Red Onion Rosemary Focaccia Food

RED ONION & ROSEMARY FOCACCIA

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.

RED ONION, GRUYèRE & ROSEMARY FOUGASSE

Steps:

• Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
• Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger - it should feel perfectly hand-hot. Add the oil.
• Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
• Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
• When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger.
• Thinly slice the onion and gently cook in the oil until softened, about 5 mins. Cut the gruyère into small cubes. Chop half the rosemary.
• Tip the dough onto a lightly floured surface and lightly knead in the onion and chopped rosemary.
• Using a sharp knife, cut the dough in half. Roll or press out one piece of dough to a rectangular shape about 20cm x 25cm, then transfer to a baking sheet lined with non-stick paper. Make a large diagonal cut across the centre of the dough almost to the ends. Make three smaller diagonal cuts either side of the large cut to make a leaf shape.
• Repeat with the other piece of dough. Stick gruyère cubes and rosemary sprigs into the dough at intervals, then sprinkle with a little flour and sea salt. Heat oven to 240C/220C fan/gas 8. Leave the loaves to prove for 20 mins then bake for 13-15 mins until golden. Serve warm with soups and starters.

RED ONION, GARLIC AND ROSEMARY FOCACCIA

Steps:

• Sift the flour, salt and sugar into a bowl.
• Stir in the yeast, (this should be 1 dessert spoon but Zaar doesn't like it -- so it's about half a tbsp) oil and water.
• Mix to a dough. Add more liquid if kneaded (depends on the dough you're using) but be careful.
• Turn the dough out and knead it for 10 minutes on a lightly floured surface.
• Place in an oiled bowl in a warm place (window sill / airing cupboard) for about an hour to double in bulk. Cover it with cling film or a wet tea towel to stop it from forming a crust. (If it does, then knead it some more to get rid of it - but it will then need more proving time to get the air back).
• Roll the dough out into a rough oval shape about 1cm thick, and place onto an oiled baking tray.
• Make deep holes in the dough about 1 inch apart.
• Allow to rise for 20-30 minutes.
• Preheat the oven to 200C / 400F / GM6
• Mix together the remaining oil, garlic and rosemary (leave to sit for a little while to flavour the oil).
• Spread over the surface of the bread, and cover with the chopped onion.
• Sprinkle over the salt, and then flick on some cold water to stop a skin from warming as it cooks.
• Bake for 25 minutes, and then cool on a wire rack.

ROSEMARY AND RED ONION FOCACCIA

Steps:

• Pour the warm water and honey into the bowl of your electric mixer with a paddle attachment. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so.
• Then add the cold water, lemon zest, 2 Tb. oil, salt, rosemary and onions. Turn the mixer on low and slowly add the flour.
• Once all the flour is in the bowl, switch the paddle to the bread hook attachment. "Knead" on low for about 10 minutes.
• Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
• Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans. As you press to dough to the edges, don't be afraid to let your fingers puncture the dough-this will created the bumpy, rustic texture of traditional focaccia.
• Cover both pans with a clean, damp towel. Allow the dough to rise again for another 2 hours. Preheat the oven to 400* F.
• Before baking use the remaining tablespoon of oil and brush the tops of the loaves. Sprinkle with salt and pepper and decorate with thin onion slices, if you like.
• Bake for 25-30 minutes, until the tops are golden-brown. Turn out the bread loaves and ENJOY!

ROSEMARY ONION FOCACCIA

Steps:

• Mix the water, yeast, oil and semolina in a large mixing bowl and stir to blend. Add the flour once cup at a time, stirring well with a wooden spoon after each addition. Once the dough becomes too difficult to mix by hand, turn the dough out onto a lightly floured work surface and add the salt. Continue to knead until all the flour has been worked in (you may not need the final ½ cup of flour) and the dough develops and smooth and elastic consistency, about 10 minutes. Place the dough in a large, oiled bowl, cover the bowl with plastic wrap and let it rise until doubled in size, about 90 minutes.
• Turn the risen dough out onto a lightly floured surface again and divide it in half. Roll out each piece of dough into a rectangle 10-x-15-inches in size. Line 2 baking trays of this size (or a little larger) with parchment paper, and sprinkle each with a little semolina. Lift the rolled doughs onto each pan and cover the trays with a tea towel and let rise for 45 minutes.
• Remove the tea towels, and use your fingertips to gently "dimple" the dough, cover and let rise another 45 minutes.
• Preheat the oven to 400 F. Toss the red onion, rosemary and olive oil to coat. Remove the tea towels from the dough and sprinkle the onions evenly over the dough, trying to coat as much of the dough with the olive oil. Sprinkle with sea salt. Bake the focaccia for about 25 minutes until a rich golden brown colour. Carefully remove the focaccia from the trays to cool (to prevent the bottom of the bread from going soft) and cool to room temperature before slicing.
• The focaccia will keep for a day, or can be frozen up to 2 months.

ONION AND ROSEMARY FOCACCIA (NO-KNEAD)

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
• Twenty minutes before baking place an empty broilter tray or cast iron skillet on the bottom shelf of the oven.
• Preheat the oven to 425 degrees.
• Line a cookie sheet with parchment paper (or silicon mat), or grease with olive oil; set aside.
• Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• With a minimal amount of flour, flatten the dough into a 1/2 to 3/4 inch round, using your hands or a rolling pin.
• Place dough on the prepared cookie sheet.
• Saute the onions in 2 tablespoons olive oil until soft, but not browned.
• Mix in minced garlic.
• Sparingly scatter the onions over the surface of the dough. You should be able to easily see the dough's surface.
• Sprinkle with rosemary, coarse salt, and freshly ground black pepper.
• Lightly drizzle olive oil over the surface, approximately 1 teaspoon.
• Set dough aside for 20 minutes to rest.
• Place the focaccia on the center rack of the oven.
• Pour 1 cup of hot tap water into broiler tray or cast iron skillet and quickly close the door.
• Bake for 25 minutes or until the crust is golden brown, watching carefully that the onions do not burn.
• Cut into wedges and serve warm.

LOW-FAT ROSEMARY, RED ONION & PARMESAN FOCACCIA

Steps:

• Pour the boiling water over ONE tbsp dried rosemary in a small bowl, and let cool to lukewarm (about 20 minutes).
• Strain and reserve the water, discarding the rosemary.
• Stir honey into the water, pour over the yeast in a large bowl and let stand until foamy (5-10 mins).
• Stir salt and ONE tbsp of olive oil into the yeast mixture.
• Add the mashed potatoes and enough flour to make a useable dough, turning the mixture out onto a floured surface and kneading until smooth and elastic (about 5 mins).
• Spray a large bowl with non-stick spray and place the dough inside. Cover tightly with plastic wrap and allow to rise in a warm place until double in size (about an hour).
• Punch the dough down and knead 1 minute, adding a bit of flour if the dough is very sticky.
• Spray a 17x11 baking sheet with non-stick spray and pat dough to the edges of the pan (or close enough).
• Brush with the remaining 2 tsp of olive oil, and sprinkle on parmesan cheese, red onions and the remaining 1 tbsp of rosemary.
• Cover loosely with plastic wrap and allow to rise 30 minute.
• Preheat oven to 400.
• Bake the focaccia 16-18 mins until puffy and golden.
• Cool slightly on cooling rack.
• Slice and serve warm.