour, ¼ cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes.
- Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.
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