Rustic Sourdough Focaccia With Caramelized Onions Food

SOURDOUGH FOCACCIA

Steps:

• Combine the the above ingredients, kneading in flour 1/2 cup at a time.
• Let rise till double, punch down, and kneed a little to let the gases out.
• Let the dough relax for 10 minutes or so .
• Roll the dough into an oval about 9x6 and place on your favourite baking surface.
• The dough should be about an inch thick.
• Make dents all over the surface of the dough.
• Pour on olive oil liberally and spread it all around. It will pool in the dents.
• Top with herbs and spices, and possibly parmesan.
• My favourite is fresh ground black pepper and coarsely ground salt,.
• Let rise until double again, and bake at 450°F for 15 to 20 minutes,or until brown and sounds hollow when tapped on the bottom.

RUSTIC SOURDOUGH FOCACCIA WITH CARAMELIZED ONIONS

Steps:

• To Make the dough:.
• Place all ingredients for dough, except for the tablespoon of flour in the machine and run the dough cycle.
• Add more water if necessary to for a very wet dough that barely holds its shape and does not leave the bottom of the pan. (I've never had to do this).
• At the end of the cycle, remove the bucket from the bread machine, cover with plastic wrap and refrigerate for 12-18 hours (Note: the recipe as originally written said here to sprinkle a tablespoon of flour over the dough before covering and refrigerating. That might be required if the dough were likely to rise and touch the plastic wrap, but I've never had that happen after making this recipe many, many times [Unless making multiple recipes, I always refrigerate in the bread machine bucket]. If you transfer the dough to a not-so-large bowl and are concerned about it, by all means, sprinkle away).
• If you don't have a bread machine and want to use a stand mixer:.
• - Put all the ingredients, starting with the starter, in the bowl of a stand mixer.
• - Mix on low, starting with the paddle attachment for 20 minutes. Feel free to switch to a dough hook when you feel it's appropriate.
• - Allow to rise for 90 minutes.
• - Mix for one minute and then proceed as directed above.
• To Finish the Focaccia:.
• Pour the dough into a 9x13" baking pan that has been prepared with olive oil and corn meal.
• Cover the dough with aluminum foil and refrigerate for 4 hours.
• Then remove from the fridge and, leaving the dough covered, allow to rise at room temperature for 2 hours.
• Meanwhile, caramelize the onions (using 1-2 medium onions) with 2 tablespoons olive oil.
• Preheat the oven to 475°F.
• After the two-hour rise at room temperature, spread the onions over the dough.
• Sprinkle the remaining olive oil and the salt over the dough.
• Bake 20-25 minutes until the top is crusty and a rich golden brown color.
• Eat hot, warm, or at room temperature.

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.

CROCK POT CARAMELIZED ONIONS

Steps:

• Cut the stem and the root from the onions and leave whole.
• Place the whole onions, butter and broth in a slow cooker set on low and cook until the onions are deep golden brown and very soft, 12 to 24 hours.
• Different slow cookers will take different amounts of time.
• When done allow to cool before you store them or use them right away.

CARAMELIZED-ONION FOCACCIA

Steps:

• Measure carefully, placing all dough ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle.
• Grease cookie sheet. Pat dough into 12-inch circle on cookie sheet. Cover and let rise in warm place about 30 minutes or until almost double.
• Meanwhile, melt butter in 12-inch skillet over medium heat. Cook onions in butter 25 to 30 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.
• Heat oven to 400°F. With fingertips or handle of wooden spoon, make deep depressions in dough at 1-inch intervals . Spread onions over dough. Sprinkle with cheeses. Bake 15 to 18 minutes or until edge is golden brown. Remove from cookie sheet to cooling rack. Serve warm. Cut into wedges or squares.

MEDITERRANEAN PIZZA WITH CARAMELIZED ONIONS

Steps:

• To caramelize the onions, heat the olive oil in a heavy skillet, add onions, garlic and herbs. Cook over low heat for 45 minutes or until onions are soft and most of the moisture has evaporated. Discard the bay leaf; add salt and pepper to taste.
• To roast the bell peppers, core, cut in half and place on broiler pan skin side up; preheat broiler to high and place peppers under broiler for 10 to 15 minutes or until skin blackens. With a pair of tongs, place the cooked peppers in a paper bag, fold top closed, and cool for 10 minutes. When cool enough to handle remove skin and slice into thin strips.
• To roast the eggplant and tomatoes, preheat oven to 400 degrees. Spray an ovenproof pan with non-stick cooking spray; add the eggplant, tomatoes, basil, capers and drizzle with olive oil, place in oven and cook for 30 minutes, stirring once or twice. When eggplant is cooked, add pepper to taste.
• For the toppings, finely mince the fresh herbs or crush the dried herbs; add the herbs to 3 tablespoons olive oil and warm until herbs are fragrant. Set aside while preparing crust.
• In a small bowl, sprinkle the yeast and sugar over 1 cup warm water; stir to mix. Allow to stand for 5 minutes or until bubbly. In a medium size bowl, combine the flours and measure 1 1/2 cups; set aside. Add the salt to the remaining 1 1/2 cups flour; stir in yeast and oil. Gradually add the reserved flour until dough is soft but not sticky. Knead until smooth; place in a bowl that has been lightly oiled with olive oil. Allow to rise for 20 minutes or until double in size.
• While assembling the pizza, preheat oven to 475 degrees; oil a large pizza pan (15 inch) with olive oil. Turn dough onto a lightly floured surface and knead for 8 to 10 times; roll into desired size, stretch dough to sides of pan forming crust around the edges.
• Brush dough within 1/4 inch of crust with olive oil and herb mixture, top with crumbled feta cheese, onions, eggplant mixture, bell peppers and olives. Sprinkle parmesan cheese over all and lightly drizzle with 1 tablespoon olive oil. Bake in preheated oven for 15 to 20 minutes or until crust is lightly brown.
• Serve immediately with additional parmesan cheese and red pepper flakes.
• Pleasse Note: Do not put hot toppings on pizza crust. Toppings should be at least room temperature.