Herbed Onion Focaccia Food

EASY GARLIC HERB & SPRING ONION FOCACCIA

Steps:

• In a large bowl combine the yeast, water and sugar. Allow to stand for about 5 minutes or until starting to foam.
• Add the flour, salt and olive oil to the yeast mixture. Using an electric mixer fitted with dough hooks, mix the dough on low speed until all the flour is incorporated. Continue mixing and kneading for 1 minute total. If the dough is very sticky and wet, add the remaining 1/4 cup of flour. Alternatively, you can mix by hand- use a wooden spoon and stir until the dough is combined, then knead the dough on a lightly floured surface for 1 minute. The surface of the dough should spring back when it's touched- this means it's ready to proof.
• With lightly floured hands, shape the dough into a ball and place back into the mixing bowl. Cover and let rise in a warm place for about 2 hours or until doubled in size. Depending on the freshness of your yeast and the outside temperature, the dough may take less time to double in volume.
• Generously oil a 10x15" baking sheet. Once the dough has doubled in volume, punch it down and scrape it out of the bowl onto the prepared baking sheet. If the dough is too sticky to handle, lightly dust it with flour directly in the bowl.
• Allow the dough to rest on the baking sheet for 10 minutes to allow the gluten strands to relax (this will assist in shaping the dough). Then, using your hands, gently press the dough into a rectangular shape towards the edges of the baking pan. If the dough springs back, let it rest for another 5-10 minutes, then shape again. Cover the dough and place in the fridge for 1 hour.
• Using a small food processor add the parsley, basil and garlic. Process on speed 1 until finely chopped (about 8 seconds). Alternatively chop the herbs by hand. Place the chopped herbs into a small bowl and stir in the olive oil. Slice each spring onion in half lengthwise. Set aside.
• Preheat the oven to 450°F. Remove the dough from the fridge and remove the cover. Using two fingers, create dimples in the surface of the dough, spacing them about 1-1 1/2" apart.
• Generously apply the olive oil and herb mixture with a pastry brush onto the top of the dough. Make sure the entire surface is well coated in olive oil (note you may not need all of the mixture). Arrange the spring onions on top and gently press them into the dough. Sprinkle with coarse salt.
• Bake the prepared focaccia in the preheated oven for 20-22 minutes, or until golden brown. Remove from the oven and let cool. Finish the bread with a light brushing of olive oil. Slice into desired sizes and enjoy.

THE BEST FOCACCIA

Steps:

• For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.
• Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes it will be very wet and stick to the bottom of the mixer but not the sides.)
• Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
• Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
• For the brine and finish: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.
• Meanwhile, preheat the oven to 450 degrees F.
• Remove the plastic wrap from the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.

HERB FOCACCIA BREAD

Steps:

• In a large bowl, combine the contents of the roll mix and yeast packets. Stir in the warm water, egg and 2 tablespoons oil; beat for 2 minutes or until dough pulls away from sides of bowl. , Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to grease top. Let rest for 5 minutes., Divide dough in half. Roll each half into a 12-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Using fingertips, make indentations 1 in. apart on dough; cover. , In a small skillet, saute the onion, rosemary and thyme in the remaining oil for 3-4 minutes or until tender. Spread evenly on dough. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 14-18 minutes or until golden brown. Remove from pans to wire racks.

DELICIOUSLY EASY GARLIC HERB FOCACCIA

Steps:

• Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
• Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
• Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
• Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
• Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
• Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

HERBED PARMESAN ONION FOCACCIA

Steps:

• In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a greased baking sheet and punch down (dough will be sticky). With lightly oiled hands, pat dough into a 9-in. circle. Brush with oil; sprinkle with the cheese, parsley, salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 400° for 18-20 minutes or until golden brown. Cut into wedges; serve warm.

RED ONION FOCACCIA

Steps:

• In a large skillet, saute onions in 1 tablespoon oil for 4 minutes; set aside. , On a greased baking sheet, roll out pizza crust into a 12x8-in. rectangle. Brush with remaining oil. Sprinkle with the cheeses, rosemary and garlic powder. Top with onions. , Bake at 425° for 14-16 minutes or until lightly browned.

HERBED ONION FOCACCIA

Steps:

• In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed).
• When cycle is complete, turn dough onto a greased baking sheet and punch down (dough will be sticky). With lightly oiled hands, pat dough into a 9 inch circle. Brush with oil; sprinkle with Parmesan cheese, parsley, salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes.
• Bake at 400 degrees for 18-20 minutes or until golden brown. Cut into wedges; serve warm.

HERBED FOCACCIA

Steps:

• Preheat oven to 425 degrees F.
• Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan.
• In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes.
• Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm with Tuscan Peasant Soup with Tortellini.

HERB OIL FOCACCIA

Steps:

• First make the starter dough - mix the yeast with 100ml hand-hot water in a small bowl. Leave for 5 mins until bubbling. Add the flour to a large bowl, and pour in the yeast mix and another 250ml hand-hot water. Beat vigorously with your hand for a few mins. (The dough will be really wet but don't worry, you'll be adding more flour later.) Scrape all the dough from your hands and the sides of the bowl. Cover tightly with cling film and leave to ferment in the fridge for at least 12 hrs, overnight if possible.
• Meanwhile, make the herb oil. Set aside 2-3 sprigs each of rosemary and thyme, plus a few bay leaves. Bash the rest using a pestle and mortar (or use a rolling pin) to release the flavours, then stuff into a large sterilised bottle or Kilner jar, or a few jam jars (see tip, right). Heat the oil in a saucepan until just warm, then carefully pour into the bottle using a funnel. Leave to cool before securing with a lid.
• Take the starter dough out of the fridge about 1 hr before you want to make your focaccia - it should have risen considerably. To finish the dough, mix in the additional flour, the sea salt and herb oil until it's soft yet slightly sticky. Knead the dough with extra oil for 5 mins until smooth and springy. Return to a clean, warm bowl and leave to rise until doubled in size, about 1 hr.
• Heat oven to 220C/200C fan/gas 7. Turn the risen dough onto a deep oiled baking tray (about 20 x 30cm) and press to a rectangle about 2cm thick. Break the reserved herbs into smaller bits and push them into the dough. Cover with a clean tea towel and leave to rise until doubled in size.
• Once risen, press lots of holes into the dough with your fingers. Brush the top with a little more herb oil and sprinkle over some rough sea salt. Fill a shallow tray with some water and put in the bottom of the oven, with the bread on a shelf above. Bake for 25 mins until golden, reducing the temperature to 200C/180C fan/gas 6 if the bread starts to brown too much. Remove from the oven, scatter over the reserved herbs and bake for another 10-15 mins until cooked through. Cool on a wire rack until ready to eat. Tear into chunks and dip in more herb oil, if you like.

CARAMELISED ONION FOCACCIA

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.

HERB AND ONION FOCACCIA

Steps:

• Get Cookin'
• 1. Preheat oven to 425°F.
• 2. Unroll the pizza dough as directed on the package onto a parchment-lined cookie sheet. Sprinkle half of the herbs on the dough and fold the dough in half lengthwise.
• 3. Brush the top with olive oil and evenly distribute the remaining herbs, onion, and cheese.
• 4. Salt and pepper to taste.
• 5. Bake for 15 minutes until the foccacia is golden brown and crispy.
• 6. Drizzle with extra-virgin olive oil and serve sliced.
• Hints and Clues
• You can use a pizza stone or pizza pan if you have one. Make sure the pan is heated in the oven thirty minutes before you put the dough on it.

ONION HERB FOCACCIA BREAD

Steps:

• Sprinkle yeast into 1 cup warm water and stir with fork to dissolve. Let sit for five minutes. Mix flour, sugar and salt in a large mixing bowl. Make a well in the center and pour in the dissolved yeast and the oil.
• Mix in the flour a little at a time. Add the additional 1/4 cup water one tablespoon at a time, to form a soft sticky dough. Add more water, one tablespoon at a time only if needed. Dough should not be dry.
• Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, approximately 10 minutes.
• Brush top of dough with olive oil and cover with a dish towel. Let rise until doubled in size, about 30-40 minutes. Punch down and divide the dough into two pieces. Place on cookie sheet and stretch dough into rectangular shape approx 6x12 inches each.
• Let rise again until double, approximately 30 minutes, then use finger tips to gently press into the surface of the dough to form "dimples" about 1/2 inch deep. Brush with olive oil and sprinkle with herbs and onion slivers.
• Bake in preheated 350°F oven for 25-30 minutes or until golden. Serve hot or room temperature.