ONION-AND-LEEK FOCACCIA
It's all about the alliums in this eye-catching take on the Italian bread. Caramelized onions go into the dough, while leeks and chives are artfully arranged on top.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 13-by-17-inch focaccia
Number Of Ingredients 10
Steps:
- Add flour to the bowl of an electric mixer fitted with the dough hook attachment. In a liquid-measuring cup, stir together water and yeast until yeast is dissolved. Add yeast mixture to flour and mix on medium speed until combined. Cover with plastic wrap and let stand in a warm place until doubled in bulk and bubbling, about 2 hours.
- In a large skillet, heat 2 tablespoons oil over medium-low. Add onions and slowly cook until dark golden and caramelized, about 45 minutes. Let cool.
- Add salt and onions to dough and mix on low speed 5 minutes. Increase speed to medium and mix 30 seconds (dough should be loose and sticky).
- Using a dough scraper, turn dough out onto a well-floured surface. Fold bottom edge of dough up toward center of dough and pat gently to deflate. Fold top edge down toward center, overlapping bottom edge slightly and pat gently. Repeat folding process 8 to 9 times, tapping off excess flour as you work (dough will be difficult to handle, but try not to incorporate too much flour). Gently transfer dough to a large bowl, seam-side down. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
- Turn dough out again onto a well-floured surface; repeat folding process. Return dough to bowl, cover with plastic wrap, and let stand in a warm place until doubled in volume, 1 hour more.
- Place a pizza stone on floor of a gas oven with racks removed or bottom rack of an electric oven. Preheat oven to 450 degrees at least 45 minutes (425 degrees if using a convection oven).
- Slice leeks lengthwise 1/4 inch thick. Rinse well and pat dry. Coat leeks, rosemary, and chives with 1 tablespoon oil.
- Use remaining 1/3 cup oil to coat surface of a 13-by-17-inch rimmed baking sheet. Turn dough out onto sheet, coating bottom with oil. Using oiled fingertips, push dough out toward edges of sheet. If dough starts to retract, let stand 5 minutes, then continue until it reaches edges of sheet. Arrange leeks, chives, and rosemary lengthwise on dough, pressing gently to adhere. Cover with plastic wrap and let stand 45 minutes, occasionally pressing dough toward edges.
- Liberally sprinkle dough with flaky salt. Dough should be well oiled; if necessary, drizzle with up to 2 tablespoons more oil.
- Bake, rotating halfway through, until bottom is golden brown, 30 to 35 minutes. Immediately slide focaccia out of pan onto a wire rack. Drizzle with any reserved oil in pan and sprinkle with more flaky salt. Let cool slightly. Foccacia may be served warm or at room temperature.
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.
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
LEEK AND ONION SOUP
Steps:
- Gently fry the leeks and onion for 10 minutes, or until soft and translucent.
- Add the potato and stock, then bring to a simmering point. Let it simmer for 15 minutes or until the potato is cooked.
- Pour in the almond milk, and let it simmer for another 2 minutes.
- Transfer everything to a food processor and blend until smooth. Alternatively, you can you a stick blender and do it straight in the pot.
- Season to taste then divide the soup between four bowls.
- Sprinkle with chives and drizzle with vegan cream. Serve with your favourite bread. Enjoy!
Nutrition Facts : Calories 170 calories, Sugar 7.6 g, Sodium 1092.9 mg, Fat 4.5 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 4.1 g, Protein 3.4 g, Cholesterol 0 mg
LEEK AND ONION FOCACCIA
Make and share this Leek and Onion Focaccia recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Allow pizza dough to rise, then press into a greased 15X10 jelly roll pan.
- Allow to rise again until doubled in size; about 30 minutes.
- Make 1/4 inch indentations with fingers to "dimple" the dough.
- Combine leeks, onions, mushrooms and sage; toss with oil and spread over dough.
- Sprinkle with salt, pepper and Parmesan.
- Bake at 425 for 20-25 minutes, or until golden.
Nutrition Facts : Calories 19.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.6, Sodium 11.5, Carbohydrate 2.7, Fiber 0.5, Sugar 1.1, Protein 0.6
EASY GARLIC HERB & SPRING ONION FOCACCIA
Make beautiful and delicious focaccia at home in less than 4 hours. This is easy herb and spring onion focaccia is everything you want from this traditional Italian bread- it's light, crispy on the outside, and coated in a generous blend of fresh parsley, basil, garlic and coarse sea salt. Sliced spring onions take this up a notch and make this a perfect sharing bread for your next gathering.
Provided by Heidi Richter
Categories Side Dish
Time 3h47m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 109 kcal, Carbohydrate 7 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 391 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POTATO AND LEEK FOCACCIA
Tender Yukon Gold potato slices and crispy leeks top a fluffy slab of long-risen, dimpled focaccia for a substantial vegetarian meal or a side to roast chicken. To ensure that the potatoes cook through in the same amount of time as the leeks and focaccia, they need to be sliced very thinly, so use a mandoline or slice them meticulously using a sharp knife. Like most focaccia, this one is best enjoyed fresh from the oven, but leftovers are great warmed in a toaster oven.
Provided by Yossy Arefi
Categories snack, breads, appetizer, side dish
Time 20h30m
Yield 1 focaccia (about 12 pieces)
Number Of Ingredients 12
Steps:
- Combine the water, yeast and sugar together in a large bowl. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
- Stir in the flour and salt to make a shaggy, sticky dough. Pour 2 tablespoons of olive oil over the dough and turn to coat the dough with oil. Cover the bowl with plastic wrap and refrigerate for 18 to 24 hours.
- When you are ready to bake, coat a metal 9-by-13-inch baking pan with butter and pour 2 tablespoons oil into the pan. Gently fold the dough over itself a few times in the bowl, then transfer it to the prepared pan and turn it over to coat with oil. Arrange the dough seam-side down and let it rise, uncovered, until it almost covers the bottom of the pan, about 2 hours.
- Just before the dough has finished rising, heat your oven to 425 degrees and set a rack in the center.
- When you are ready to bake, combine the sliced leeks and potatoes in a large bowl. Strip the leaves from the thyme and add them to the bowl along with the remaining 1 tablespoon oil and a sprinkle of salt and pepper; toss to combine evenly.
- Use your fingertips to dimple the dough and gently push it to evenly cover the bottom of the pan. Arrange the leeks and potatoes in an even layer over the dough. Bake until the focaccia is golden on the edges and the leeks begin to brown, about 30 minutes.
- Sprinkle the top with cheese and bake for 5 minutes more. Let cool slightly before serving.
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
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5/5 (1)Category Focaccia BreadServings 12Total Time 4 hrs
- In a saucepan, boil the potatoes in salted water until tender, about 25 minutes; drain. Rice or finely mash. Measure out 1 1/3 cups of potatoes.
- In a skillet, cook the leeks with the thyme, salt and sugar in the olive oil over moderate heat, stirring, until caramelized, 15 minutes.
LEEK AND ONION FOCACCIA RECIPE - KUDOS KITCHEN BY RENEE
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Reviews 13Total Time 2 hrs 55 minsCategory Main Course or Side Dish, Pizza, Yeast BreadCalories 559 per serving
- In a large skillet, sauté the leeks, onions, and garlic in canola oil over medium heat until lightly caramelized. Cool.
- Add the warm beef broth to the flour mixture in the stand mixer and use a dough hook until the dough forms a ball (approximately 5 minutes). (OR use a wooden spoon and some elbow grease to stir, and then hand-knead the dough on a lightly floured surface until a soft dough ball forms).
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- In the bowl of a stand mixer, stir yeast, some of the water, and sugar together and let sit for approx. 5 min. Add flour and some of the olive oil and mix on low speed, using a dough hook attachment. Increase the speed and mix for another 2. – 3 min., or until it reaches the consistency of a thick batter. Let mixture rest approx. 10 min.
- Add part of the salt, increase the mixing speed and mix until the dough becomes smooth and silky, approx. 10 min.
- Place dough in an oiled bowl, cover with plastic wrap, and let rise for approx. 1 hr. or until it has doubled in size.
- In the meantime, halve the onions and slice into 0.5-cm./0.2-inch rings. Add to a bowl and toss with olive oil, water, and salt. Set aside.
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- In the bowl of a stand mixer, mix the water with the flour, olive oil and salt. Mix until the dough is sticky and elastic (around 6 minutes).
- Grease a bowl and place the dough into it. Cover and place in a warm spot until it doubles in size (around 2 hours).
- Grease and flour a baking pan. Using a spatula, fold dough to deflate and scrape onto the prepared baking pan. Let it rest for a couple of minutes to relax the gluten. Preheat the oven to 450 degrees.
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Cuisine EasyEstimated Reading Time 2 minsCategory BakingTotal Time 35 mins
- Mix the flour, sugar and salt in a bowl. Dissolve yeast in water and add to the flour mixture together with the olive oil. Knead for 7 minutes with the kneading hook of the food processor to a smooth but moist dough.
- Cover and let rest for 1 hour until the dough has doubled in size. Remove from the bowl and knead again.
- Preheat oven to 220 degrees. Brush the sheet with oil and press the dough evenly into the mold and let rise for another 30 minutes.
- Then coat the surface of the dough with 3-4 tablespoons of olive oil and press holes in the soft dough with your fingers. Top with olives, onions, sea salt and thyme and bake until golden for 30-40 minutes.
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5/5 (3)Total Time 1 hr 30 minsCategory AppetizerCalories 182 per serving
- Place the yeast, water, and sugar in the bowl of a stand mixer, and let it sit for 5 minutes until foamy. Add in the flour, salt, and 1/4 cup olive oil and mix it up by hand or with the paddle attachment. Attach the dough hook and knead for 10 minutes on medium low. Cover the bowl and let the foccacia rise for 1 hour.
- In the meantime, chop the onion and cook it in 2 tbsp olive oil. Season with a pinch of salt and pepper, and cook over medium heat for about 15 minutes until translucent and then slightly caramelized.
- Spread the remaining 2 tbsp olive oil all over a sheet pan, and add the focaccia dough. Stretch the dough to the sides with your hands, poking little holes with your fingers. Add the caramelized onion evenly over the top, as well as the gruyere. Finish it off with a sprinkling of coarse sea salt and cracked black pepper, and bake for 15 minutes.
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5/5 (1)Category Lunch, SnackServings 12Total Time 55 mins
- Whisk water, 2 tablespoons oil, and yeast together in liquid measuring cup until yeast dissolves. Allow to sit for 5-7 minutes while the yeast blooms up a bit.
- Whisk bread flour and fine sea salt together in bowl of stand mixer. Using dough hook with mixer on low speed, slowly add water mixture and mix until dough comes together, about 2 minutes. Increase speed to medium and continue to mix until dough is smooth and elastic, about 8 minutes. If after 4-5 minutes dough is still very sticky, add 1 to 3 tablespoons extra flour; until the dough starts to amass on the dough hook and pull away from the sides of the bowl. During the last minute of kneading the dough, stir in the 3/4 tablespoon of the finely chopped thyme and lemon zest.
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